Best Cherry Cole Slaw Recipes

Cherry Cole Slaw image

Provided by peachez

Categories Cherries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen lime juice concentrate, thawed
1 jalapeno pepper, deseeded and minced
1/2 teaspoon lime zest (use the above fresh limes to get zest)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, to your taste
4 cups green cabbage, shredded
3 cups fresh sweet cherries, halved and pitted
2 cups fresh spinach leaves, torn remove stems if you wish
1 cup jicama, shredded
1/2 cup cilantro, chopped (decrease or omit if desired)
1/2 cup red onion, diced

Steps:

In a small saucepan, combine dressing ingredients, heat to a boil, stirring to mix, set dressing aside to cool.
In a large glass serving bowl, combine slaw mix, tossing to combine.
Pour cool dressing over slaw, tossing to coat.
Serve.

Nutrition Facts : Calories 115.7, Fat 4.8, SaturatedFat 0.7, Sodium 92.3, Carbohydrate 18.5, Fiber 4.2, Sugar 12.2, Protein 2.1

Cheryl's Cole Slaw image

Provided by Food Network

Categories side-dish

Time 10m

Yield 12 to 15 servings

Number Of Ingredients 10

2 large heads cabbage, chopped
1 large onion, chopped
1 green or red bell pepper, chopped
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery seed
1/4 cup apple cider vinegar
3 carrots, shredded
1 cup mayonnaise
3 to 4 tablespoons sugar

Steps:

In a large bowl, combine all ingredients, cover and refrigerate until ready to serve.

The Best Creamy Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.