Creamy Coleslaw

This wonderful coleslaw recipe is a simple combination of cabbage, shredded carrots and thinly sliced green pepper in a zesty, creamy dressing. The recipe goes together quickly and gets refrigerated for a few hours to blend the flavors before dinner. Blessings...

Recipe:

4 cups shredded cabbage
1 cup shredded carrots
1 cup thinly sliced green pepper (see note)
1/2 cup low-fat mayonnaise
1/4 cup fresh lemon juice
1 tbsp. sugar or more, to taste
1 tbsp. prepared mustard
1 tsp. celery seed
1 tsp. salt

1. In a large salad bowl, toss cabbage, carrots and green pepper.
2. In a small bowl, combine the remaining ingredients. Pour over the cabbage mixture and toss to coat. Chill for 2 to 3 hours to blend flavors.

Yield: 4 cups
60 calories per 1/2 cup serving
1.5 gms. fiber

Note: I used thinly sliced celery in place of the green pepper, also, I made 1/4 of the recipe for two of us which yielded 1 cup of coleslaw. This is how I came up with the yield and calorie count.

This recipe was adapted from a "Taste of Home" recipe.

Coleslaw

This coleslaw recipe is as basic as thinly sliced cabbage dressed in a lightly flavored mayonnaise-and-sour cream dressing. It is not a fussy recipe at all. It is very important that the coleslaw is allowed to chill in the fridge for several hours to blend the flavors. Blessings...

Recipe:

5 cups thinly sliced cabbage
1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1/4 tsp. prepared mustard
2 tsp. fresh lemon juice
1-1/2 tsp. sugar
salt and pepper to taste

1. Whisk the mayonnaise, sour cream, mustard, lemon juice and sugar together in a small bowl. Pour over the cabbage and stir to combine.
2. Taste and add salt and pepper. Chill for at least 4 hours.
3. Before serving, stir the coleslaw and taste to see whether or not it might need more salt and pepper.

Yield: 4 cups
42 calories per 1/2 cup serving
1 gm. fiber

Note: The dressing will become thin if the coleslaw is served the day after preparation, or as leftovers. The flavor and texture are fine, but the excess moisture will need to be drained off the coleslaw.

Pineapple Coleslaw

Let's face it; cabbage is generally not a favorite food of most people, especially children. The addition of drained, crushed pineapple in this recipe sweetens the coleslaw without adding extra sugar and calories. The taste so refreshing and naturally sweet! This is a very pleasant change from traditional coleslaw recipes, and it works well with any menu. Blessings...

Recipe:

2 cups finely shredded cabbage
1 cup unsweetened crushed pineapple, drained
1/3 cup shredded carrot
1/4 teaspoon celery seed
1/3 cup mayonnaise

1. Combine cabbage, pineapple and carrot in a salad bowl.
2. Whisk together celery seed and mayonnaise and stir into salad. Serve chilled

Yield: 4 to 5 servings
1/2 cup = 48 calories
1/2 cup = 1 gm. fiber

Tip: To lower the calories, I use half low-fat mayonnaise and half fat-free plain yogurt in place of regular mayonnaise. My calorie count is based on the low fat ingredients.

This recipe was adapted from a "Taste of Home" recipe.

Pajaro Valley Coleslaw Crunch

This wonderful salad recipe is another of those that goes back to the days when we lived in the Aptos/Santa Cruz area. I got this recipe from a lady at church and have no idea where it comes from, but I do know that this type of salad was very popular in the 1980's and I saw many variations of it. The recipe feeds a crowd, so it is great for potlucks and barbecues. I also make it a main dish salad by adding chopped cooked chicken; we love it. Blessings...

Recipe: 

1 head cabbage
8 green onions
4 tbsps. sesame seeds
1 cup cashews
2 pkgs. ramen noodles, chicken flavor
Chopped cooked chicken, if desired to make it a main dish salad

1. Chop cabbage into bite-sized pieces. Slice onions and add to cabbage. Add sesame seeds and cashews.
2. Break uncooked noodles into small pieces and add to salad. (I put the noodles in a plastic bag and gently use a meat mallet on them to break them into small pieces.)

Dressing:

1 cup peanut oil
6 tbsps. apple cider vinegar
4 tbsps sugar, dissolved in vinegar
seasoning packets from noodles

Mix in blender or whisk together, and toss with cabbage using the amount desired.

Yield: 10 - 12 servings
Calories for the dressing: 81 per tablespoon

Cranberry-Cabbage Slaw

This recipe came from a moment of need when fixing dinner one evening, and I didn't have the foggiest idea what I wanted to put on the table. This isn't normal for me; the keeper of lists and pre-planned menus, but this was one of THOSE days. The recipe is based on the idea of an Asian coleslaw recipe that has been popular with our family for years, find that recipe posted on 5/20/2013, but, I didn't have those ingredients in my pantry, so I used what I did have. The salad needs to be prepared two hours before serving to blend the flavors, so do plan in advance. Blessings...

Recipe:

3 cups shredded cabbage
2 green onion, sliced
1/2 cup sweetened dried cranberries
2 tsps. sesame seed, toasted lightly in a frying pan
1/4 cup rice vinegar
2 tbsps. Best Blend Oil or oil of choice
salt and pepper to taste
2 tbsps. sliced Butter Toffee Glazed Almonds or Honey Roasted Almonds

1. Combine first four ingredients in a salad bowl.
2. Measure vinegar into a small bowl; slowly drip in oil while whisking to thoroughly combine.
3. Stir dressing into salad. Taste, and add salt and pepper, if needed.
4. Refrigerate for two hours to blend flavors before serving.
5. At serving time, stir salad and sprinkle with almonds.

