Best 7 Crisp Coleslaw Confetti Salad Recipes

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Calling all salad lovers! Get ready to elevate your taste buds with the vibrant Crisp Coleslaw Confetti Salad. This refreshing and crunchy salad is a delightful blend of flavors and textures that will leave you craving for more. With its crisp coleslaw mix as the base, this salad is loaded with an array of colorful and nutritious ingredients. From the sweetness of shredded carrots and raisins to the tangy crunch of red cabbage and green onions, every bite is a burst of freshness.

But wait, there's more! This article offers not just one, but three variations of the Crisp Coleslaw Confetti Salad. Each recipe adds a unique twist to the classic, catering to different taste preferences. The first recipe is a classic coleslaw dressing made with mayonnaise, vinegar, sugar, and seasonings. The second recipe introduces a tangy Asian twist with a dressing made from rice vinegar, soy sauce, and sesame oil. And for those who prefer a creamy and flavorful dressing, the third recipe uses Greek yogurt, Dijon mustard, and honey to create a delightful symphony of flavors.

No matter which dressing you choose, the Crisp Coleslaw Confetti Salad is a versatile dish that can be enjoyed as a side salad, a light lunch, or even as a topping for grilled meats or fish. Its vibrant colors and refreshing taste make it a perfect addition to any picnic, potluck, or summer gathering. So, grab your favorite coleslaw mix and let's dive into these delicious recipes that will surely become your go-to salad choices.

Here are our top 7 tried and tested recipes!

COLORFUL COLESLAW



Colorful Coleslaw image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 head green cabbage, sliced thin
1/2 head purple cabbage, sliced thin
3 mini sweet peppers (in two different colors), thinly sliced
2 whole carrots shredded
1/2 cup mayonnaise
1/2 cup whole milk
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon salt
Couple dashes hot sauce
2 cups fresh cilantro leaves

Steps:

  • Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

CRISP COLESLAW CONFETTI SALAD



Crisp Coleslaw Confetti Salad image

From Kraft magazine...what a creative way to blend coleslaw mix with fruit and a zippy Italian dressing. I was completely surprised by this dish.

Provided by HokiesMom

Categories     Tropical Fruits

Time 10m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 7

4 cups Coleslaw, and carrot salad blend
2 cups sugar snap peas
2 red peppers, cut into large chunks (about 2 cups)
1/2 cup green onion, slices (I used a Vidalia onion instead)
1/4 cup dry roasted peanuts
1 (15 1/4 ounce) can tropical fruit salad, drained
1/2 cup zesty Italian dressing (I used low-fat)

Steps:

  • Combine all ingredients except the dressing in a large bowl.
  • Add dressing and toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 160.1, Fat 7.6, SaturatedFat 1.1, Cholesterol 3.8, Sodium 179.7, Carbohydrate 21.9, Fiber 3.2, Sugar 2.7, Protein 3

CONFETTI COLESLAW



Confetti Coleslaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
  • Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  • Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CRISP CONFETTI SALAD



Crisp Confetti Salad image

Folks might think this colorful vegetable salad is too beautiful to eat. But they'll get over that soon enough when they taste how delicious it is!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 10 servings, 1 cup each.

Number Of Ingredients 7

4 cups coleslaw blend (cabbage slaw mix)
2 cups sugar snap peas
2 large red peppers, cut into strips (about 2 cups)
1/2 cup green onion slices
1/4 cup PLANTERS Dry Roasted Peanuts
1 can (15.25 oz.) tropical fruit salad, drained
1/2 cup KRAFT Zesty Italian Dressing

Steps:

  • Combine all ingredients except dressing in large bowl.
  • Add dressing; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

CONFETTI COLESLAW



Confetti Coleslaw image

An easy to make coleslaw with a low-fat creamy tangy dressing. I like to add a little bit of red cabbage for some more colour. Recipe from Company's Coming Lunches.

Provided by LUv 2 BaKE

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups green cabbage, grated, packed
1 medium carrot, grated
2 tablespoons green onions, chopped
1 tomatoes, chopped
1/2 cup low-fat mayonnaise
2 tablespoons nonfat milk
1/2 teaspoon mustard
1 teaspoon sugar (or artificial sweetner)
1/4 teaspoon onion powder
1/8 teaspoon celery seed (optional)

Steps:

  • In a large bowl, combine cabbage, carrot, green onion, chill.
  • Mix together salad dressing ingredients with a wire whisk.
  • Just before serving the coleslaw, add in the tomato and toss in the dressing.

Nutrition Facts : Calories 33, Fat 0.2, Cholesterol 0.1, Sodium 33, Carbohydrate 7.4, Fiber 2.1, Sugar 5, Protein 1.5

SPICY COLESLAW



Spicy Coleslaw image

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Provided by Sam Sifton

Categories     easy, quick, editors' pick, side dish

Time 10m

Yield Serves 6

Number Of Ingredients 9

1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Freshly ground black pepper

Steps:

  • Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
  • In a separate bowl, whisk together the remaining ingredients.
  • Pour the dressing over the cabbage and toss. Season to taste.
  • The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams

FRESH CRISP COLESLAW



Fresh Crisp Coleslaw image

Crisp to the bite and crisp to the taste!! This salad should be made well ahead of serving because the cabbage needs time to marinate in the dressing.

Provided by Chef LPP

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 head green cabbage, shredded
1/2 head purple cabbage, shredded
1 bunch green onion, chopped
1/2 green pepper, diced
1/4-1/2 cup 2% buttermilk
1/8-1/4 cup apple cider vinegar
1/8-1/4 cup red wine vinegar
1 tablespoon low fat mayo with olive oil
1 tablespoon fresh lemon, juice of
sea salt, and coarse black pepper to taste. (lots of pepper is good!)

Steps:

  • Mix all ingredients; Chill at least 1 hour.

Nutrition Facts : Calories 110.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.6, Sodium 70.5, Carbohydrate 18.1, Fiber 5.9, Sugar 10.1, Protein 4.3

Tips:

  • For a refreshing summer salad, chill the vegetables and dressing before assembling.
  • Use a variety of colors of cabbage and other vegetables to make the salad more visually appealing.
  • If you don't have a mandoline, thinly slice the cabbage and other vegetables with a sharp knife.
  • To make the dressing, whisk all of the ingredients together in a small bowl until well combined.
  • Taste the dressing and adjust the seasonings as needed.
  • Toss the salad with the dressing just before serving.
  • Serve the salad immediately or chill it for later.

Conclusion:

Crisp Coleslaw Confetti Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and tasty salad, give this recipe a try!

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