Best 5 Chunky Veggie Slaw Recipes

VEGETABLE SLAW

Steps:

• In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

VEGETABLE COLESLAW

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.

ANY-VEGGIE SLAW

Steps:

• Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
• Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
• Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

SPECIAL CHUNKY COLESLAW

Steps:

• Wash the vegetables.
• Peel the whole carrot with a speed peeler, making nice long wide shavings.
• Chop the top and bottom off the celery, cut lengthways into two strips,
• then cut these into thin batons.
• Cut the onion into thin rings, cut the rings in half.
• Slice the cabbage into thin long strips.
• Place all the vegetables into a large bowl and mix in the mayonnaise, until the Coleslaw looks creamy and the vegetables are fairly evenly covered
• Add salt and pepper to your liking.

VEGGIE SLAW

Steps:

• Combine the cabbage, red pepper, scallions, jalapeno pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to meld. Fill a medium bowl with ice cubes and water. Fill a medium saucepan two-thirds with water; place over high heat and bring to a boil. Add the sugar snaps and corn; cook (blanch) for 1 minute, then drain the vegetables in a colander and transfer them to the ice-water bath to stop them from cooking. Discard the ice cubes; drain the vegetables and blot them dry on paper towels. Transfer to a resealable plastic food storage bag, seal and refrigerate until ready to use. Add the sugar snaps and corn to the cabbage mixture and toss just before serving. Makes 8 to 10 servings. NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a heatproof bowl to cool completely. NUTRITION Per serving (based on 10): 153 calories, 3 g protein, 13 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 132 mg sodium, 3 g dietary fiber, 6 g sugar From: The Washington Post