Best 3 Vegetable Coleslaw Barefoot Contessa Ina Garten Recipes

Discover the vibrant and refreshing Vegetable Coleslaw, a Barefoot Contessa masterpiece by Ina Garten. This classic coleslaw recipe is a delightful blend of crisp vegetables, tangy dressing, and a touch of sweetness. The crunchy cabbage, carrots, radishes, and celery are tossed in a zesty dressing made with mayonnaise, cider vinegar, sugar, and celery seeds. With three variations—one featuring a creamy dressing, another with a tangy vinaigrette, and a third with a sweet-and-sour dressing—this versatile recipe offers something for every palate. Whether you're preparing a summer picnic, a backyard barbecue, or a simple weeknight meal, Vegetable Coleslaw is a perfect side dish that adds color, texture, and flavor to any occasion.

**Creamy Dressing:**
This classic coleslaw dressing is rich, creamy, and perfectly balanced. Mayonnaise, Dijon mustard, and a hint of sugar create a luscious coating for the vegetables.

**Tangy Vinaigrette:**
For a lighter and more tangy twist, opt for the vinaigrette dressing. Apple cider vinegar, Dijon mustard, and a touch of honey combine to create a bright and flavorful dressing that complements the crisp vegetables.

**Sweet-and-Sour Dressing:**
If you prefer a sweeter coleslaw, try the sweet-and-sour dressing. Rice vinegar, sugar, and soy sauce are blended together to create a harmonious dressing that adds a touch of Asian flair to the dish.

No matter which dressing you choose, Vegetable Coleslaw is sure to be a crowd-pleaser. Its vibrant colors and refreshing flavors make it a perfect addition to any menu.

Check out the recipes below so you can choose the best recipe for yourself!

ROOT VEGETABLE GRATIN

Root Vegetable Gratin image

Provided by Ina Garten

Categories side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

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.

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )

Barefoot Contessa's Vegetable Tian ( Ina Garten ) image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Provided by Laci1093

Categories Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
2 ounces gruyere cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil.
In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
Serve warm.

Tips:

Use a variety of vegetables. This will give your coleslaw more flavor and texture. Some good options include cabbage, carrots, red onion, and celery.
Shred the vegetables finely. This will help them absorb the dressing better.
Use a light dressing. A heavy dressing will overwhelm the vegetables. A good option is a vinaigrette made with olive oil, vinegar, and Dijon mustard.
Season the coleslaw to taste. Add salt, pepper, and sugar until it reaches your desired flavor.
Chill the coleslaw before serving. This will help the flavors to meld together.
Serve the coleslaw as a side dish or on top of grilled chicken or fish.

Conclusion:

Vegetable coleslaw is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a light and refreshing dish, give vegetable coleslaw a try.