Wonderful Cole Slaw Recipes

There is no better use for raw cabbage -for me- than in crunchy cole slaw recipes. Cole Slaw is a salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with a vinaigrette or with mayonnaise. It's an excellent way to add raw cabbage to your nutrition and therefore add more fiber. Find here my favorite cole slaw recipes.

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Cole Slaw has its name from the Dutch koolsla, literally "cabbage salad," from kool "cabbage" + sla "salad." (late 18th century)

Creamy Cole Slaw Recipe

Shred the cabbage and carrots using a grater.

Allow the sugar and vinegar mixture to cool. Then pour this mixture over the cabbage and carrot mixture.

Chop the peppers into small pieces. I slice them as thinly as I can. Then, I chop these slices. The peppers are for flavor, but they are also for color. The same is true for the carrots.

Mix the chopped peppers, the salt, and celery seeds into the cabbage mixture. Pour the whole thing into a bowl, cover, and allow to settle. I put mine in the refrigerator overnight to allow the flavors to blend. This is very important with many dishes. The longer you allow it to just sit, the more the flavors mix.

Cole Slaw Recipes with a Twist

1 Remove and discard any wilted or brown-edged leaves from the outside of the cabbage. Place the cutting board on a damp towel on a level work surface to keep the board from slipping. Using a large, sharp knife, carefully quarter the cabbage lengthwise. Place a flat side of the cabbage against the cutting board. Hold firmly. With the tip of the knife at the point of the core, cut the core away and discard (above).

2 To keep red cabbage from staining coleslaw blue, place the cabbage in a large colander (right). Rinse cabbage, before and after cutting into shreds, under cold running water until the water runs clear.

3 Keeping a flat side of the cabbage quarter to the cutting board (above), use the whole length of the knife blade to cut cabbage into long, lengthwise shreds. Cut the shreds as thinly as possible (about 1/8 of an inch or less).

Method: Rinse red cabbage; pat dry. In a large bowl combine cut green cabbage, red cabbage, carrot, and red sweet pepper.

For dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lime or lemon juice, dill weed, sugar, salt, and pepper.

Pour dressing over cabbage mixture. Toss to coat. (Mixture may appear dry at first, but will moisten as it chills.) Cover and chill 2 to 24 hours before serving. Makes 8 to 10 servings.

Cole Slaw Recipe with Apple and Mayonnaise

Hawaiian Cole Slaw Recipe

Shred the cabbage into a large bowl. Drain the orange sections and reserve the juice. Drain and measure the pineapple. Add salt and spices to the cabbage. Add orange juice and pepper and toss lightly. Add the drained fruit, tossing it all/ Stir in the mayonnaise. Chill well before serving. About 6 servings.

Salvadorian Cabbage

Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Place in refrigerator for at least 2 hours before serving.

Two-tone Cole Slaw Recipe in a Cabbage Bowl

1 large head (about 1 3/4 lb.) savoy or green cabbage, with large outer leaves attached (if available)

4 to 6 red savoy kale or red head cabbage leaves (optional)
2 cups finely shredded red cabbage
3 slices bacon (about 1 3/4 oz. total)
1/3 cup seasoned rice vinegar (or 1/3 cup rice vinegar and 1 tablespoon sugar)
1/2 teaspoon pepper

Carefully remove 4 to 6 large outer leaves from head cabbage. Rinse these and red savoy kale leaves; drain, wrap in towels, and enclose in a plastic bag. To crisp, chill at least 30 minutes or up until next day.

Rinse and drain head cabbage. Trim a thin slice from stem end so cabbage sits steadily upright. Slice 1/2 inch horizontally from cabbage top. Using a grapefruit knife, cut out center of cabbage, leaving a wall about 1/2 inch thick. Finely shred trimmed cabbage; discard core.

In a bowl, mix shredded savoy with shredded red cabbage. (If making ahead, wrap cabbage shell and shredded cabbage airtight and chill up until next day.)

Cook bacon in an 8- to 10-inch frying pan over medium-high heat until brown and crisp, about 3 minutes. Crumble and drain on towels. Add vinegar and pepper to warm drippings in pan.

Mix bacon and warm dressing with shredded cabbage. Gently pull cabbage shell to open bowl slightly; set on a platter and surround with reserved green and red leaves. Mound salad into cabbage bowl. Serves 6.

Per serving: 83 cal. (53 percent from fat); 2.6 g protein; 4.9 g fat (1.8 g sat.); 8.7 g carbo.; 81 mg sodium; 5.5 mg chol.

Savoy Slaw with Buttermilk Dressing

3/4 cup buttermilk
1/2 cup mayonnaise or low fat mayonnaise
1 tablespoon sugar
2 teaspoons grainy mustard
1/4 teaspoon celery seed

Combine all ingredients in a pint size jar or small bowl and refrigerate. The dressing can be prepared up to three days in advance.

9 cups Savoy cabbage, thinly shredded
1 cup red cabbage, thinly shredded
1/2 cup grated carrots
2 scallions, chopped include green tops

Mix vegetables together in a large bowl. Toss with hands. Add dressing, toss using two spoons, refrigerate. Makes six servings.

Fatfree Cole Slaw Recipes

1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving.
(8 servings)

Nutrition Facts:
Serving size – Approx. 3/4 cup
Fat (per serving) – 0g
Calories (per serving) – 57

Cole Slaw Recipes KNOW-HOW

* Use a stainless-steel knife only, or chemicals naturally occurring in the cabbage will react with the metal and turn both the knife and the cabbage black.

* Try different varieties of cabbages for your coleslaw. Savoy and Napa cabbages are milder in flavor than green cabbage, and closer to lettuce in texture. These cabbages have softer cores than green and red cabbage, and should only be chilled about 2 hours after preparing or they'll begin to lose their crispness.