Best 2 Sweet And Tangy Coleslaw Recipes

**Sweet and Tangy Coleslaw: A Refreshing and Versatile Side Dish**

Coleslaw is a classic side dish that is often served at picnics, potlucks, and barbecues. It is a refreshing and crunchy salad made with shredded cabbage, carrots, and a tangy dressing. This article presents a collection of sweet and tangy coleslaw recipes that offer a variety of flavors and textures to complement any meal. From classic coleslaw to Asian-inspired variations, these recipes are sure to satisfy your taste buds.

**Classic Sweet and Tangy Coleslaw:**

This traditional coleslaw recipe features a creamy and tangy dressing made with mayonnaise, vinegar, sugar, and spices. The shredded cabbage and carrots provide a crunchy texture, while the dressing adds a sweet and tangy flavor.

**Asian-Inspired Sweet and Tangy Coleslaw:**

This recipe takes a twist on the classic coleslaw by incorporating Asian flavors. The dressing is made with rice vinegar, soy sauce, sesame oil, and ginger, giving it a unique and savory taste. The coleslaw also includes shredded red cabbage and bean sprouts for added texture and flavor.

**Healthy Sweet and Tangy Coleslaw:**

For those looking for a lighter option, this healthy coleslaw recipe uses Greek yogurt instead of mayonnaise in the dressing. The dressing is also sweetened with honey instead of sugar, making it a healthier choice without compromising on taste.

**Creamy Sweet and Tangy Coleslaw:**

This creamy coleslaw recipe features a rich and creamy dressing made with sour cream, mayonnaise, and Dijon mustard. The dressing is complemented by shredded cabbage, carrots, and celery, creating a creamy and flavorful salad.

**No-Mayo Sweet and Tangy Coleslaw:**

This recipe is perfect for those who prefer a mayonnaise-free coleslaw. The dressing is made with a combination of vinegar, honey, olive oil, and spices, resulting in a tangy and flavorful dressing that pairs well with the shredded cabbage and carrots.

Here are our top 2 tried and tested recipes!

SWEET AND TANGY COLESLAW

Sweet and Tangy Coleslaw image

Provided by Food Network

Categories side-dish

Time 8h15m

Yield generous 2 quarts, about 8 servings

Number Of Ingredients 20

Ingredients

1 1/3 cups sugar
1 cup white vinegar
2 1/2 pounds cabbage, shredded
2 cups finely chopped celery
3 medium carrots, shredded
1 green bell pepper, finely chopped
2/3 cup finely chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
Salt
Freshly ground black pepper
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE

SWEET AND TANGY COLESLAW WITH FENNEL AND ORANGE image

Categories Salad Vegetable Side Spring

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup apple cider vinegar, plus extra for seasoning
2 tablespoons vegetable oil
3 tablespoons juice plus 1 teaspoon grated zest from 1 orange
1/4 teaspoon pepper
1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
Table salt
1/4 cup sugar, plus extra for seasoning
1/2 small fennel bulb, cored and thinly sliced (about 1/2 cup) plus 1 tablespoon minced fennel fronds
1/4 cup golden raisins

Steps:

1. Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes. 2. While mixture chills, toss cabbage with 1 teaspoon salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer. 3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help them absorb the dressing better and make the coleslaw more crisp and refreshing.
If you don't have a mandoline, you can use a food processor fitted with the shredding blade. Just be careful not to over-process the vegetables, or they will become mushy.
To make the dressing, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth. You can also add other ingredients to the dressing, such as Dijon mustard, celery seeds, or caraway seeds.
Once the dressing is made, pour it over the cabbage and carrots and toss to coat. You can also add other ingredients to the coleslaw, such as chopped onion, bell pepper, or pineapple.
Cover the coleslaw and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld and the coleslaw to become more crisp.

Conclusion:

Sweet and tangy coleslaw is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, tangy, or somewhere in between, this coleslaw is sure to please everyone at your table.