Best Crunchy Cool Coleslaw Recipes

CRUNCHY COOL COLESLAW

Crunchy Cool Coleslaw image

This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it's a pretty close match! -Elaine Hoffmann, Santa Ana, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 packages (16 ounces each) coleslaw mix
2 medium Honeycrisp apples, julienned
1 large carrot, shredded
3/4 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup cider vinegar
1/3 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup coarsely chopped dry-roasted peanuts or cashews

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

COOL AND CRUNCHY COLESLAW

Cool and Crunchy Coleslaw image

I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.

Provided by StevenHB

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 head green cabbage, about two pounds
1 large green pepper, stemmed and seeded
2 medium yellow onions
1 carrot, peeled
1 cup sugar
1 cup white vinegar
1/4 cup vegetable oil
1 tablespoon salt
1 teaspoon dry mustard

Steps:

Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
Grate the carrot into the bowl with the cabbage mixture.
Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
Pour vinegar mixture over cabbage mixture. Toss well.
Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.

Nutrition Facts : Calories 140.8, Fat 4.7, SaturatedFat 0.6, Sodium 600.8, Carbohydrate 24.1, Fiber 2.6, Sugar 20.5, Protein 1.4

BEST COOL AND CRUNCHY COLESLAW

Best Cool and Crunchy Coleslaw image

Its fresh and crispy

Provided by Colongo Colongo

Categories Other Salads

Time 1h25m

Number Of Ingredients 2

Ingredients

2 lbs. cabbage finely sliced, 1 large bell pepper,stemmed and seeded and finely sliced, 1 large or two medium spanish onions ( 1/2 lb. total weight thinly sliced , 1 carrot, peeled and grated, 1 cup sugar, 1 cup distilled vinegar.
3/4 cup vegetable oil, 1tablespoon salt, 1 teaspoon dry mustard

Steps:

1. in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
2. In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving