Best 3 Red Green Coleslaw Recipes

Red and green coleslaw is a refreshing and colorful dish that is perfect for any party or gathering. This vibrant coleslaw is made with a combination of red and green cabbage, carrots, and a tangy dressing. The dressing is typically made with mayonnaise, vinegar, sugar, and mustard, but there are also many variations that use different ingredients, such as Greek yogurt, honey, or Dijon mustard. Red and green coleslaw is a nutritious and delicious dish that can be served as a side dish or a main course.

Check out the recipes below so you can choose the best recipe for yourself!

RED AND GREEN COLESLAW

Red and Green Coleslaw image

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fresh parsley leaves
1/2 head red cabbage, cut into wedges to fit food processor feeder tube
1/2 head green cabbage, cut into wedges to fit food processor feeder tube
1 carrot, peeled
1/2 cup cider vinegar
1/2 cup safflower oil or 1/2 cup other vegetable oil
5 tablespoons honey
1 tablespoon water
1 1/2 teaspoons salt

Steps:

Using a food processor and the steel knife mince parsley using on/off turns.
Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
Refrigerate several hours or overnight.
Toss before serving.

RED & GREEN COLESLAW

Red & Green Coleslaw image

This is a fresh twist on coleslaw. This simple recipe originates from KRAFT and it's a great accompaniment at the table. Looks nice too!

Provided by HOUSEMANAGER Charle

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, shredded
2 tablespoons parsley, finely chopped
1 green onion, finely chopped
1/2 cup golden raisin
1 cup kraft classics coleslaw dressing
3 tablespoons kraft apple jelly

Steps:

COMBINE cabbage, carrots, parsley, onion and raisins, set aside.
COMBINE coleslaw dressing and apple jelly; add to salad and toss well.

CRUNCHY RED AND GREEN COLESLAW WTH CANDIED WALNUTS

Crunchy Red and Green Coleslaw Wth Candied Walnuts image

I use my Candied Walnuts Recipe #91909 which gives this salad an extra crunchy sweetness Replacing the cinnamon with nutmeg.A food processor used to slice the cabbage and onions makes this a very quick salad to make.

Provided by Rita1652

Categories Onions

Time 20m

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

1 cup walnuts
2 tablespoons butter
1 -2 tablespoon sugar
1/4 teaspoon nutmeg (optional)
1 fresh lemon, juice of
1/2 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
pepper
1 1/2 teaspoons celery seeds
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro (or parsley)
1 tablespoon Chinese hot mustard (or Dijon)
1/3 cup olive oil
1 sweet onion, finely chopped
16 ounces red cabbage, finely sliced
16 ounces green cabbage, finely sliced

Steps:

Dressing:.
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:.
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.

Nutrition Facts : Calories 136.8, Fat 11.6, SaturatedFat 2.1, Cholesterol 4.1, Sodium 181.3, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 2.2

Tips:

Use a combination of red and green cabbage for a visually appealing coleslaw.
Shred the cabbage thinly for a more tender coleslaw.
Use a sharp knife or mandoline to shred the cabbage evenly.
Rinse the shredded cabbage in cold water and drain well before assembling the coleslaw.
Use a variety of vegetables and fruits in your coleslaw, such as carrots, celery, apples, and raisins.
Add a creamy dressing to your coleslaw, such as mayonnaise, sour cream, or yogurt.
Season the coleslaw with salt, pepper, and other herbs and spices to taste.
Chill the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Serve the coleslaw as a side dish or as a topping for sandwiches, tacos, or wraps.

Conclusion:

Red and green coleslaw is a versatile and refreshing side dish that can be enjoyed all year round. With its vibrant colors and variety of flavors, it is sure to be a hit at any gathering. So next time you are looking for a quick and easy side dish, give red and green coleslaw a try. You won't be disappointed!