Best 4 Creamy N Tangy Coleslaw Recipes
**Dive into a symphony of flavors with our Creamy 'n' Tangy Coleslaw: A Culinary Delight for All Occasions**
Coleslaw, a refreshing and versatile side dish, is a classic for gatherings, picnics, and everyday meals. Our recipe elevates this classic to new heights with a harmonious blend of tangy and creamy elements. This delightful side dish features crisp shredded cabbage and carrots, tossed in a luscious dressing made with mayonnaise, tangy vinegar, and a touch of sweetness from sugar. The addition of aromatic celery seeds and a hint of black pepper adds depth and complexity to the flavor profile. Whether you prefer a traditional creamy coleslaw or a zesty variation, we have you covered with three unique recipes to tantalize your taste buds. From the classic Creamy Coleslaw to the tangy Vinegar Coleslaw and the unique Asian Coleslaw, each recipe offers a distinct flavor experience. Dive into the world of coleslaw and elevate your culinary adventures with these delectable creations!
CLASSIC CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
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.
CREAMY COLESLAW
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. -Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 283 calories, Fat 24g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 431mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
Tips:
- For a classic coleslaw, use a combination of green and red cabbage. For a more colorful slaw, add some shredded carrots, bell peppers, or radishes.
- Use a sharp knife or mandoline to thinly slice the cabbage and other vegetables. This will help the slaw to be more crisp and flavorful.
- To make the dressing, whisk together mayonnaise, vinegar, sugar, salt, and pepper. For a tangier dressing, add a squeeze of lemon juice or a teaspoon of Dijon mustard.
- Toss the cabbage and vegetables with the dressing until they are evenly coated. Cover the slaw and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld and the slaw to become more crisp.
- Serve coleslaw as a side dish with fried chicken, burgers, or hot dogs. It can also be used as a topping for tacos, sandwiches, or salads.
Conclusion:
Coleslaw is a versatile and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences.
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