Best Light Tangy Cole Slaw Recipes

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

LIGHT AND TANGY COLESLAW

Steps:

• Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.
• In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, sugar, Dijon, honey, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined.
• Pour the dressing over the salad and toss until evenly coated. Serve.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BEST COLE SLAW (NO SUGAR)

Steps:

• Mix everything in a large bowl and refrigerate for at least an hour.
• Enjoy!