- Dish type
- Vegetable salad
- Cabbage salad
The dressing for this coleslaw is made with natural yogurt and a lot less mayonnaise than normal. Nice as a side dish for ham salad, quiche or burgers.
16 people made this
- 300g white cabbage, finely shredded
- 200g carrots, grated
- 40g raisins
- 2 tablespoons mayonnaise
- 200g plain yoghurt
- salt and pepper to taste
MethodPrep:10min ›Ready in:10min
- Add the cabbage, carrots and raisins to a bowl; stir well.
- Mix the mayonnaise with the yoghurt in another bowl, season with salt and pepper. Pour the sauce over the ingredients in the bowl. Mix well. Refrigerate until ready to serve.
Reviews & ratingsAverage global rating:(1)
Strawberry Coleslaw Salad Recipe
Strawberry Coleslaw Salad. Have you ever had a new recipe pop into your head that just begged to be attempted? I had no idea if this one would work. So of course I tried it out on company last night.
Fortunately for me it was a hit and in fact I have designs on the little bowl of leftovers in the fridge for dinner tonight. (Don&rsquot tell my guys!)
This all started because I really wanted coleslaw, but we have been eating healthier this summer and I just couldn&rsquot imagine dumping a ton of mayo and sugar into my veggies.
As I pondered what else would be sweet, creamy and tasty, I found several inspirations on Pinterest for Strawberry Balsamic Vinaigrette Recipes. Light bulb time. I designed a recipe to satisfy my own tastes and what I had in the pantry and decided I could make &lsquojust the thing&rsquo to dress this Strawberry Coleslaw Salad.
Most dressing directions say to drizzle in the oil after emulsifying the other ingredients so that the oil will blend. I decided to chance just tossing all the ingredients for my Strawberry Balsamic Vinaigrette into the blender at once. (If I can skip a step and it still works out, I&rsquom there.)
I used my bullet blender with a large smoothie cup. I blended all the ingredients for 30-60 seconds. Then I opened the blender jar and the most lovely pungent fragrance filled the kitchen. And all the ingredients were well blended and the texture was thick, almost creamy.
The dressing was so gorgeous that I transferred it to my little Blue Delft antique creamer for its photo op. We poured (My darling niece was helping me) the dressing over the slaw mixture that we had prepared and then tossed the salad to coat.
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- 1/3 cup white vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 teaspoon celery seeds
- 1/4 teaspoon ground black pepper
- 1/2 medium cabbage (chopped)
- 1/2 large red onion (chopped)
- 1 medium green bell pepper (chopped)
- 1/2 medium red bell pepper (chopped)
- 1 medium cucumber (seeds removed and chopped)
- 1 tomato (seeds removed and chopped)
- 4 green onions (chopped)
In a small saucepan, combine the vinegar, mustard, sugar, oil, celery seeds, and black pepper stir to combine.
Place the saucepan over high heat and bring the mixture to a boil remove from heat. Set aside to cool slightly.
Combine the chopped vegetables in a large bowl toss with the warm dressing mixture.
Chill the salad thoroughly before serving and then toss again.
- To save time, consider using a blender or food processor to chop the vegetables. To chop in an electric blender, cut the vegetables into chunks and fill the blender about half full. Cover the vegetables with cold water to within about an inch to the top. Pulse until you reach the desired consistency. Dump the vegetables into a colander to drain and repeat with the remaining vegetables.
“Chicken Bucket” Coleslaw
Tastes just like the coleslaw you get at a certain chicken establishment famous for more than 10 but less than 12 herbs and spices.
- ½ cups Mayonnaise
- ⅓ cups Granulated Sugar
- ¼ cups Milk
- ¼ cups Buttermilk
- 2-½ Tablespoons Lemon Juice
- 1-½ Tablespoon White Vinegar
- ½ teaspoons Salt
- ⅛ teaspoons Ground Black Pepper
- 1 Tablespoon Onion, Pulped (see Instructions)
- 16 ounces, weight Coleslaw Mix
In a large bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt and pepper. Using a microplane or the fine side of a box grater, grate a chunk of onion until you have one tablespoon of onion pulp. Add the onion pulp to the mayonnaise mixture and whisk until smooth. Add the coleslaw mix and toss to combine. Transfer to an airtight container to chill.
