Best 3 Spinach Slaw Recipes

Spinach slaw is a refreshing and healthy side dish or main course that combines the vibrant flavors of spinach, tangy dressing, and crunchy vegetables. With its colorful appearance and delicious taste, spinach slaw is a perfect option for potlucks, picnics, and everyday meals. This article will guide you through the process of creating a delicious spinach slaw recipe, providing step-by-step instructions and ingredient suggestions to ensure a flavorful and nutritious dish.

Here are our top 3 tried and tested recipes!

SPINACH SLAW

Spinach Slaw image

Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish-my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides. Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that. Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, and a daughter who's 4.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 9

Ingredients

8 cups shredded iceberg lettuce
5 cups shredded spinach
4 cups shredded red cabbage
3 cups shredded green cabbage
1 cup mayonnaise
1/4 cup honey
3/4 to 1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.

Nutrition Facts : Calories 132 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

SPINACH AND CABBAGE SLAW

Spinach and Cabbage Slaw image

Spinach and red bell pepper bring extra color and nutrition to easy-to-fix coleslaw.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

2 cups coleslaw blend (from 1-lb bag)
2 cups torn fresh spinach leaves
1/2 cup thin bite-size strips red bell pepper
1/4 cup light ranch salad dressing
1/4 teaspoon dried dill weed

Steps:

In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 115 mg, Sugar 2 g

SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS

Spinach, Radish Slaw with Crispy Chiles and Pepitas image

Provided by Tori Ritchie

Categories Salad Appetizer Christmas Vegetarian Low Cal High Fiber Spinach Radish Christmas Eve Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 10

Ingredients

2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

Steps:

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
Available at some supermarkets and at specialty foods stores and Latin markets.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your slaw.
Shred the cabbage and carrots thinly. This will help them absorb the dressing better.
Don't overdress the slaw. You want the dressing to coat the vegetables, but you don't want it to be soggy.
Let the slaw chill for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve the slaw as a side dish or main course. It's also a great addition to sandwiches, tacos, and wraps.

Conclusion:

Spinach slaw is a delicious and healthy side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing dish, give spinach slaw a try.