Best Pink Coleslaw Recipes

RICK'S KEY WEST PINK COLESLAW DRESSING

Rick's Key West Pink Coleslaw Dressing image

This recipe was inspired from the time that I lived in Key West while I was in the Air Force; will make enough for a bag of pre-shredded tri-colored coleslaw.

Provided by Rick Willoughby

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 ¼ cups creamy salad dressing (such as Miracle Whip®)
⅓ cup white sugar
2 tablespoons vinegar
2 tablespoons Catalina salad dressing
½ teaspoon seasoned salt
¼ teaspoon prepared yellow mustard
¼ teaspoon celery salt
¼ teaspoon ground black pepper

Steps:

Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 19.3 g, Cholesterol 16.7 mg, Fat 15.2 g, SaturatedFat 1.9 g, Sodium 610.8 mg, Sugar 18.9 g

PINK COLESLAW

Pink Coleslaw image

Provided by Laura Cunningham

Categories side dish

Time 7h

Yield Six to eight servings

Number Of Ingredients 4

Ingredients

1 head red cabbage
2 tablespoons white-wine vinegar
1/2 cup mayonnaise
1 tablespoon caraway seeds

Steps:

Shred the red cabbage into a large bowl. Mix in the vinegar. Add mayonnaise to taste. Sprinkle with the caraway seeds. Mix well and refrigerate, covered, for 6 to 8 hours.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 112 milligrams, Sugar 4 grams

PINK COLESLAW

Pink Coleslaw image

Make and share this Pink Coleslaw recipe from Food.com.

Provided by wingette

Categories Onions

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 purple cabbage
1 red capsicum
1 beetroot
1 red onion
1/2 cup mayonnaise
salt and pepper
1 sprig purple basil

Steps:

slice the cabbage, capsicum and onion as fine and neat as possible.
wash, peel and then grate the beetroot.
combine all the vegetables with the mayo being careful to make sure they are coated but do not over mix.
Sprinkle with salt and pepper to taste then garnish with a sprig of purple basil before presenting.

Nutrition Facts : Calories 102.7, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 138.7, Carbohydrate 14, Fiber 2.9, Sugar 6.7, Protein 2

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