Best 13 Hold The Cabbage Slaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Hold the cabbage slaw is a delicious and refreshing side dish that can be enjoyed with a variety of meals. It is made with shredded cabbage, carrots, and onions, and is typically dressed with a mayonnaise-based dressing. While hold the cabbage slaw is often served as a side dish, it can also be used as a topping for tacos, sandwiches, or burgers. If you are looking for a simple and delicious recipe for hold the cabbage slaw, you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make the best hold the cabbage slaw.

Here are our top 13 tried and tested recipes!

SIMPLE CABBAGE SLAW



Simple Cabbage Slaw image

When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. -Sandra Lampe, Muscatine, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 7

4 cups coleslaw mix
1 medium sweet red or green pepper, finely chopped
5 tablespoons sugar
5 tablespoons cider vinegar
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

CABBAGE SLAW



Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

HOLD-THE-CABBAGE SLAW



Hold-the-Cabbage Slaw image

A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 9

3 tablespoons unfiltered apple-cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground pepper
4 celery stalks, thinly sliced on the bias (2 cups), plus 1/4 cup chopped leaves
1 fennel bulb, julienned (3 cups), plus 1/4 cup chopped fronds
2 medium golden beets, peeled and julienned (2 cups)
2 tablespoons minced chives
1/3 cup lightly packed chopped fresh mint leaves

Steps:

  • In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Anne Burrell

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1 cup malt vinegar
Kosher salt
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

  • Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
  • Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
  • YAY! Coleslaw!

WARM NAPA CABBAGE SLAW



Warm Napa Cabbage Slaw image

Categories     Side     Cabbage

Yield serves 4

Number Of Ingredients 11

2 tablespoons brown rice vinegar
2 tablespoons tamari
1 teaspoon maple syrup
1 tablespoon minced fresh ginger
1 tablespoon light sesame oil
1 cup thinly sliced red onion
Sea salt
2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
1/4 cup fresh cilantro leaves

Steps:

  • Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
  • Heat the sesame oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and sauté until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
  • variation
  • Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
  • rebecca's notes
  • You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
  • storage
  • Store in an airtight container in the refrigerator for 3 to 5 days.
  • nutrition information
  • (per serving)
  • Calories: 85
  • Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
  • Carbohydrates: 11g
  • Protein: 2g
  • Fiber: 2g
  • Sodium: 610mg

BRAISED CABBAGE SLAW



Braised Cabbage Slaw image

This healthy recipe is easy to prepare. You start with a bag of cole slaw from the supermaket.This dish is so good and good for you.

Provided by Sageca

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces Coleslaw
1 tablespoon oil
1 onion, chopped
1 apple, peeled cored and chopped
3/4 cup chicken broth
3 tablespoons balsamic vinegar

Steps:

  • In large skillet heat oil.
  • Add onion and apple.
  • Cook for 5 minutes.
  • Add cole slaw;stir together a few minutes.
  • Add chicken broth and balsamic vinegar.I used White but Red Balsamic would be great.
  • Cover and cook gently for 30 minutes stirring at intervals.
  • If there is too much liquid remove cover to finish cooking.

Nutrition Facts : Calories 145, Fat 6.7, SaturatedFat 1, Cholesterol 9.1, Sodium 170.3, Carbohydrate 21.8, Fiber 2.9, Sugar 4.9, Protein 2.7

TWO-CABBAGE SLAW



Two-Cabbage Slaw image

If you'd like to make a summer barbecue festive, bring out this eye-catching side dish. It's a great way to use up homegrown produce. The light zesty dressing complements all the garden-fresh flavors.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

4 cups shredded green cabbage
1 cup shredded red cabbage
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 green onions, finely chopped
DRESSING:
1 cup reduced-fat sour cream
3 tablespoons tarragon vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon celery seed
1/4 teaspoon white pepper

Steps:

  • In a large bowl, combine the cabbages, peppers and onions. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture;toss to coat. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 465mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

WARM CABBAGE SLAW



Warm Cabbage Slaw image

For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 9

16 cups thinly sliced cabbage (about 3 pounds)
2 garlic cloves, minced
1/4 cup olive oil
1/2 cup sliced green onions
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds, toasted

Steps:

  • In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

CABBAGE SLAW



Cabbage Slaw image

Provided by Rebecca Charles

Categories     Vegetable     Side     No-Cook     Picnic     Quick & Easy     Vinegar     Summer     Cabbage     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 6

4 cups julienned Savoy or green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
1 3/4 cups Pearl Oyster Bar Tartar Sauce
5 tablespoons sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper

Steps:

  • In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.

