Best Veggie Slaw Recipes

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

Steps:

• Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW

Steps:

• Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
• Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
• Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
• Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
• Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
• Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
• Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
• Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW

Steps:

• For the burgers: Cook the corn according to the package directions; set aside.
• Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
• Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
• Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
• For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
• To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

SRIRACHA VEGGIE SLAW

Steps:

• In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado.

FRUIT AND VEGGIE SLAW WITH SPICY VINAIGRETTE

Steps:

• Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate.

ANY-VEGGIE SLAW

Steps:

• Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
• Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
• Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

CHUNKY VEGGIE SLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.

VEGETARIAN REUBENS WITH VEGGIE "PASTRAMI" SLAW

Steps:

• Make the slaw: Combine all the ingredients in a large bowl. Mix well until evenly combined, then let sit for at least 10 minutes. (The slaw can be made up to 3 days in advance and kept in an air-tight container in the refrigerator; stir well before using).
• Make the dressing: Whisk together all the ingredients in a small bowl. Set aside until ready to assemble the sandwiches. (The dressing can be made in advance and will keep covered in the fridge for up to 1 week.)
• Assemble the sandwiches: Heat 1 tablespoon of the olive oil or butter in a heavy-bottomed skillet or a griddle over medium heat. Add a heaping cup of the slaw and the sauerkraut to the skillet and cook, stirring occasionally, just until heated through, 1 to 2 minutes. (You will extra slaw left over.)
• Meanwhile, spread the dressing on the bread, reserving some for dipping. Once the slaw and sauerkraut are hot, divide between the bottom slices of bread. Top each with 4 overlapping slices of Swiss then close the sandwiches.
• Use a paper towel to wipe the skillet clean, then add another tablespoon of butter or olive oil to the skillet and heat over medium heat until the butter melts or the oil is hot. Working with 1 at a time, place a sandwich in the center. Top with a pan lid or smaller heavy skillet to press the sandwich down. Reduce the heat to low and let cook 2 minutes then flip and cook the other side until both sides of the bread are toasted and the cheese has melted. Repeat with the second sandwich.
• Cut the sandwiches in half and serve hot with additional dressing on the side, for dipping. Serve with a pickle spear and potato chips or your favorite side.

BROCCOLI SLAW VEGGIE STIR-FRY

Steps:

• 1. Butter & oil bottom wok or skillet, saute onions and mushrooms. Grate ginger and garlic and cook few minutes.
• 2. Stir in rest of sauce ingredients and continue to cook on med-high for five minutes. Meantime prepare rice.
• 3. When sauce cook down add slaw and beansprouts turn to low to keep warm. Another pan add more butter and fry egg, set aside. Toast cooked rice in egg pan for few minutes. Combine and mix rice with slaw mix, add and mix in fried egg. Serve with more chopped onion and toasted pine nuts or sunflower seeds.

OVERNIGHT VEGGIE SLAW WITH SWEET-TART VINAIGRETTE

Steps:

• Make vinaigrette: in small saucepan on stove, combine vinegar, oil and sugar. Bring to boil and simmer 3 minutes. Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy).
• Drain all canned vegetables; add to slaw.
• Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
• If desired, slice a fresh avocado and place on top.

CRUNCHY FRUIT & VEGGIE SLAW

Steps:

• Cut apples julienne style and sprinkle with lemon juice to keep from turning brown. Using food processor lg. grate blade,grate zucchini & carrots. Cut scallions from top of white part to middle green part. Slice celery very thin. Toss all of the above.Make mayonnaise mixture , add vinegar and italian seasoning. Toss all. Serve chilled

CONFETTI VEGGIE SLAW - RAINFOREST CAFE RECIPE - (4.2/5)

Steps:

• Combine all vegetables in a large bowl. In a small bowl, mix vinegar, sugar, oil, salt and pepper; pour over vegetables. Cover and marinate in the refrigerator.

ULTIMATE VEGGIE BURGER WITH PICKLED CARROT SLAW

Steps:

• In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms, season and fry until everything is soft, about 5 mins. Put the sweet potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft. Mash the sweet potatoes, then add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.
• Add the quinoa, beetroot, egg, coriander, lime zest, flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with flour and chill for 30 mins to firm up.
• Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.
• Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the buns.
• Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.

VEGGIE BACON SLAW

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat. Refrigerate, covered, at least 2 hours before serving.

ZA'ATAR FLATBREAD WITH LEBANESE VEGGIE SLAW AND GOAT CHEESE

Steps:

• For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
• For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
• Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
• In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread.
• To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed.

INSTANT POT LENTIL-VEGGIE BURGERS WITH SLAW

Steps:

• Add 1 3/4 cups water to a 6- or 8-quart Instant Pot®, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
• Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
• Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
• Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
• Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
• Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.

VEGGIE SLAW

Steps:

• Combine the cabbage, red pepper, scallions, jalapeno pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to meld. Fill a medium bowl with ice cubes and water. Fill a medium saucepan two-thirds with water; place over high heat and bring to a boil. Add the sugar snaps and corn; cook (blanch) for 1 minute, then drain the vegetables in a colander and transfer them to the ice-water bath to stop them from cooking. Discard the ice cubes; drain the vegetables and blot them dry on paper towels. Transfer to a resealable plastic food storage bag, seal and refrigerate until ready to use. Add the sugar snaps and corn to the cabbage mixture and toss just before serving. Makes 8 to 10 servings. NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a heatproof bowl to cool completely. NUTRITION Per serving (based on 10): 153 calories, 3 g protein, 13 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 132 mg sodium, 3 g dietary fiber, 6 g sugar From: The Washington Post