Best 5 Gazpacho Slaw Recipes
Gazpacho slaw is a refreshing and flavorful salad dish that perfectly captures the essence of summer. With its vibrant colors, crisp textures, and tangy dressing, it's a delightful and versatile dish that can be enjoyed as a side or main course, on its own or as part of a larger meal. Whether you're looking for a light and healthy lunch option or a side dish to accompany your favorite grilled meats, gazpacho slaw is sure to please.
Let's cook with our recipes!
GAZPACHO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 13
Steps:
- Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
- Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
- In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.
GAZPACHO SLAW
All the wonderful flavors of the famous soup served as a slaw. I like to serve it over a bed of baby greens, but you can also just serve it as a side salad.
Provided by florida gail
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
- In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
- Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 10.6 g, Fat 2.5 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 67.3 mg, Sugar 5.1 g
GAZPACHO SALAD
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
COLORFUL GAZPACHO SALAD
The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.-Brenda Hoffman, Stanton, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled., Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
1. Prep Ahead: Save time by chopping veggies and dressing in advance. Store separately and combine when ready to serve. 2. Customize Veggies: Feel free to mix and match vegetables based on your preference and what's in season. 3. Dressing Variations: Experiment with different vinegars, oils, and herbs to create unique dressing flavors. 4. Add Protein: For a more substantial salad, add grilled chicken, shrimp, or tofu. 5. Serve Chilled: Gazpacho slaw is best served cold, so chill for at least 30 minutes before serving. 6. Presentation: Garnish with fresh herbs, crumbled cheese, or chopped nuts for added color and flavor. 7. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.Conclusion:
Gazpacho slaw is a refreshing and flavorful summer salad that combines the best of gazpacho and coleslaw. With its vibrant colors, crisp textures, and tangy dressing, this salad is a delightful option for picnics, potlucks, and backyard barbecues. Experiment with different vegetables, dressings, and toppings to create a salad that suits your taste and preferences. So next time you're looking for a light and healthy dish, give gazpacho slaw a try. It's sure to become a favorite!
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