Best 6 Bonnies Easter Slaw Recipes

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In the vibrant realm of Easter celebrations, a delightful culinary creation emerges, captivating taste buds with its refreshing flavors and vibrant colors: Bonnie's Easter Slaw. This delectable dish is a symphony of crisp and crunchy vegetables, adorned with a tangy-sweet dressing that dances on the palate. As you embark on this culinary journey, discover the secrets behind this beloved Easter tradition, along with a treasury of other enticing recipes that will elevate your holiday feast.

From the classic coleslaw, with its harmonious blend of cabbage, carrots, and a creamy mayonnaise-based dressing, to the innovative broccoli slaw, featuring broccoli florets tossed in a zesty vinaigrette, each recipe offers a unique symphony of flavors and textures. For those seeking a gluten-free option, the Asian slaw beckons with its vibrant mix of shredded cabbage, red cabbage, and a tantalizing dressing infused with Asian flavors. And for a taste of the tropics, the pineapple slaw awaits, its tropical essence shining through with the addition of fresh pineapple and a hint of coconut.

Here are our top 6 tried and tested recipes!

CREAMY COLE SLAW



Creamy Cole Slaw image

Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 10

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Steps:

  • Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

BONNIE'S EASTER SLAW



BONNIE'S EASTER SLAW image

Easter slaw is so named for the many colors in this salad. It is very easy to prepare and can be eaten right away or made the night before serving. It is very tasty, and loaded with colorful vegetables and a tangy dressing that is seasoned just right! Enjoy!

Provided by BonniE !

Categories     Other Salads

Time 20m

Number Of Ingredients 11

6 cups shredded cabbage
2 large carrots shredded
1 yellow bell pepper chopped
1 large apple chopped fine, any kind
3 green onions sliced fine
1/2 cup celery, chopped
1 cup mayonaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • 1. Combine all the prepared vegetables in a large mixing bowl.
  • 2. DRESSING: Mix together, the mayonaise, sugar, vinegar, salt and pepper. Whisk well.
  • 3. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Enjoy!

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY



BONNIE'S SUNDAY DINNER POT ROAST- HER WAY image

I just threw this recipe together for tonight's dinner after Church. It cooked all day in the slow cooker, and it came out just perfect. It is so tender, and the gravy is just yummy. This is one of those food experiments that works on the first try. I won't change a thing, and I will serve it to the kids the next time they...

Provided by BonniE !

Categories     Beef

Time 6h20m

Number Of Ingredients 9

1 2 1/2 to 3 pound chuck roast
5 medium size red potatoes, unpeeled, scrubbed and cut in half
2 cans cream of chicken soup (do not add water to it)
2 cans mushroom slices, drained
1 mushroom can filled with marsala wine
1 heaping teaspoon of chopped garlic
cracked black pepper
2 tablespoons olive oil for searing meat
salt and pepper the meat to your taste before searing

Steps:

  • 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
  • 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
  • 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
  • 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
  • 5. Here is a couple of shots of how it looks! Enjoy!
  • 6. Leftovers are great the next day!

BONNIE'S APPLE SLAW WITH BLUE CHEESE



BONNIE'S APPLE SLAW WITH BLUE CHEESE image

We love this beautiful and delicious Apple Slaw. This salad goes with amost any main dish. It is light and refreshing, and packs a flavorful blue cheese punch ! Enjoy!

Provided by BonniE !

Categories     Fruit Sides

Time 15m

Number Of Ingredients 7

2 large red delicious apples
1 cup grated green cabbage
1 cup grated purple cabbage
2 tablespoon purple onion, grated
2 tablespoons red wine vinegar
1/2 cup crumbled blue cheese
1/2 to 1 cup blue cheese salad dressing to taste

Steps:

  • 1. Cook's Tip: Make sure the apples are prepared last to keep them from turning brown. Also, you may had a couple of tablespoons of nuts if you like for additional nutrition or flavor.
  • 2. PREPARE THE SALAD: Grate the green and purple cabbage and place in the serving dish. Add the grated onion and the red wine vinegar. Add the blue cheese crumbles.
  • 3. Wash the red delicious apples, don't peel them, but core them and dice in bite sized pieces, and add the apples to the cabbage mixture.
  • 4. Pour on the blue cheese salad dressing, a little at a time until you are happy with it. Toss the salad gently and serve. This is delicious, so Enjoy!

EASTER GRASS SLAW



Easter Grass Slaw image

Chopped apple and shredded carrot add pretty color to this swift salad that uses packaged coleslaw mix to save time. A creamy dressing nicely coats the crunchy combination.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

6 cups coleslaw mix
2 large carrots, shredded
1 medium sweet yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 564mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SPECTACULAR OVERNIGHT SLAW



Spectacular Overnight Slaw image

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 12

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced pimiento-stuffed olives
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

  • Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help them absorb the dressing better and make the slaw more flavorful.
  • If you don't have a mandoline, you can use a food processor fitted with the shredding blade. Just be careful not to over-process the vegetables, or they will become too mushy.
  • Use a variety of vegetables in your slaw. In addition to cabbage and carrots, you can also add broccoli, cauliflower, bell peppers, or snap peas.
  • Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing made with mayonnaise or yogurt, or a tangy dressing made with vinegar and mustard.
  • Let the slaw chill for at least 30 minutes before serving. This will allow the flavors to meld and the vegetables to soften slightly.

Conclusion:

Bonnie's Easter Slaw is a delicious and refreshing side dish that is perfect for any spring or summer gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful side dish, give this recipe a try.

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