Best Crunchy Fruit Veggie Slaw Recipes

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

VEGETABLE SLAW

Steps:

• In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

CRUNCHY FRUIT & VEGGIE SLAW

Steps:

• Cut apples julienne style and sprinkle with lemon juice to keep from turning brown. Using food processor lg. grate blade,grate zucchini & carrots. Cut scallions from top of white part to middle green part. Slice celery very thin. Toss all of the above.Make mayonnaise mixture , add vinegar and italian seasoning. Toss all. Serve chilled

FRUIT AND VEGGIE SLAW WITH SPICY VINAIGRETTE

Steps:

• Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

ANY-VEGGIE SLAW

Steps:

• Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
• Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
• Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.