Best 5 Cool And Crunchy Coleslaw Recipes
In the realm of refreshing and versatile side dishes, coleslaw stands tall as a culinary delight. This classic salad, originating from the Netherlands, has captivated taste buds worldwide with its vibrant colors, crisp textures, and tangy-sweet dressing. Coleslaw is a symphony of finely shredded cabbage, carrots, and sometimes other vegetables, dressed in a mayonnaise-based or vinegar-based dressing. Its versatility extends beyond the traditional version, with variations that incorporate ingredients like bacon, pineapple, and even broccoli. Whether served as a complement to grilled meats, fish, or as a standalone dish, coleslaw offers a symphony of flavors and textures that elevates any dining experience. Discover the secrets to crafting the perfect coleslaw through the diverse recipes presented in this article, ranging from classic to innovative creations.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
CRUNCHY COOL COLESLAW
This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BEST COOL AND CRUNCHY COLESLAW
Its fresh and crispy
Provided by Colongo Colongo
Categories Other Salads
Time 1h25m
Number Of Ingredients 2
Steps:
- 1. in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
- 2. In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving
COOL AND CRUNCHY COLESLAW
I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.
Provided by StevenHB
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
- Grate the carrot into the bowl with the cabbage mixture.
- Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
- In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
- Pour vinegar mixture over cabbage mixture. Toss well.
- Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.
Nutrition Facts : Calories 140.8, Fat 4.7, SaturatedFat 0.6, Sodium 600.8, Carbohydrate 24.1, Fiber 2.6, Sugar 20.5, Protein 1.4
Tips:
- To make your coleslaw extra crunchy, use a sharp knife or mandoline to thinly slice the cabbage and other vegetables.
- If you don't have a food processor, you can grate the cabbage and carrots by hand using a box grater.
- For a creamier coleslaw, use full-fat mayonnaise and sour cream. For a lighter coleslaw, use low-fat or fat-free mayonnaise and yogurt.
- If you like a sweet coleslaw, add a tablespoon or two of sugar or honey to the dressing.
- For a tangy coleslaw, add a tablespoon or two of vinegar or lemon juice to the dressing.
- To add some extra flavor and crunch, add some chopped nuts, seeds, or crumbled bacon to the coleslaw.
- Coleslaw is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.
Conclusion:
Coleslaw is a delicious and versatile side dish that can be enjoyed all year round. Whether you like it creamy, tangy, or sweet, there's a coleslaw recipe out there for you. So next time you're looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!
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