Best 7 Cool And Crunchy Coleslaw Recipes
Coleslaw is a refreshing, tangy, and crunchy side dish that complements a variety of meals. Its versatility allows it to adapt to different cuisines, and with countless variations, there's a recipe for every palate. In this article, we will guide you through the essential elements of a cool and crunchy coleslaw and introduce you to some of the most popular variations from around the world. Whether you prefer a classic mayonnaise-based dressing or a lighter vinegar-based one, a creamy southern-style or a spicy Asian-inspired version, we have got you covered. So, let's dive into the world of coleslaw and explore the secrets behind the perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
COOL AND CRUNCHY COLESLAW
I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.
Provided by StevenHB
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
- Grate the carrot into the bowl with the cabbage mixture.
- Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
- In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
- Pour vinegar mixture over cabbage mixture. Toss well.
- Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
Nutrition Facts : Calories 140.8, Fat 4.7, SaturatedFat 0.6, Sodium 600.8, Carbohydrate 24.1, Fiber 2.6, Sugar 20.5, Protein 1.4
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
CRUNCHY COOL COLESLAW
This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY COLESLAW
A healthier take on this classic side salad- replace mayonnaise with natural yogurt and bump up the flavour with mustard and citrus
Provided by Angela Nilsen
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional).
- Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside.
- When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours.
Nutrition Facts : Calories 123 calories, Fat 7.2 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 10.1 grams carbohydrates, Sugar 8.7 grams sugar, Fiber 4.7 grams fiber, Protein 4.1 grams protein, Sodium 0.4 milligram of sodium
CATCHY COLESLAW
This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can be addictive.
Provided by Mclifford973
Categories Salad Coleslaw Recipes No Mayo
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
- Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
- Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 32.5 g, Fat 7.6 g, Fiber 2.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 2875.9 mg, Sugar 28.5 g
CRUNCHY, CREAMY COLESLAW
Coleslaw made using red and green cabbage - a crunchy and creamy salad for your next meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, stir together mayonnaise, sugar, vinegar, sour cream, mustard, pepper and salt with whisk until smooth. Add remaining ingredients; toss to coat.
- Cover; refrigerate 1 hour. Toss again before serving.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
Tips:
- For a classic coleslaw, use a combination of green and red cabbage. You can also add other vegetables, such as carrots, celery, or broccoli.
- Shred the cabbage and vegetables thinly so that they are easy to eat.
- Use a creamy dressing made with mayonnaise, vinegar, and sugar. You can also add other ingredients to the dressing, such as mustard, celery seeds, or dill.
- Chill the coleslaw for at least 30 minutes before serving so that the flavors have time to meld.
- Serve coleslaw as a side dish with barbecue, fried chicken, or fish.
Conclusion:
Coleslaw is a versatile dish that can be enjoyed in many different ways. It is a refreshing and healthy side dish that is perfect for summer gatherings. With so many different variations to choose from, there is sure to be a coleslaw recipe that everyone will enjoy.
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