Best 3 Vegetable Coleslaw Recipes

**Vegetable 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, mayonnaise, and other ingredients. While traditional coleslaw recipes typically include only a few vegetables, this recipe for Vegetable Coleslaw takes things to the next level by adding a variety of colorful and nutritious vegetables, including carrots, bell peppers, broccoli, and radishes. The result is a delicious and healthy salad that is sure to please everyone at your table. This recipe is also incredibly versatile. You can easily customize it to your own taste by adding or omitting ingredients. For example, if you don't like mayonnaise, you can use a different dressing, such as a vinaigrette or a yogurt-based dressing. You can also add other vegetables to the salad, such as snap peas, edamame, or jicama. No matter how you choose to make it, this Vegetable Coleslaw is sure to be a hit at your next gathering.

Let's cook with our recipes!

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.

VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN

Vegetable Coleslaw (Barefoot Contessa) Ina Garten image

I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.

Provided by BarbryT

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb white cabbage (1/2 small head)
3/4 lb red cabbage (1/2 small head)
5 carrots
2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
1/2-1 teaspoon celery salt, to taste
2 teaspoons celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.

VEGETABLE COLESLAW

Vegetable Coleslaw image

This coleslaw has a dressingseasoned with mustard and Champagnevinegar.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 cups good-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon coarse mustard
2 tablespoons good-quality champagne vinegar or white-wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound white cabbage with green leaves (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 medium carrots, peeled and cut into 2-inch lengths

Steps:

Fit a food processor with largest slicing blade. Cut the cabbages into wedges to fit sideways into processor feed tube. Pulse to slice. Transfer cabbage to a large bowl. Change blade to largest grating blade. Fit carrots in feed tube so the long side is layingflat against blade; pulse to shred. Transfer carrots to bowl with cabbage.
In a medium bowl, whisk to combine mayonnaise, mustards, vinegar, salt, and pepper. Pour enough dressing over vegetables to moisten; stir to combine. Serve cold or at room temperature.

Tips:

To save time, use a food processor fitted with the shredding attachment to shred the cabbage and carrots.
If you don't have a food processor, you can use a sharp knife to shred the cabbage and carrots. Just be sure to slice them as thinly as possible.
For a more flavorful coleslaw, use a combination of mayonnaise and Greek yogurt instead of just mayonnaise.
Add some chopped fresh herbs, such as parsley, dill, or cilantro, to the coleslaw for a pop of flavor.
For a crunchy coleslaw, add some chopped nuts or seeds, such as almonds, walnuts, or sunflower seeds.
If you're making the coleslaw ahead of time, be sure to drain off any excess liquid before serving.

Conclusion:

This vegetable coleslaw is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. So next time you're looking for a healthy and refreshing side dish, give this vegetable coleslaw a try. You won't be disappointed!