Best Vegetable Cole Slaw Recipes

Vegetable Cole Slaw image

Provided by FLUFFSTER

Categories Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 onion, finely chopped
6 stalks celery, finely chopped
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
3 carrots, shredded
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar
1/2 cup olive oil
1/2 cup white wine vinegar
2 cups mayonnaise
1/2 teaspoon caraway seed (optional)

Steps:

Shred cabbage and mix with finely chopped onion, celery, bell peppers and grated carrots.
Add salt, pepper, sugar, olive oil, and white wine vinegar.
Mix all ingredients together thoroughly.
Add mayonnaise and caraway seeds, if using, and toss lightly, until mixture is creamy.

Nutrition Facts : Calories 413.5, Fat 33.4, SaturatedFat 4.8, Cholesterol 15.3, Sodium 773.6, Carbohydrate 29.5, Fiber 4, Sugar 13.7, Protein 2.8

VEGETABLE COLE SLAW image

Yield 8-10

Number Of Ingredients 12

Ingredients
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Directions Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.