Best Hold The Cabbage Slaw Recipes

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EASY NAPA CABBAGE SLAW RECIPE



Easy Napa Cabbage Slaw Recipe image

Make this napa cabbage slaw recipe in just 15 minutes! This napa slaw is the perfect summer side for grilled or bbq meats, and I get asked for the recipe.

Provided by Emily Dingmann of myeverydaytable.com

Categories     Salad

Time 15m

Number Of Ingredients 11

1 medium head of napa cabbage, thinly sliced
4 oz. blue cheese crumbles
1/4 white onion, thinly sliced
1 clove garlic, minced
1/4 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. honey
1/2 tsp. celery seed
1/2 tsp. sea salt
pinch black pepper

Steps:

  • Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
  • Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
  • Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
  • Toss dressing with cabbage and chill for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 cup, Calories 134 calories, Sugar 1 g, Sodium 339.8 mg, Fat 11.4 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.2 g, Protein 4.7 g, Cholesterol 10.6 mg

SPECTACULAR OVERNIGHT SLAW



Spectacular Overnight Slaw image

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 12

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced pimiento-stuffed olives
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

CABBAGE SLAW



Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

SAVOY CABBAGE SLAW



Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories     Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

  • Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  • Transfer cabbage to a large bowl. Add carrots and red onion.
  • Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  • Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

LADY CAUSEY'S OVERNIGHT CABBAGE SLAW



Lady Causey's Overnight Cabbage Slaw image

Provided by Food Network

Time 8h8m

Number Of Ingredients 11

1 medium cabbage, shredded
1 small onion, grated
1 medium bell pepper, chopped
2 carrots, grated
3/4 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Combine cabbage, onion, green pepper, and carrots in a large bowl and sprinkle with sugar. Set aside. Combine remaining ingredients in a pot and boil 3 minutes. Pour over vegetables, stirring well. Chill overnight. Enjoy.

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

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