Best Creamy Summer Coleslaw Recipes

CREAMY SUMMER COLESLAW

Creamy Summer Coleslaw image

Not only healthy, but quick and easy. It's definitely a crowd-pleaser.

Provided by Francine Lizotte Club Foody

Categories Salad Coleslaw Recipes With Mayo

Time 2h15m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
2 tablespoons lemon juice
1 ½ tablespoons white vinegar
2 teaspoons sour cream
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 pound cabbage, cut into wedges
2 carrots
¼ small onion, chopped, or to taste

Steps:

Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 14.6 g, Cholesterol 6.4 mg, Fat 11.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 11.6 g

CREAMY SUMMER COLESLAW

Creamy Summer Coleslaw image

Slaw is one of my favorite BBQ and summertime "fixins" I make it at least 2 hour ahead of being served. My man enjoys it with his fried perch and tater tots. I enjoy it with anything, even with mashed potatoes heh my sis and I found out while growing up, anything with mashed potatoes makes it slide down easier ( that was...

Provided by gaynel mohler

Categories Other Side Dishes

Time 30m

Number Of Ingredients 10

Ingredients

1 small head of cabbage
1 medium cleaned carrot
3 green onions
1 small peeled apple ( cored )
1/2 to 3/4 c salad dressing, such as miracle whip
3 Tbsp red wine vinegar
1 tsp black pepper
2 tsp celery seed
2 to 3 pkts splenda, equal or sugar
1-2 Tbsp evaporated milk

Steps:

1. finely grate vegetables and apple in food processor. I prefer fine grate, makes it creamier
2. in a large mixing bowl place grated food, add rest of ingredients, mixing well
3. product will thin down some as it sits in fridge,
4. place in a covered container in fridge at least 2 hours before serving. This will keep nicely for a couple of days.
5. It is not totally necessary to add the evaporated milk, but my grandma always did, for the "creamy " part :)

SUMMER CREAMY COLESLAW

Summer Creamy Coleslaw image

With a nice crunchy texture and a creamy peppery taste, this side dish is perfect for a summer BBQ or picnic! It is an amazing coleslaw to serve with hot dogs, burgers, sandwiches or other favorites. Next time you're planning a summer party, don't forget this recipe...

Provided by Francine Lizotte @ClubFoody

Categories Other Salads

Number Of Ingredients 15

Ingredients

DRESSING
1/2 cup(s) mayonnaise
1/3 cup(s) granulated sugar
1/4 cup(s) milk
2 teaspoon(s) light sour cream
2 tablespoon(s) freshly squeezed lemon juice
1 1/2 tablespoon(s) white vinegar
1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
1/4 tablespoon(s) cayenne pepper, or more to taste
1 pinch(es) ground himalayan sea salt
COLESLAW
1/2 medium head green cabbage, core removed
1/4 medium head red cabbage, core removed
2 large carrots, peeled
1/4 cup(s) onions, finely chopped

Steps:

In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice.
In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well. Place in refrigerator and allow at least 2 hours before serving or preferably overnight.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bAjsN4Ts8Nc

CREAMY SUMMER COLESLAW

CREAMY SUMMER COLESLAW image

Categories Vegetable

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
2 teaspoons sour cream
1/2 teaspoon (or taste) freshly ground black pepper
1 pinch (or to taste) cayenne pepper
1 pound cabbage, cut into wedges
2 carrots

Steps:

Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
Shred cabbage, carrots, and onion in a food processor with grater attachment. Place vegetables in a large bowl and stir to combine.
Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.
Note: I use 2/3 green cabbage and 1/3 red cabbage.
Note: For more zip, substitute apple cider vinegar for white vinegar.