Best 3 Vegetable Coleslaw Recipes

Vegetable coleslaw is a refreshing, crunchy salad that is perfect for summer gatherings or potlucks. It is also a great way to get your daily dose of vegetables. There are many different ways to make vegetable coleslaw, but the basic ingredients typically include shredded cabbage, carrots, and onions. From there, you can add in whatever other vegetables you like, such as broccoli, cauliflower, or bell peppers. You can also add in different seasonings, such as mayonnaise, vinegar, or yogurt. No matter how you choose to make it, vegetable coleslaw is a delicious and healthy side dish that is sure to please everyone at your table.

Here are our top 3 tried and tested recipes!

VEGETABLE COLESLAW

Vegetable Coleslaw image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN

Vegetable Coleslaw (Barefoot Contessa) Ina Garten image

I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.

Provided by BarbryT

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white cabbage (1/2 small head)
3/4 lb red cabbage (1/2 small head)
5 carrots
2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
1/2-1 teaspoon celery salt, to taste
2 teaspoons celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.

VEGETABLE COLESLAW

Vegetable Coleslaw image

This coleslaw has a dressingseasoned with mustard and Champagnevinegar.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 cups good-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon coarse mustard
2 tablespoons good-quality champagne vinegar or white-wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound white cabbage with green leaves (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 medium carrots, peeled and cut into 2-inch lengths

Steps:

Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

Tips:

Choose fresh and crispy vegetables: The best coleslaw is made with fresh, crisp vegetables. Avoid any vegetables that are wilted or bruised.
Use a variety of vegetables: Don't just stick to cabbage. Try adding other vegetables like carrots, broccoli, cauliflower, or red onion.
Shred the vegetables finely: This will help the dressing to coat the vegetables evenly.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Chill the coleslaw before serving: This will help the flavors to set and the coleslaw to become more refreshing.

Conclusion:

Vegetable coleslaw is a delicious and healthy side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, and barbecues. With so many different variations to choose from, there's sure to be a vegetable coleslaw recipe that everyone will enjoy.