Best 9 Light Tangy Cole Slaw Recipes
Light and tangy coleslaw is a refreshing and versatile side dish that can be enjoyed all year round. This classic dish is made with shredded cabbage, carrots, and a tangy dressing, typically made with vinegar, mayonnaise, and sugar. Coleslaw can be served as a side dish to grilled meats, fish, or tofu, or as a topping for tacos, sandwiches, and burgers. It is also a popular picnic food, as it can be easily transported and served chilled. With so many variations on the classic recipe, there is sure to be a light and tangy coleslaw recipe that will please everyone at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
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.
LIGHT AND TANGY COLESLAW
Steps:
- Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.
- In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, sugar, Dijon, honey, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined.
- Pour the dressing over the salad and toss until evenly coated. Serve.
TANGY COLESLAW WITH VINEGAR DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 172 mg, Sugar 30 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SWEET AND TANGY COLESLAW
Provided by Food Network
Categories side-dish
Time 8h15m
Yield generous 2 quarts, about 8 servings
Number Of Ingredients 20
Steps:
- In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
- Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
- When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
LIGHT AND TART COLE SLAW (LOW MAYO)
Red apple adds color and punch to this tangy cole slaw. It is so light and refreshing compared to the heavy mayo cole slaws. Also has less sugar since it has the natural sugars of the apples. With a bit of pepper sauce it makes a fun, festive side to ribs, fish or chicken.
Provided by marinecopper
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine shredded cabbage and diced apples in bowl.
- Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
- Pour liquids over cabbage and stir.
- Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).
Nutrition Facts : Calories 126.2, Fat 9.9, SaturatedFat 0.8, Cholesterol 0.7, Sodium 62.3, Carbohydrate 9.9, Fiber 2, Sugar 7.4, Protein 0.9
SIMPLE TANGY COLE SLAW
This simple tangy cole slaw is the perfect accompaniment to most barbecues! Don't know about you, but slaw is a staple at ours! While this is on the tangy side (which I like) you can add a little sugar to give it that sweet & tangy taste if you prefer. Have leftover pulled pork, pile some of this slaw on top of a bbq sammie. I...
Provided by Diane Atherton
Categories Vegetables
Time 10m
Number Of Ingredients 12
Steps:
- 1. Combine slaw, bell pepper, onion and carrot in large bowl.
- 2. Whisk together dressing ingredients in a bowl.
- 3. Pour dressing over slaw and toss gently. Refrigerate for 2 to 3 hours before serving.
TANGY COLESLAW FOR PULLED PORK
This tangy coleslaw is great used as a topping for pulled pork sandwiches.
Provided by Karen Koppy
Categories Salad Coleslaw Recipes No Mayo
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine cabbage and red onion in a large bowl.
- Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
- Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
Tips:
- Choose the right cabbage: Green cabbage is the most common type of cabbage used for coleslaw, but you can also use red cabbage or a combination of both. Red cabbage will give your coleslaw a beautiful purple hue.
- Shred the cabbage finely: This will help the coleslaw dressing to coat the cabbage evenly.
- Use a sharp knife or mandoline to shred the cabbage: This will help to create thin, even shreds.
- Add other vegetables to your coleslaw: Shredded carrots, celery, bell peppers, and onions are all popular additions to coleslaw.
- Make your own coleslaw dressing: It's easy to make your own coleslaw dressing with just a few simple ingredients like mayonnaise, vinegar, sugar, and mustard.
- Let the coleslaw chill before serving: This will help the flavors to meld and develop.
Conclusion:
Coleslaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be customized to your own taste. So next time you're looking for a quick and easy side dish, give coleslaw a try!
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