Best 2 Lemon Cole Slaw Recipes

**Lemon Cole Slaw: A Refreshing and Tangy Side Dish**

Lemon cole slaw is a refreshing and tangy side dish that is perfect for summer gatherings, potlucks, and picnics. It is made with shredded cabbage, carrots, and onion, tossed in a tangy dressing made with lemon juice, vinegar, sugar, and mayonnaise. Some variations of the recipe also include celery, green bell pepper, or red cabbage. This versatile dish can be served as a side dish to grilled chicken, fish, or pork, or it can be used as a topping for tacos, sandwiches, or wraps. With its bright and flavorful dressing, lemon cole slaw is sure to be a hit at your next gathering.

**Variations:**

* For a creamier coleslaw, use Greek yogurt or sour cream instead of mayonnaise.

* For a sweeter coleslaw, add a tablespoon or two of honey or maple syrup to the dressing.

* For a spicier coleslaw, add a pinch of cayenne pepper or red pepper flakes to the dressing.

* For a crunchy coleslaw, add some chopped nuts or seeds, such as almonds, walnuts, or sunflower seeds.

* For a colorful coleslaw, use a variety of different vegetables, such as red cabbage, green bell pepper, or broccoli.

Let's cook with our recipes!

SHSHREDDED PORK WRAPS WITH LEMON COLE SLAW

SHSHREDDED PORK WRAPS WITH LEMON COLE SLAW image

Categories Sandwich Pork Sauté Super Bowl Kid-Friendly Quick & Easy Lunch Healthy

Yield 4 servings

Number Of Ingredients 14

Ingredients

Pork Wraps:
1 med onion, chopped 1 garlic clove, minced
1 T olive oil 2 T cider vinegar
1/4 cup ketchup 2 T ketchup-style chili sauce
2 tsp Worchestershire 1/2 tsp Tabasco
3/4 cup water 8 to 9 inch tortillas or lavash or pitas
One 12 oz. Pork tenderloin, halved crosswise
Lemon Cole Slaw:
2 T. low-fat sour cream 2 T low-fat mayonnaise
1/2 tsp. finely grated lemon zest 1 tsp. sugar
3 T. water 4 tsp. lemon juice
1 lb. Cabbage, thinly sliced (4 cups) 2 carrots, julienned
1 bunch green onion, thinly sliced diagonally (1 cup)
optional: 1/2 cut chopped fresh flat leaf parsley

Steps:

Pork: Cook onion & garlic in oil in a 4 qt heavy pot over medium heat, stirring until golden, about 8 mins. Stir in remaining ingredients except cole slaw & tortillas. Simmer, covered, turning occasionally, until tender, about 45 minutes. Transfer pork to cutting board. (Opt: Puree cooking liquid in blender until smooth & return to pot. Too messy for me - never tried it.) When cool, shred pork lengthwise. Return to sauce. Salt & pepper to taste. Simmer until pork is heated through. (Side Note: I've never tried to make this in the crock pot, but it would probably be a good candidate. You might want to make sure there is enough liquid to keep it cooking all day.) Cole Slaw: Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and parsley. Toss well. Chill, covered, one hour. (Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.) Per serving: For wrap: about 339 calories, 8 gr fat. For coleslaw: 61 cals, 2 gr fat.

LEMON COLE SLAW

LEMON COLE SLAW image

Categories Salad Vegetable No-Cook Fourth of July Kid-Friendly Low Cal Dinner Healthy

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 T. low-fat sour cream 2 T low-fat mayonnaise
1/2 tsp. finely grated lemon zest 1 tsp. sugar
3 T. water 4 tsp. lemon juice
1 lb. Cabbage, thinly sliced (4 cups) 2 carrots, julienned
1 bunch green onion, thinly sliced diagonally (1 cup)
optional: 1/2 cut chopped fresh flat leaf parsley

Steps:

Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and parsley. Toss well. Chill, covered, one hour. (Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.)

Tips:

Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. If you're using green cabbage, be sure to finely shred it so that it's easy to eat.
Use a sharp knife or mandoline to shred the cabbage. This will help to create thin, even slices that will hold the dressing well.
Don't overdress the coleslaw. You want the cabbage to be coated in dressing, but you don't want it to be soggy. A good rule of thumb is to use about 1/4 cup of dressing for every head of cabbage.
Let the coleslaw chill for at least 30 minutes before serving. This will allow the flavors to meld and the cabbage to soften slightly.
Serve coleslaw as a side dish or on top of grilled burgers, chicken, or fish. It's also a great addition to tacos or burritos.

Conclusion:

Lemon coleslaw is a refreshing and flavorful side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple and delicious side dish, give lemon coleslaw a try. You won't be disappointed!

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