Best 20 Crunchy Coleslaw Recipes

CRUNCHY RAMEN COLESLAW

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

CRUNCHY COLESLAW

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 PEANUT COLESLAW

Steps:

• For dressing, in a small bowl, combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper until blended. In a large bowl, combine the cabbage, cauliflower, celery, onion, green pepper and cucumber. Add dressing and toss to coat. Sprinkle with peanuts.

CRUNCHY COLESLAW

Steps:

• In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

CRUNCHY COOL COLESLAW

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.

CRUNCHY ASIAN COLESLAW

Steps:

• In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.

CRUNCHY FRUIT COLESLAW

Steps:

• In a large serving bowl, combine the coleslaw, grapes and apple. In a small bowl, combine the remaining ingredients; pour over coleslaw and toss to coat. Chill until serving.

WEIGHT WATCHERS CRUNCHY CHINESE COLESLAW

Steps:

• In a large bowl, combine cabbage, noodles & almonds.
• In a small bowl, mix oil, water, splenda & vinegar, stir until combined.
• Pour over cabbage mixture and serve immediately.

CRUNCHY ORIENTAL COLESLAW SALAD

Steps:

• 1. Chop up your 2 different cabbages
• 2. Mix the ingredients of your salad dressing and pour into a glass jar w/lid and shake till it is combined or use a wire whisk to combine.
• 3. Add all your ingredients for your salad except for sesame seeds and toss together in a bowl.
• 4. Pour some of your dressing over salad and toss and then decide if you need more or not. Just before serving add your sesame seeds to the top for garnish.
• 5. If I am taking this salad to serve at a picnic I wait about an hour before serving to add the ramen noodles and sesame seeds on top. Here is the finished salad we served today for the 4th of July at my parents camp in Cooks Forest. It is such a colorful and crunchy salad.

CHIPOTLE SLOPPY JOES WITH CRUNCHY COLESLAW

Steps:

• To prepare Crunchy Coleslaw:.
• Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl.
• Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
• Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
• Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often.
• Stir in cilantro, salt and black pepper.
• Place beef mixture on bottom half of each bun; top with coleslaw.

CRUNCHY COLESLAW

Steps:

• Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance.
• In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance.
• In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.).
• Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.

CRUNCHY BACON COLESLAW

Steps:

• MIX dressing, sugar and vinegar in large bowl.
• ADD remaining ingredients; toss to coat.
• REFRIGERATE 1 hour.

CREAMY AND CRUNCHY COLESLAW

Steps:

• In a medium bowl, whisk together mayonnaise, vinegar, sugar, and celery seed. Add carrot and cabbage, and season with salt and pepper; toss well to coat. Serve.

CRUNCHY BACON COLESLAW

Steps:

• 1. Mix dressing and sugar in a large bowl. Add remaining ingredients: mix lightly. Refrigerate.

CRUNCHY BROCCOLI COLESLAW

Steps:

• In a medium size bowl mix broccoli slaw, drained pineapple tidbits, grated carrot and craisins.
• In another snall bowl mix dressing ingredients. Pour over slaw mixture. Toss to blend.
• Let marinate at least 2 hours before serving. Sprinkle almonds on top prior to serving.
• Enjoy this wonderful salad!

CRUNCHY RED AND GREEN COLESLAW WTH CANDIED WALNUTS

Steps:

• Dressing:.
• Whisk all dressing ingredients together in a large bowl.
• Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
• Candied Walnuts:.
• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.

COOL AND CRUNCHY COLESLAW

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.

CRUNCHY CHINESE COLESLAW WW

Steps:

• 1. In a big bowl, combine cabbage, noodles and almonds and oranges.
• 2. In a small bowl combine, oil, water, sugar and vinegar. Pour over cabbage mixture and stir. You can serve it immediately and also let it stand for a couple of hours in fridge.

GRANDMA OGIE'S CRUNCHY COLESLAW

Steps:

• 1. Put the cabbage, onion and pepper in a big bowl and sprinkle with the salt and mix together well. Let stand for 1 hour and it will "shrink" down to about 3/4ths to 1/2 of original size. This step is what keeps it crunchy.
• 2. Next stir together in a sauce pan on med. heat on the stove the vinegar,water,sugar,celery seed and mustard seed. Turn on your over head fan to get rid of the vinegar fumes (pretty potent). Bring to a boil and let boil for 3 minutes. Let cool and when the hour is up on the cabbage pour over and mix together well. Let stand for 1/2 hour to meld the flavors.
• 3. Left overs can be put away in the freezer and then thawed out and will still be yummy and crunchy!

CRUNCHY COLESLAW

Steps:

• 1. In a Large mixing bowl toss all prepared ingredients together. Transfer to a medium size bowl. Slice up the remaining apple in wedges coat with the juices and place on top of your slaw. Cover and place in frig for at least one hour before serving.
• 2. *****The bag of Classic coleslaw is prepared cabbage and carrots, all natural and preservative free. Looking forward to my garden to use my own!