CABBAGE AND JICAMA SLAW



Cabbage and Jicama Slaw image

Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.

Provided by Scott Koeneman

Categories     Salad     Coleslaw Recipes     With Mayo

Time 50m

Yield 8

Number Of Ingredients 8

1 pound shredded cabbage
1 jicama, peeled and shredded
2 large carrots, peeled and shredded
4 stalks green onions, white and light green parts only, thinly sliced
1 medium jalapeno pepper, seeded and minced
6 tablespoons light mayonnaise
¼ cup lime juice
½ teaspoon kosher salt, or to taste

Steps:

  • Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  • Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.5 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 6.2 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 223 mg, Sugar 5 g

RED CABBAGE SLAW WITH A TWIST



Red Cabbage Slaw with a Twist image

Having discovered the wonderful qualities of fresh ginger, I tried to create a colorful winter salad with a surprising mix of flavor.

Provided by Lynn Pennec

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 6

Number Of Ingredients 12

3 cups thinly sliced red cabbage
¾ cup diced red bell pepper
2 shallots, diced
1 (1 inch) piece fresh ginger, peeled and minced
10 leaves fresh basil, snipped
¼ cup mayonnaise
1 lemon, juiced
2 tablespoons olive oil
1 ½ teaspoons wasabi paste
freshly ground multi-colored peppercorns to taste
¼ cup toasted pine nuts
2 tablespoons salted sunflower kernels

Steps:

  • Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 11.2 g, Cholesterol 3.5 mg, Fat 16.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 91.9 mg, Sugar 3 g

TANGY CABBAGE SLAW



Tangy Cabbage Slaw image

This slaw is always in demand at home and for potluck functions. People enjoy the crunchy texture and the sweet-and-sour zip. Plus, it can easily be made ahead of time.-Rose Purrington, Windom, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (3 ounces) chicken ramen noodles
3-3/4 cups coleslaw mix
1/3 cup slivered almonds
3 tablespoons sliced green onions
1/2 cup canola oil
1/3 cup white wine vinegar
3 tablespoons sugar

Steps:

  • In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions. , In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 23g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME



Napa Cabbage Slaw with Carrots and Sesame image

This Asian-flavored slaw made with napa cabbage, carrots, and sesame seeds is best served within an hour of being dressed.

Provided by chpmnk42

Categories     Salad     Coleslaw Recipes     No Mayo

Time 35m

Yield 8

Number Of Ingredients 12

⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon minced fresh ginger root
¼ teaspoon salt
1 small head napa cabbage, thinly sliced
2 carrots, peeled and grated
¼ cup toasted sesame seeds
4 scallions, thinly sliced

Steps:

  • Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
  • Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

Nutrition Facts : Calories 76.8 calories, Carbohydrate 7.7 g, Fat 4.8 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 206.8 mg, Sugar 3.8 g

Tips:

- Marinate your cabbage slaw for at least 30 minutes to allow the flavors to meld. - Use a variety of cabbages and other vegetables to create a colorful and flavorful slaw. - Add crunch to your slaw with nuts, seeds, or crispy vegetables like carrots or bell peppers. - Balance the flavors in your slaw with a combination of sweet, sour, and savory ingredients. - Use a light dressing to avoid weighing down the slaw. - Serve your slaw chilled or at room temperature.

Conclusion:

Cabbage slaw is a versatile and delicious side dish that can be enjoyed on its own or as part of a larger meal. With its wide variety of flavors and textures, slaw is a great way to add freshness and crunch to your next meal. Experiment with different recipes and ingredients to find your perfect slaw.

Related Topics