Best 6 Zesty Slaw Recipes

When the summer sun heats up your backyard cookout or family picnic, sometimes the only thing that can cool you down is a refreshing, zesty slaw. This classic side dish is a staple of potlucks and gatherings for its bright and tangy flavors that perfectly complement grilled meats, fish, and tofu. With its versatility and affordability, it's no wonder why zesty slaw is such a beloved dish. Whether you prefer a sweet and tangy slaw, or one with a bit of a spicy kick, there's a recipe out there to suit every taste.

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

ZESTY BEEF AND COLE SLAW SOUP

Zesty Beef and Cole Slaw Soup image

Very tasty soup that is made in the crock pot. You can add Italian mixed veggies for a thicker soup. Everyone loves this soup. I love coming home after a long day and dinner smells great and all i have to do is serve it.

Provided by Jules211

Categories Meat

Time 4h20m

Yield 6-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef (can use chicken)
1/2 cup chopped onion
2 minced garlic cloves
2 cups coleslaw mix
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen green beans
4 cups zesty style vegetable juice
14 1/2 ounces Italian-style tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil, crushed
salt & pepper

Steps:

Cook onion, garlic and ground beef in a separate pan till beef is no longer pink.
Drain fat.
Add all to crock pot.
Cook on low 8-10 hours or high 4-5 hours.

Nutrition Facts : Calories 280.9, Fat 12.1, SaturatedFat 4.6, Cholesterol 51.4, Sodium 555.4, Carbohydrate 28, Fiber 5.4, Sugar 9.9, Protein 18.4

ZESTY BELL PEPPER SLAW

Zesty Bell Pepper Slaw image

Categories Vegetable Side No-Cook Fourth of July Picnic Vegetarian Quick & Easy Wheat/Gluten-Free Backyard BBQ Dinner Lunch Basil Bell Pepper Summer Cabbage Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2 generously

Number Of Ingredients 9

Ingredients

1/4 medium head cabbage
1/2 small red bell pepper
1/2 small yellow bell pepper
2 scallions
3 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon cider vinegar
a pinch cayenne, or to taste
2 tablespoons shredded fresh basil leaves

Steps:

Coarsely chop cabbage, bell peppers, and scallions. In a bowl whisk together mayonnaise, yogurt, vinegar, and cayenne. Add vegetables, basil, and salt and pepper to taste and toss well. Chill slaw, covered, 20 minutes.

ZESTY SLAW

Zesty Slaw image

Zesty Slaw will be the hit of the salad table at any gathering, assures Ramona Hook Wysong of Paducah, Kentucky. It's crisp and colorful with a snappy dressing.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield about 85 servings.

Number Of Ingredients 12

Ingredients

8 quarts shredded cabbage
8 quarts shredded red cabbage
2-1/2 cups grated carrots
3 cups mayonnaise
1 cup sour cream
1/2 cup grated onion
1/2 cup chopped fresh parsley
1/2 cup cider vinegar
3 tablespoons Dijon mustard
2 tablespoons celery seed
2 teaspoons salt
2 teaspoons pepper

Steps:

In several large bowls, toss cabbage and carrots. Combine remaining ingredients until blended; pour over cabbage mixture and toss to coat. Cover and refrigerate for several hours.

Nutrition Facts : Calories 79 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ZESTY PINEAPPLE SLAW

Zesty Pineapple Slaw image

I've never been a fan of cole slaw (or crab cakes), but my husband and I dined at a restaurant which served delicious crab cakes over a bed of spicy mango cole slaw. Attempts to recreate the slaw evolved into this fabulous dish that is healthy, delicious, and very versatile. We use it in shrimp tacos (YUMMY!), a condiment on...

Provided by Karen Petree

Categories Tacos & Burritos

Time 10m

Number Of Ingredients 9

Ingredients

3 Tbsp fat-free plain greek yogurt
3 Tbsp mayonnaise
3 Tbsp lime juice
1 Tbsp chipotle tobasco
salt and pepper to taste
1 16-oz bag(s) cole slaw mix
1 bunch cilantro, fresh chopped
1 20-oz can(s) pineapple tidbits, well drained
(onion optional)

Steps:

1. Mix first five ingredients in a small bowl with a whisk.
2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
3. Pour the dressing mixture over the slaw mix and mix well.

MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW

My Fish Sandwich with Zesty Pineapple Slaw image

Had some friends over last week and Woody and I were hungry for a good fish sandwich and I came with adding some cole slaw to it. Had a can of chunk pineapple in the pantry so I added it to the slaw for a more sweet/tangy taste. Added about a half cup of coconut. Well, we all loved the taste and will be making this again very...

Provided by Norma DeRemer

Categories Sandwiches

Number Of Ingredients 12

Ingredients

2 Tbsp mayonnaise, fat-free
2 Tbsp plain yogurt, fat free
1 can(s) pineapple chunks, drained
2 c coleslaw mix
1/4 c cornmeal
2 tsp rice vinegar
1/2 c flaked coconut
1 1/4 lb fresh haddock ( two lg. pieces cut in half )
1/2 tsp paprika, sweet mild
salt & pepper to taste
4 tsp canola oil
8 slice whole wheat bread

Steps:

1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
4. Dredge the fish in the cornmeal.
5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
6. Add half the fish and cook until golden brown, about 2 minutes per side.
7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
9. Serve immediately with cold iced tea or your favorite drink.

ZESTY SLAW

Zesty Slaw image

This zesty recipe puts the store bought blends to shame. All you need is a few simple ingredients to prepare a batch of this barbecue staple. My family loves this!

Provided by LINDA BAILEY

Categories Other Salads

Time 15m

Number Of Ingredients 10

Ingredients

2 c of cabbage, diced
2 tsp butter
2 eggs
3 Tbsp granulated sugar or splenda
1 tsp salt
1/8 tsp pepper
1 tsp dry mustard
1/2 c vinegar
1/4-1/2 c cup milk
1 diced green pepper

Steps:

1. Beat eggs lightly with sugar. Add mustard, salt and pepper. Mix lightly. Add vinegar and butter. Cook in a small saucepan over low heat stirring constantly.
2. When it becomes a soft custard, remove from heat. Cool. Add milk and chopped green pepper. Chill until ready to use. Thinly slice green cabbage. Pour dressing over cabbage and chill until ready to serve.

Tips:

Choose the right cabbage: Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a combination of both. If you want a milder flavor, use Savoy cabbage.
Shred the cabbage finely: This will help the dressing to coat the cabbage evenly and make the slaw easier to eat.
Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your coleslaw, such as carrots, celery, onion, bell pepper, and broccoli.
Make your own dressing: A homemade dressing is always better than store-bought. There are many different recipes for coleslaw dressing, so you can find one that suits your taste.
Let the slaw chill: After you make the slaw, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the slaw to become more crisp.

Conclusion:

Coleslaw is a versatile and delicious side dish that can be enjoyed with a variety of meals. It is a great way to add some extra vegetables to your diet, and it is also a good source of vitamins and minerals. With so many different recipes to choose from, you are sure to find a coleslaw that you and your family will love.