Best Crunchy Summer Slaw Recipes

Perfectly Crunchy Slaw image

Provided by Giada De Laurentiis

Time 1h6m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 small red cabbage, shredded, about 2 cups
1/3 napa cabbage, shredded, about 2 cups
2 medium carrots, peeled and grated
1 fennel bulb, thinly sliced
1 Belgian endive spear, thinly sliced
1/2 cup dried cranberries
1/2 cup toasted pine nuts or pistachio nuts
1 1/2 cups plain yogurt
2 tablespoons sour cream
3 tablespoons maple syrup or honey
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped chives

Steps:

In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

Picnic Marinated Summer Slaw image

Provided by rosebud434

Time 2h25m

Yield 8

Number Of Ingredients 9

1 (10 ounce) package shredded cabbage
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 large tomato, peeled and chopped
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup white vinegar
salt and ground black pepper to taste

Steps:

Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g

The Best Creamy Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.