Best Coleslaw Add Ons Recipes

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30 WAYS TO USE COLESLAW MIX



30 Ways to Use Coleslaw Mix image

Thanks to this list of recipes with coleslaw mix, you'll never have to worry about that pesky bag going bad again. Instead, you might need to buy extra!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Macaroni Coleslaw Salad
Barbecue Chicken Tostadas
Quick Cabbage Soup
Fish Taco Slaw
Egg Roll in a Bowl
Pineapple Coleslaw
Healthy Chicken Cobb Salad
Thai Peanut Chicken Crunch Slaw Salad
Ramen Noodle Asian Salad
Potsticker Noodle Bowls
Peanut Chicken Wraps
Cilantro Lime Taco Slaw
BBQ Turkey Sloppy Joes
Sesame Chicken Salad
Simple Asian Slaw
Chinese Chicken Coleslaw Stir Fry
Tuna Pita Pockets
Blue Cheese Coleslaw
Baked Spring Roll
Italian Sausage and Bean Soup
Easy Thai Noodles
Cabbage Pancakes (Okonomiyaki)
Easy Mango Cabbage Coleslaw
Sweet JalapeƱo Coleslaw
Mandarin Orange Coleslaw
Fried Catfish Po-Boy
Cabbage Roll Casserole
Healthy No Mayo Coleslaw
Chicken Potstickers
Mediterranean Coleslaw

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

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