You can serve this immediately, but it’s better if it sits in the refrigerator for a few hours. The flavors have more time to work their magic. I like to open the fridge and shake the container vigorously every half hour or so, just to make sure it’s “marinated” evenly. The final product will be a little soupy, so use a slotted spoon or drain off some of the milk mixture before serving (but not too much, because it’s really good stuff). Now all you need is fried chicken and warm biscuits!
Homemade Fruity Coleslaw
Fresh and Fruity Coleslaw, best of all - it's homemade!
Coleslaw is a great addition to buffets at parties or picnics, or a lovely side to your meals. This recipe is for a fruitier version of your average coleslaw and is refreshing in the summer.
I have used my own homemade Raspberry flavour mayo, however you could use whatever flavoured or non flavoured mayonnaise you like. You don't have to add any mayo if you prefer, just add a dash of dressing to your bowl instead. It's really simple and definitely worth a try.
This recipe makes 2 x 500ml containers or a large bowl for a Buffet.
This coleslaw will keep for 2 - 3 days when stored in an airtight container in the fridge, however it is better when consumed the same day as the colours can start to bleed into the mayo after a while.
You Will Need
If you are using homemade mayo - make that first and pop it in the fridge for now.
Prepare the rest of your ingredients. You can grate the carrots, radishes and apple, but will need to cut the cabbage, onion and pepper as thinly as you can. Your grated ingredients may seem a bit wet, so you may want to pad them a little with a clean tea towel or kitchen roll to take out some of the moisture.
Put the cabbage in a large bowl. Add the onions and peppers and mix gently with your hands. While still hand-mixing, add the carrots, apple and radishes. You don't want to work it too much, just enough for your ingredients not to be stuck together in clumps.
Add your mayo and gently stir in. If you add it one spoonful at a time then you can ensure you have the coverage and consistency you desire. Remember you can always add more but definitely can't remove any! The mayo will go a little thinner from the natural moisture from your ingredients so a couple of stirs is all it needs.
Empty your coleslaw into containers or a serving serving bowl depending on your usage. Cover and refrigerate for at least half an hour before serving for the freshest taste.
Done! You have made some yummy fresh and fruity coleslaw, better than you will find in any shop.
"I was very apprehensive about adding apple to this soup, but it was very tasty. The flavor was subtle and well-balanced."
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Don't skimp on the acid
Green cabbage is naturally sweet, which is why it pairs so well with a tangy dressing. Whether you prefer a creamy, mayonnaise-based dressing or a vinaigrette, be sure to add enough acid. Apple cider vinegar is my favorite choice for coleslaw. It has a subtle, fruity sweetness that balances out the vinegar&aposs sharpness. Or you can use a combination of acidic ingredients. Our Best Barbecue Coleslaw recipe calls for a combination of fresh lemon juice and white vinegar. Whatever you choose, taste the dressing after you stir it together, and then after you mix in the cabbage and other ingredients for the slaw. Like an extra dash of salt or pepper, the coleslaw might need an extra splash of vinegar once everything comes together.
Colorful Caribbean Coleslaw Recipe
When I create a recipe or a dish, I like to create something that appeals to a wide audience. Sometimes though, people get stuck in one box with food. They fall back on old favorites because it’s easier than venturing out and trying something new.
I’m guilty of this. I sometimes won’t order things at a restaurant if I think a dish won’t be worth the calories and will just stick with my mundane, ordinary favorite.
That said, I’m always 100 percent in favor of trying something new, especially if it’s bright and beautiful.
My whole philosophy for this colorful Caribbean Coleslaw (and really every dish) was to create something that tastes incredible, visually be drool-worthy and surprise and delight people with something they might not have tried before.
I love to be inspired by cultures around the world and the Caribbean culture has so many dishes that are perfect for summer and the warmer months.
This Colorful Caribbean Coleslaw is a mayo-free coleslaw that’s fruity, fresh and will taste a little decadent. It’s made with all fresh foods and ingredients and combines some of the most tropical fruits around with just a little bit of tang and sweetness.
The fact that you don’t have to turn on the oven, stove or grill to make it is also nice. Its flavors are a perfect companion on hot summer nights or for weekend barbecues.
Grab the full recipe below and make it this weekend! I served it will grilled, Jerk Chicken Skewers and Basmati Rice.
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