Best Quick Coleslaw Recipes

QUICK FREEZER COLESLAW

Steps:

• In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

QUICK CRANBERRY COLESLAW

Steps:

• In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
• Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
• Pour dressing over cabbage mixture and toss well to coat.
• Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.

QUICK COLESLAW

Steps:

• In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

PINEAPPLE COLESLAW - QUICK AND EASY

Steps:

• Mix marshmallows, mayonnaise, pineapple, salt, and pepper together in a bowl; fold in coleslaw mix. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

QUICK COLESLAW

Steps:

• In a medium bowl, combine coleslaw mix, mayonnaise, vinegar, and celery seed. Season with salt and pepper, and toss to combine.

SOUTHERN STYLE QUICK COLESLAW

Steps:

• 1. Peel outer leaves from cabbage and cut into fourths. Remove core and cut into smaller pieces.
• 2. Place about 1/3 to 1/2 of the cut pieces into a Ninja, Vitamix, or a blender and add water to cover. Pulse a few times until cabbage is shredded.
• 3. Pour into a large strainer to drain off water. Repeat with remaining cabbage. Once all of the cabbage has been shredded and placed in the strainer, press out excess liquid using the back side of a spoon.
• 4. While the drained cabbage is still in the strainer, sprinkle with salt. Mix in vinegar and sugar. Let stand for about 10 to 15 minutes.
• 5. Using the back side of a spoon, press out any additional liquid. Once cabbage is fairly dry, transfer into a large bowl. Spoon in mayonnaise, as much or as little as you desire and mix well. Sprinkle with pepper (if desired), cover and refrigerate for at least one hour. Serve as a side or on hot dogs, hamburgers or pork barbecue sandwiches. Enjoy!

QUICK AND EASY ASIAN COLESLAW

Steps:

• 1. Put the coleslaw and scallions in a bowl.
• 2. Add the dressing ingredients to the bowl.
• 3. Add the chopped cilantro and stir until the salad is well mixed.
• 4. Add salt to taste. Serve immediately.

QUICK COLESLAW

Steps:

• Mix first 5 ingredients in a small bowl.
• Add to cabbage and carrots.
• Done!
• Refrigerate until ready to use.
• This recipe can be increased proportionately for more servings.

QUICK MIX COLESLAW

Steps:

• 1. Take 3 green onions, and cut very fine. In a small bowl mix Hidden Valley Ranch Coleslaw Dressing and mayonnaise together. Add salt, pepper, and green onions. Mix well.
• 2. Open the bag of coleslaw, and put into a large mixing bowl. Pour the dressing mixture over the top of the coleslaw. Mix well and place into a serving bowl.
• 3. Chill for several hours before serving. Even great if made the day before. Does not get watery.

QUICK ORIENTAL COLESLAW

Steps:

• To make dressing, combine vinegar, oil, salt, pepper and ramon noodle spice packet and stir well.
• In a separate bowl, combine cabbage, crunched up ramon noodles (dry), almonds, sesame seeds and onions.
• Toss with dressing.
• Refridgerate for at least one hour.

QUICK COLESLAW RECIPE

Steps:

• Toss coleslaw blend with onions, red peppers and black pepper in large bowl.
• Add dressing; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• Place coleslaw mix or broccoli slaw mix in large bowl.
• In a separate bowl mix the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts.
• stir until well blended.
• Taste and season with salt and pepper to taste.
• Add to the slaw mixture and toss gently to mix.
• Refrigerate for a few hours, stir occasssionally to allow flavors to blend.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

QUICK FREEZER COLESLAW

Steps:

• In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil and boil for 1 minute. Cool. Drain vegetables and add to vinegar mixture; stir gently. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

QUICK LOW CARB CABBAGE COLESLAW

Steps:

• Mix cider vinegar with stevia (or other low carb sweetener) packets.
• Whisk in mayonnaise and celery seed until smooth dressing forms.
• Pour dressing over shredded cabbage. Toss to coat cabbage with dressing.

QUICK CREAMY COLESLAW

Steps:

• In a large bowl, combine the cabbage, celery and onions. In a small bowl, combine the remaining ingredients until smooth. Pour over cabbage mixture; toss to coat. Serve immediately or refrigerate for several hours.