Coleslaw recipes in one place (easier to find one you like)

[recipelover]

I summarized lots of coleslaw recipes. Again, feel free to add more in this one location. Here they are:

Oriental Coleslaw [posted by Kkae] Phase 1

Dressing:
1/4 cup olive oil
3 Tbsp Splenda
4 Tbsp vinegar
1 tsp chicken bouillon powder
2 Tbsp soy sauce
Blend well and pour over pre-shredded coleslaw mix (1 bag). Add 1/2 cup sliced almonds. I sometimes add celery and/or minced onion. You can also substitute sunflower kernels for the almonds.

Coleslaw [posted by Kkae] Phase 1

1/4 to 1/2 cup Splenda
1/4 cup lemon juice
1/4 cup white vinegar
1 tsp celery salt
1 tsp garlic salt
5 Tbsp olive oil
3 medium celery stalks, chopped
1 small head cabbage (i used a whole bag of the already shredded stuff)
1/2 green pepper, chopped
3 small green onions, chopped
1/4 cup slice radishes

Whisk together the splenda, lemon juice, vinegar, salts and olive oil. Toss with cabbage and veggies. It said to refrigerate overnight but we ate it right away. Keeps three days in the frig. It's awesome!

OVERNIGHT COLESLAW [posted by me, recipelover] Phase 1

1 medium head cabbage (2 1/2 lbs.), shredded
1 medium red or sweet white onion, chopped
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. sliced stuffed green olives (optional)
1/2 c. Heinz cider vinegar (or white wine vinegar)
1/2 c. canola oil
1/2 c. Splenda
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed

In a bowl, combine the cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Immediately pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Makes 12-16 servings.

COLESLAW [posted by Pickles] Phase 1

1 16 oz. pkg. slaw mix
2 T minced onion
3 packs aspartame sweetener (or Splenda)
1/2 tsp. salt
1/8 tsp. pepper
1/4 C cream (ff 1/2 and 1/2)
1/2 C mayo (light or regular)
1/4 C sour cream (light)
1 1/2 T white vinegar
2 1/2 T lemon juice

4.2 grams carb per serving'
110 calories
1. Combine the sugar, salt, pepper, cream, mayo, sour cream, vinegar, and lemon juice in a large bowl and beat until smooth.
2. Add the cabbage, carrots, and onion, and mix well.
3. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12. You may shred the cabbage to the size of rice if you want the texture to be like the real KFC coleslaw.

New Favorite Coleslaw [posted by Burdle] Phase 1

1 lb. bag of pre-shredded cole slaw (I always rinse it, even tho it is pre-washed)
6 tbs. white balsamic vinegar
6 tbs. regular mayo

In a small jar with lid, shake mayo and vinegar together until smooth
Pour over cabbage. Let marinate about 1 hour in the fridge, toss occasionally.

Note: I use extra mayo, even though a serving is 1 tbs. a day as most of it ends up on the bottom of the bowl and goes down the drain instead of in our stomachs, although I do have to stop my husband from spooning up the remaining dressing, it is so tasty. The white balsamic vinegar has a mild sweet taste to it, and I add no sweetener. I also use this dressing on broccoli slaw. The brand of white balsamic vinegar I use is Alessi, and I buy it at my local Dominick's (Safeway). I've also seen this brand at Whole Foods, but it is more expensive there.

Coleslaw [posted by flippermandme] Phase 1

1 head cabbage shredded
2T Vinegar or Lemon Juice
1/4 t. celery seed
salt & pepper to taste
1 packet splenda
1/4 C canola oil
1/4t mustard
2 T mayo
dash of paprika

***now mine has been sitting all night in the fridge and I just tasted it, mine isn't very tangy, but, I ran out of vinegar and so it was 3/4's white vinegar and 1/4 lemon juice. Also I used dry mustard...it doesn't specify whether dry or reg mustard. I think if you used reg you would get more tanginess*** its still a nice change and it will get eaten

Cole Slaw [posted by cheermomma] Phase 1

1/2-3/4 cup mayonnaise
2 ½-3 tablespoons apple cider vinegar
1 tablespoon Equal for recipes or 1 1/2packets Equal sugar substitute
6 cups thinly shredded green cabbage (420 grams)
1 teaspoon celery seed
1/4 teaspoon no-salt salt substitute or salt
1/2 teaspoon ground black pepper

NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving

I made this with 1/2 cup mayo and 1/4 cup milk. It turned out really well. Has a great taste.
Calculated for 1 cup servings
Recipe makes 12.5 cup servings

GRILLED SHRIMP WITH VIETNAMESE COLE SLAW [posted by Alinasmommy] Phase 1

4c packaged coleslaw
1/2c english cucumber, halved and thinly sliced
1/2c thinly sliced red bell pepper
1/4c finely chopped onion
3 tbsp chopped fresh mint
1 1/2 tbsp sugar (*use sugar substitute equivalent)
3 tbsp fresh lime juice
1 tbsp fish sauce
3/4 tsp crushed red pepper
1/4 tsp salt
1.5 pounds large shrimp, peeled and deveined

