Best Green Cabbage Coleslaw With Vinaigrette Recipes
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
GREEN-CABBAGE COLESLAW WITH VINAIGRETTE
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.
GREEN-CABBAGE COLESLAW WITH VINAIGRETTE
This is a quick and easy recipe to make. It can be made the day before you need it, and will save you that much time on the day of preparing your special dinner -
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar, oil, salt and pepper in a large bowl. Add cabbage and toss. Cover with plastic wrap, and refrigerate for at least 5 hours, or overnight to allow the flavors to meld.
Nutrition Facts : Calories 135.8, Fat 11.4, SaturatedFat 1.6, Sodium 608.8, Carbohydrate 8.4, Fiber 3.5, Sugar 5.4, Protein 2.2
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE
Everyone needs a go-to coleslaw recipe in their back pocket, and this one is mine. Whether served with my fried pork chop sandwich, fried seafood or pulled pork, it's an ideal make-ahead side that complements so many main dishes.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.
GRANDMA'S PEPPER SLAW
This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.
Provided by Carol Reese Hardbarger
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 32
Number Of Ingredients 6
Steps:
- Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
- Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g
SHREDDED CABBAGE SLAW WITH GINGER VINAIGRETTE
An Asian twist on classic coleslaw, this bright salad combines red and green cabbage varieties and gets its tang from yuzu-infused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.
VERY GREEN COLESLAW WITH GRILLED POBLANOS
Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.
Provided by Nicole Taylor
Categories dinner, lunch, condiments, salads and dressings, slaws, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
- Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
- Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.
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