Best 7 Crisp Tart Cole Slaw Recipes

**Crispy Tart Cole Slaw: A Refreshing and Flavorful Salad for Any Occasion**

Cole slaw is a classic side dish that is often served at picnics, potlucks, and barbecues. This crisp and refreshing salad is made with shredded cabbage, carrots, and mayonnaise. However, this recipe takes the classic coleslaw up a notch by adding a crispy wonton strip topping. This delicious and easy-to-make salad is sure to be a hit at your next gathering.

**Variations:**

* **Keto Cole Slaw:** This low-carb version of coleslaw uses a mayonnaise-free dressing made with Greek yogurt, sour cream, and apple cider vinegar.
* **Asian Cole Slaw:** This flavorful coleslaw is made with a dressing that includes soy sauce, rice vinegar, and sesame oil.
* **Thai Cole Slaw:** This spicy and tangy coleslaw is made with a dressing that includes red curry paste, coconut milk, and lime juice.
* **Mexican Cole Slaw:** This refreshing coleslaw is made with a dressing that includes salsa, cilantro, and lime juice.
* **Broccoli Cole Slaw:** This healthy coleslaw includes broccoli florets along with the traditional cabbage and carrots.
* **Brussels Sprouts Cole Slaw:** This unique coleslaw is made with shredded Brussels sprouts instead of cabbage.
* **Red Cabbage Cole Slaw:** This colorful coleslaw is made with red cabbage instead of green cabbage.

No matter what your dietary preferences are, there is a coleslaw recipe that you will love. So, next time you are looking for a refreshing and flavorful side dish, give one of these coleslaw recipes a try.

Here are our top 7 tried and tested recipes!

LIGHT AND TART COLE SLAW (LOW MAYO)

Light and Tart Cole Slaw (Low Mayo) image

Red apple adds color and punch to this tangy cole slaw. It is so light and refreshing compared to the heavy mayo cole slaws. Also has less sugar since it has the natural sugars of the apples. With a bit of pepper sauce it makes a fun, festive side to ribs, fish or chicken.

Provided by marinecopper

Categories Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) bag shredded coleslaw mix (cabbage and carrot)
1 apple, cored and diced with peeling on (tart variety such as honey crisp, granny smith)
1/3 cup rice vinegar or 1/2 cup cider vinegar
1/3 cup canola oil or 1/2 cup light olive oil
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
salt
1 teaspoon pepper sauce (Tabasco)
1/4 teaspoon celery salt
1/4 teaspoon paprika

Steps:

Combine shredded cabbage and diced apples in bowl.
Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
Pour liquids over cabbage and stir.
Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).

Nutrition Facts : Calories 126.2, Fat 9.9, SaturatedFat 0.8, Cholesterol 0.7, Sodium 62.3, Carbohydrate 9.9, Fiber 2, Sugar 7.4, Protein 0.9

FRESH AND CRISPY SLAW

Fresh and Crispy Slaw image

Provided by Sandra Lee

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (14-ounce) package coleslaw mix
1 yellow pepper, seeded and thinly sliced
1/2 bunch tarragon, leaves removed from stems
1/2 cup coleslaw dressing
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons poppy seeds
Salt and freshly ground black pepper

Steps:

In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.

SWEET AND-SOUR COLESLAW

Sweet and-Sour Coleslaw image

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

Steps:

In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

SERIOUSLY GOOD HOMEMADE COLESLAW

Seriously Good Homemade Coleslaw image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 25m

Yield Makes approximately 10 servings

Number Of Ingredients 10

Ingredients

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Steps:

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg

CRISP-TART COLE SLAW

Crisp-Tart Cole Slaw image

This is from Miriam B. Loos Family Favorite Cookbook. I have been making it since about 1978! It is my 'go to' recipe for Cole Slaw, you can tell because the page this is on is really messy now. Mrs. Loos said about the recipe "Salad is made ahead with a oil and vinegar dressing...store covered in the refrigerator...will stay...

Provided by Linda Lehman

Categories Other Salads

Time 1h

Number Of Ingredients 10

Ingredients

1 large cabbage, shredded
1 medium onion, chopped
1 green 1pepper, finely chopped
1 Tbsp salt
1 c boiling water
1 c sugar
1 c white vinegar
1 Tbsp celery seed
1 Tbsp mustard seed
2 oz jar pimento, finely chopped, red pepper works also

Steps:

1. Combine cabbage, onion and pepper in a bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. Drain in colander.
2. Combine sugar, vinegar, oil, celery and mustard seeds; add to cabbage mixture.
3. Stir in pimento. Cover and refrigerate.
4. I like it to set for at least 30 minutes but an hour is better. Some things I have learned through the years. The 1 cup water can be increased to enough to cover the cabbage. I usually use at least 3 cups. I cut the sugar to 1/2 cup, personal preference. I make the dressing while the cabbage soaks and I have even heated it for 1 minute to melt the sugar and meld the flavors. The water soak works really well to take the excess moisture from the cabbage, even if making other recipes.

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

Ingredients

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

CREAMY COLESLAW

Creamy Coleslaw image

This is always a welcome addition at any barbecue.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced

Steps:

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

Nutrition Facts : Calories 113 g, Fat 7 g, Fiber 3 g, Protein 2 g

Tips:

Choose the right cabbage. Green cabbage is the most common type of cabbage used in coleslaw, but you can also use red cabbage or a combination of the two. Red cabbage will give your coleslaw a beautiful purple color.
Shred the cabbage thinly. This will help the cabbage absorb the dressing more easily. You can use a food processor or a sharp knife to shred the cabbage.
Use a sharp knife to chop the other vegetables. This will help to prevent the vegetables from becoming bruised or mushy.
Make the dressing ahead of time. This will give the flavors time to meld together. You can store the dressing in the refrigerator for up to 2 weeks.
Toss the coleslaw just before serving. This will help to prevent the cabbage from wilting.

Conclusion:

Coleslaw is a delicious and refreshing side dish that is perfect for any summer gathering. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a coleslaw recipe that everyone will enjoy. So next time you are looking for a side dish that is both delicious and healthy, give coleslaw a try.