Best 8 Greens Coleslaw Recipes
Greens coleslaw is a delicious, versatile dish that can be enjoyed as a side or main course. It is a great way to use up leftover greens, and it is also a healthy and nutritious option. With so many different variations, there is sure to be a greens coleslaw recipe that everyone will enjoy. Whether you prefer a creamy, tangy dressing or a light, vinegary one, there is a recipe out there for you. So grab your favorite greens, some cabbage, and a few other simple ingredients, and get ready to make a delicious and healthy greens coleslaw!
Check out the recipes below so you can choose the best recipe for yourself!
GREEN SLAW
Steps:
- To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
- In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.
CALIFORNIA COLESLAW
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Provided by ALEXPE
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g
COLLARD GREEN COLESLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
- For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
- Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
- Mix in the lemon juice and refrigerate for 2 hours before serving.
- Season with salt and pepper before serving.
GREEN COLESLAW
A cooked dressing makes this coleslaw different than the usual creamy type, and if you buy prebagged coleslaw mix it's also incredibly fast. I don't mind some orange with my green! I usually leave out the green pepper, since I'm not crazy about peppers in coleslaw, so try it with or without. Requires some refrigeration time.
Provided by Cookin-jo
Categories < 15 Mins
Time 15m
Yield 14 cups
Number Of Ingredients 9
Steps:
- Toss together cabbage, pepper and onion.
- Sprinkle with sugar and toss.
- Combine remaining ingredients in a saucepan and bring to a boil.
- Pour over the slaw and toss. Let stand one hour.
- Refrigerate a minimum of an hour, but a few hours is good.
Nutrition Facts : Calories 187.2, Fat 12.1, SaturatedFat 1.6, Sodium 510.8, Carbohydrate 19.4, Fiber 1.9, Sugar 17.1, Protein 1.3
GREENS COLESLAW
The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
- Stir in carrots, onion, and bell pepper.
- Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
- Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!
COLLARD GREENS SLAW
Provided by B. Smith
Categories Salad Mustard Side No-Cook Vinegar Carrot Summer Cabbage Collard Greens Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
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.
TANGY COLESLAW
If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- Selecting the right cabbage: Choose a firm, heavy head of cabbage with tightly packed leaves. Avoid heads with brown spots or blemishes.
- Shredding the cabbage: Use a sharp knife or a food processor to shred the cabbage. If using a food processor, pulse the cabbage until it is finely shredded but not mushy.
- Salting the cabbage: Salting the cabbage helps to draw out excess moisture and makes it more tender. Use about 1 tablespoon of salt for every pound of cabbage.
- Draining the cabbage: After salting the cabbage, let it sit for about 30 minutes. Then, drain the cabbage thoroughly in a colander.
- Preparing the dressing: Whisk together the mayonnaise, vinegar, sugar, and seasonings in a bowl. Taste the dressing and adjust the seasonings as needed.
- Combining the cabbage and dressing: Add the shredded cabbage to the dressing and toss to coat. Cover the bowl and refrigerate for at least 30 minutes before serving.
- Storing the coleslaw: Coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Coleslaw is a versatile side dish that can be enjoyed in many different ways. It is a healthy and refreshing option that is perfect for picnics, potlucks, and 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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