Best Coleslaw With Grapes And Spinach Recipes

RED COLESLAW WITH GRAPES

Red Coleslaw With Grapes image

Provided by Food Network Kitchen

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons sugar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 small or 1/2 large head red cabbage, finely shredded
1/3 cup chopped fresh parsley
6 scallions, chopped
2 cups seedless red grapes, chopped

Steps:

Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

CREAMY COLESLAW WITH GRAPES AND WALNUTS

Creamy Coleslaw With Grapes and Walnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 13

Ingredients

3/4 cup walnut pieces
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2/3 cup sour cream
1 small or 1/2 large head green cabbage, finely shredded
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh tarragon
8 scallions, chopped
2 cups seedless green grapes, chopped

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Nutrition Facts : Calories 286 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 185 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 6 grams, Sugar 16 grams

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.

SPINACH COLESLAW

Spinach Coleslaw image

This is a simple recipe that's clean and refreshing. Sliced spinach is added for color, so it makes quite a statement. Allow coleslaw to sit for 30 minutes so as to let the flavors to marry. CuisineAtHome.com

Provided by Manami

Categories Spinach

Time 10m

Yield 10 cups

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/4 cup sugar
1 1/2 teaspoons dry mustard
1 teaspoon kosher salt
1/2 teaspoon cayenne
1 lb coleslaw mix
10 ounces shredded red cabbage
6 ounces fresh spinach, thinly sliced