-Prepare grill or broiler
-combine first 10 ingredients in a bowl and toss well
-grill or broil shrimp that have been lightly sprayed with cooking spray
-serve shrimp with slaw

ASIAN SLAW [posted by Alinasmommy] Phase 2 (because of carrots)

1 head green cabbage shredded,
1 head red cabbage shredded
1 tbsp salt
1/4c soy sauce
1/2c rice wine vinegar
2 tbsp sesame oil
1/2 tsp chili paste
3 tbsp creamy peanut butter (natural kind with no sugar!)
1 tsp fresh ginger, grated
2 carrots, shredded (you could either skip these or add in thinly sliced peppers)
1c bean sprouts
4 scallions, julienned
S&P to taste
2 tbsp sesame seeds for garnish

-toss the cabbage together in a large colander and set in sink. Sprinkle cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so the slaw remains crunchy (**NOTE--I did not do this and it was fine)

-in a bowl whisk together the vinegar, soy sauce, oil, chili paste, peanut butter and ginger. Toss with cabbage and other veggies.
-season with salt and pepper
-garnish with sesame seeds if you want.
The above would also be good with grilled shrimp or grilled chicken

Coleslaw with a zip [posted by casaloma] Phase 1

1/2 C mayo (lf or ff if you choose)
1/2 C ranch dressing (Ken's Lite has 1g sugar)
3 T apple cider vinegar
2 T sugar (or 3 pkts. sweetener)
1 t salt

Combine with shredded cabbage. Refrigerate a few hours before serving to draw out the juices.

Asian Coleslaw [posted by Beverly] Phase 2 because of fruits

Preparation time : 10 minutes
Serves: 6

Ingredients

1 ½ cups shredded red cabbage
2 cups broccoli slaw [packaged]
2 cups coleslaw with carrot [packaged]
½ cup diced onions
1 green apple, diced
1 clove garlic, minced
½ cup seasoned rice vinegar
1 tablespoon toasted sesame oil

Preparation Instructions

1. Combine the cabbage, broccoli slaw, onions and apples in a large bowl.

2. In a small bowl whisk the garlic, vinegar and oil. Drizzle the dressing over the salad before serving. Makes 6 servings.

[Paris M]

Ooo coleslaw!

Here's my favorite ----

4 oz low-fat mayo
4 oz low-fat sour cream
1 tbsp apple cidar vinegar
1 tsp Dijon mustard
1 tsp salt
1/2 tsp celery seed
2 Splenda packets or 4 tsp sugar

Mix together and toss in a bag of shredded coleslaw mix or 1/2 head cabbage that's been shredded.

[Gabby]

Let's not forget this one. I tried it and it is delicious. I think it was posted by Katie08:

Here is a recipe I tried today and want to share.

Creamy Bacon Cole Slaw

Dressing:
1/2 cup mayonaise
1 1/2 tblsp Splenda
2 tsp white vinegar
1/4 tsp celery seed

Slaw:
one 16 oz bag of prepared cole slaw mix
1/4 cup chopped pecans or walnuts
4 slices turkey bacon crispy cooked and crumbled

In a small bowl put all dressing ingredients and mix well. Pour into a large ziplock bag; add rest of ingredients, seal bag tight releasing air; and shake until well blended. Pour into a bowl. Chill and serve.
_________________

[rhales199]

AUTUMN SLAW with APPLES & BACON Hands-on time: 20 minutes
Time to table: 20 minutes Makes 7 cups
This is P2 because of the apples. From 'A Veggie Venture'

DRESSING
3 tablespoons apple cider vinegar
1/2 tablespoon red wine vinegar
1-1/2 tablespoons olive oil
1-1/2 tablespoons water
1 tablespoon honey (this is such a minimal amount I don't think it would do any harm. Could probably use Splenda or some other sweetener if desired instead.)
1 teaspoon kosher salt
Red pepper flakes to taste

SLAW
1 shallot, minced
2 tablespoons chopped chives
2 ribs celery, sliced thin on the diagonal
1 tart apple, quartered, cored, sliced
6 cups chopped cabbage (some red cabbage would add good color)
1/4 cup cooked bacon pieces (use turkey bacon)

DRESSING: Whisk together.

SLAW: Mix and toss with dressing.


NUTRITION ESTIMATE Per Half Cup: 32Cal; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 210mg Sodium; 7g Carb; 2g Fiber; 5g Sugar; 1g Protein; Weight Watchers 0 points (note: this is one of those funny recipes where small quantities of rich ingredients like bacon are split among many servings thus add up to only small calories and points)

TODAY'S VEGETABLE RECIPE INSPIRATION
A privately published cookbook of nothing but coleslaw and potato salad recipes, lent to me by my dear friend Linda. Thanks, Linda!



KITCHEN NOTES
The bacon gets soggy if left in the slaw so unless it's going to be consumed all at once, you might mix the bacon into just what will be eaten on the spot.