Best Lemon Confetti Coleslaw Recipes

LEMON COLE SLAW

Lemon Cole Slaw image

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Provided by SilentCricket

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

6 cups finely shredded cabbage
2 medium carrots, finely shredded
1 small onion, finely chopped
1 small green pepper, finely chopped
3/4 cup oil
1/3 cup vinegar
1/3 cup water
1 cup sugar
1/4 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon celery seed
1 (3 ounce) package lemon Jell-O gelatin

Steps:

Combine all vegetables and toss with oil.
Set aside.
Combine remaining ingredients, except jello and bring to a boil.
Remove from heat.
Add lemon jello and stir to dissolve.
Cool to lukewarm.
Pour over slaw and toss well.
Cover and chill overnight or at least 6 hours.
This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6

COLORFUL CONFETTI SLAW

Colorful Confetti Slaw image

Provided by Food Network

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 medium head green cabbage, chopped
1 carrot, grated
1/3 green bell pepper, diced
1/3 red bell pepper, diced
1/3 yellow bell pepper, diced
1 onion, diced
1 cup mayonnaise or more if needed
3 to 4 teaspoons prepared yellow mustard
3 to 4 teaspoons horseradish
1 tablespoon fresh lemon juice
Salt and pepper

Steps:

Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.

CONFETTI COLESLAW

Confetti Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

LINDA'S FANTABULOUSLY EASY CREAMY LOW CARB CONFETTI COLE SLAW

Linda's Fantabulously Easy Creamy Low Carb Confetti Cole Slaw image

Cole Slaw is pretty good eating with a slab of ribs or at a picnic with burgers. This cole slaw is creamy and very easy to make with the fine shredder disk on your cuisinart. You can shred by hand too, but we like the fine shredder and the fine grater on the Cuisi.

Provided by Secret Agent

Categories Vegetable

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

4 cups shredded raw green cabbage
1 cup shredded raw red cabbage
1 grated raw carrot
2 1/2 cups mayonnaise (Please don't use salad dressing)
6 tablespoons cider vinegar (to taste, but it should be tangy)
6 (1 g) packets Splenda sugar substitute

Steps:

Toss the Fixings together, mix the dressing, and toss together.
Refrigerate overnight, but stir frequently to get that creaminess. Trust me on this, the stirring is how you make it creamy!
I will use more Splenda sometimes and also use white wine vinegar once in a while. Make this your own.

Nutrition Facts : Calories 305.9, Fat 24.6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 536.6, Carbohydrate 21.7, Fiber 1.3, Sugar 7.2, Protein 1.3

LEMON COLESLAW

Lemon Coleslaw image

Categories Citrus Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Mayonnaise Carrot Summer Cabbage Sour Cream Parsley Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley

Steps:

Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.