Best 3 Easter Grass Slaw Recipes

Indulge in the vibrant flavors of spring with Easter Grass Slaw, a refreshing and colorful side dish perfect for your Easter feast. This delightful slaw features a medley of crisp cabbage, shredded carrots, and fresh herbs, tossed in a tangy dressing made with mayonnaise, vinegar, sugar, and spices. The addition of green food coloring gives the slaw its signature Easter grass hue, adding a festive touch to your holiday table. This recipe also includes variations for a vinegar-based dressing and a creamy dressing, allowing you to customize the slaw to your taste preferences. For a healthier alternative, a lightened-up version is also provided, using Greek yogurt instead of mayonnaise. With its vibrant appearance and delicious taste, Easter Grass Slaw is sure to be a hit at your Easter gathering.

Let's cook with our recipes!

BONNIE'S EASTER SLAW

BONNIE'S EASTER SLAW image

Easter slaw is so named for the many colors in this salad. It is very easy to prepare and can be eaten right away or made the night before serving. It is very tasty, and loaded with colorful vegetables and a tangy dressing that is seasoned just right! Enjoy!

Provided by BonniE !

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

6 cups shredded cabbage
2 large carrots shredded
1 yellow bell pepper chopped
1 large apple chopped fine, any kind
3 green onions sliced fine
1/2 cup celery, chopped
1 cup mayonaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

1. Combine all the prepared vegetables in a large mixing bowl.
2. DRESSING: Mix together, the mayonaise, sugar, vinegar, salt and pepper. Whisk well.
3. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Enjoy!

VEGETABLE COLESLAW

Vegetable Coleslaw image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

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

Ingredients

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

Tips:

For a more vibrant green color, use a blend of baby spinach and green leaf lettuce.
To save time, buy pre-shredded coleslaw mix.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
For a tangy slaw, add a splash of apple cider vinegar or white vinegar to the dressing.
If you like a sweeter slaw, add a pinch of sugar or honey to the dressing.
For a more flavorful slaw, add some chopped fresh herbs, such as dill, parsley, or chives.
Serve the slaw immediately or chill it for at least 30 minutes before serving for a more refreshing flavor.

Conclusion:

Easter Grass Slaw is a delicious and festive side dish that is perfect for any Easter celebration. With its vibrant green color and sweet and tangy dressing, it's sure to be a hit with everyone at your table. So next time you're looking for a quick and easy side dish, give this Easter Grass Slaw a try. You won't be disappointed!

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