Best Creamy Tangy Coleslaw Recipes

CREAMY TANGY COLESLAW

Creamy Tangy Coleslaw image

"The horseradish in this dish really adds some zip," says Nancy Collins of Clearfield, Pennsylvania. "I always get rave reviews when I make this creamy slaw."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 cups shredded cabbage
2 tablespoons shredded carrot
1/4 cup mayonnaise
1 tablespoon sugar
1 teaspoon prepared horseradish

Steps:

In a small bowl, combine cabbage and carrot. In another small bowl, whisk the mayonnaise, sugar and horseradish. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 119 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 286mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.

CREAMY 'N' TANGY COLESLAW

Creamy 'n' Tangy Coleslaw image

Dawn Harvey in Danville, Pennsylvania uses packaged slaw mix to whip up this tangy side dish in a flash. "I love that it's so much lighter than traditional creamy slaws and just right for two," she says.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-3/4 cups coleslaw mix
1/4 cup chopped celery
1/4 cup finely chopped sweet onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon buttermilk
1 tablespoon fat-free sour cream
1-1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/8 teaspoon garlic powder
Dash salt
Dash hot pepper sauce

Steps:

In a small bowl, combine the coleslaw mix, celery and onion. In another bowl, whisk the remaining ingredients until blended. Pour over coleslaw and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

CREAMY TANGY COLESLAW

Creamy Tangy Coleslaw image

This is a classic coleslaw that is sure to please.

Provided by Jo Zimny @EmilyJo

Categories Other Salads

Number Of Ingredients 9

Ingredients

1 medium head green cabbage, shredded
1 large carrot, shredded
4 - green onions
1 cup(s) veganese
1/3 cup(s) xylitol (ground fine)
1/4 cup(s) cider vinegar
1/4 teaspoon(s) celery seed
1/4 teaspoon(s) ground black pepper
- sea salt to taste

Steps:

Shred the cabbage and carrots with your food processor. Put in a large bowl.
Slice up the green onions and add to the coleslaw/carrot mixture.
Combine the mayo, sugar, vinegar and celery seed, salt and pepper. Shake it up in a jar. Taste this to make sure it's seasoned properly.
Add it to the cabbage/carrot mixture until well moistened. Taste again...if it's too sweet add either more vinegar or may to make it a bit more tangy. Store in a container in the fridge until well chilled.
Enjoy!