Best 7 Light Tangy Cole Slaw Recipes
**Cole Slaw: A Refreshing and Tangy Side Dish**
Cole slaw is a classic summer side dish that is both refreshing and tangy. It is made with shredded cabbage, carrots, and mayonnaise, and is often served with barbecue or fried chicken. There are many different variations of cole slaw, but the basic ingredients remain the same. Some recipes add other vegetables, such as celery or bell pepper, while others use different types of dressing, such as vinegar-based or yogurt-based dressings. No matter how it is made, cole slaw is a delicious and easy-to-make dish that is perfect for any summer gathering.
This article offers three delicious cole slaw recipes that are sure to please everyone at your next party or potluck. The first recipe is for a classic coleslaw with a mayonnaise-based dressing. The second recipe is for a tangy coleslaw with a vinegar-based dressing. The third recipe is for a light and refreshing coleslaw with a yogurt-based dressing. All three recipes are easy to make and can be tailored to your own taste preferences.
LIGHT AND TANGY COLESLAW
Steps:
- Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.
- In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, sugar, Dijon, honey, celery salt, sea salt, and freshly cracked pepper, to taste. Whisk until well combined.
- Pour the dressing over the salad and toss until evenly coated. Serve.
TANGY COLESLAW
If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
TANGY COLESLAW WITH VINEGAR DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 172 mg, Sugar 30 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
LOWER-FAT COLESLAW
I've been trying to create a coleslaw dressing with the lowest possible fat intake. This is as low as I could go without taking away the flavor. It's a family favorite and we use it with all kinds of meals, in wraps, in sandwiches, with burgers, and as a side during BBQs.
Provided by Mandy
Categories Salad Coleslaw Recipes With Mayo
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
- Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 12.2 g, Cholesterol 0.3 mg, Fat 0.5 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 362 mg, Sugar 6.8 g
TANGY COLESLAW
Steps:
- Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
- Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
Tips:
- Choose the right cabbage: Use a firm, fresh head of green or red cabbage for the best texture and flavor.
- Shred the cabbage thinly: This will help the slaw absorb the dressing and make it easier to eat.
- Rinse the cabbage after shredding: This will remove any excess starch and help prevent the slaw from getting too watery.
- Use a light, tangy dressing: A simple vinaigrette or mayonnaise-based dressing is best. Avoid using heavy or creamy dressings, which can weigh down the slaw.
- Add some sweetness: A little bit of sugar or honey can help balance out the acidity of the dressing.
- Add some crunch: Chopped celery, carrots, or red onion can add some extra texture and flavor to the slaw.
- Chill the slaw before serving: This will help the flavors meld together and make the slaw more refreshing.
Conclusion:
Light and tangy coleslaw is a refreshing and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious side dish, give this light and tangy coleslaw a try.
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