Yield: 4 to 6 servings
Note: I didn't figure out the calorie count because most of the dressing will be poured down the drain after serving the salad with a slotted spoon. Basically, the cabbage marinates for two hours producing a wonderfully sweet flavor from the cranberries without added sugar.

Overnight Coleslaw

This coleslaw recipe is terrific for a barbeque or potluck because it can safely be out of the refrigerator for a much longer period of time than a coleslaw with mayonnaise-based dressing. The recipe is prepared the night before it is needed, which helps cut down on last minute preparations. I make this recipe routinely; we really like it, and I like the fact that it will keep in the refrigerator for a week or more.    Blessings... 

Recipe:
12 cups shredded cabbage
1  green pepper, chopped
1  medium red or yellow onion, chopped
2  carrots, shredded
1 cup sugar

Dressing:
1 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt

1. In a large bowl, combine the first 5 ingredients; set aside.
2. In a saucepan, combine dressing ingredients; bring to a boil.
3. Remove from the heat and pour over the vegetables, stirring to combine.
4. Cover and refrigerate overnight. Stir before serving

Yield: 12 to 16 servings
114 calories per 1/2 cup serving
1 gm. fiber
Note: This recipe can easily be cut in-half for a smaller family.

Savoy Slaw with Raspberry Dressing

I found this delicious coleslaw recipe in a spice catalog and couldn't wait to give it a try. I don't use Savoy cabbage so I don't know how it would taste, but regular cabbage in this recipe is delicious. Blessings...

Recipe: 

2 cups finely shredded savoy cabbage or regular cabbage
1/2 cup shredded carrot
1/2 crisp red apple, chopped (I used a Gala apple)
1/4 cup dried cranberries
1/4 cup chopped walnuts (I used cashews)

Dressing:

1/4 cup light mayonnaise
1/4 cup fat-free Greek yogurt (I used Greek vanilla yogurt)
1-1/2 tsp. Dijon mustard
1-1/2 tsp. red wine vinegar
1 tbsp. raspberry jam
1/2 tsp. honey
1/4 tsp. French Tarragon, crushed
1/4 tsp. freshly ground black pepper
1/8 tsp. salt or to taste

1. Several hours before serving, prepare the dressing by combining all of the dressing ingredients and whisking until smooth. Refrigerate.
2. One hour before serving, combine the cabbage, carrots, apple and cranberries. Stir in dressing to combine. Cover and refrigerate.
3. Just before serving, add the nuts and stir to combine.

Yield: 5 servings
70 calories per 1/2 cup using the ingredients original to the recipe.
Note: This recipe can easily be doubled to serve ten people.

Pineapple Mallow Coleslaw

We love coleslaw for a change of pace from green salad, so I am always looking for new ways to prepare cabbage to keep this side dish interesting. One of my favorite ways to dress up cabbage is to add fruit which helps to cut the strong taste of this vegetable that sometimes can be a bit over powering. In this coleslaw there is the added sweetness of honey and marshmallows for a very real change from a traditional coleslaw. I adapted this recipe from a Taste of Home reader-contributed recipe. Blessings...

Recipe:

2 cups shredded cabbage
1/4 cup pineapple tidbits, drained
1/4 cup low-fat mayonnaise
2 tbsps. apple cider vinegar
1 tbsp. honey
1/8 tsp. celery seed
2/3 cup miniature marshmallows
1/3 cup dried sweetened cranberries

1. In a bowl, combine the cabbage and pineapple.
2. In a small bowl, whisk together the mayonnaise, vinegar, honey and celery seed until smooth.
3. Stir the dressing into the cabbage and pineapple; cover and refrigerate for 2 hours.
4. Thirty minutes before serving, stir in the marshmallows and cranberries.

Yield: 4 servings
125 calories per approximately 1/2 cup salad
1.4 gms. fiber

Cranberry Coleslaw

The dinner hour can be crazy, especially if you have children, so having access to easy and simple recipes that can be prepared in advance is very helpful. This recipe goes together quickly and will keep in the fridge for a few days, which is an added bonus. I love dried cranberries and cabbage together, but the original recipe for this salad was far too strong for us, so I did some adjusting for our tastes. We liked the end result, hope you do, as well. Blessings...

Recipe: 

8 cups shredded cabbage
1/4 cup finely chopped red onion
1 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
1/3 cup canola or vegetable oil
1 tsp. whole celery seed
1/8 tsp. seasoned salt
ground black pepper, to taste, if desired

1. In a small bowl, whisk together sugar and vinegar. Set aside, whisking occasionally to dissolve sugar.
2. Combine first three ingredients in a large bowl.
3. Whisk oil into vinegar/sugar mixture in a slow, thin stream. Add celery seed, seasoned salt, and pepper, if desired.
4. Stir dressing into salad, cover, and refrigerate for a few hours or overnight.
5. Drain dressing off or use a slotted spoon to transfer coleslaw to a another bowl.

Yield: 10 - 12 servings
Note:  recipe can easily be cut-in-half. One-half recipe served us, two people, for three meals.

Hawaiian Coleslaw

Years ago when I was a single, young woman, I received this recipe from a friend in order to prepare it for a dinner party at my church. I remember making the salad for the dinner, but I had not made the dish since that time. So one evening when I needed a salad for dinner, and I was going through the refrigerator to see what was available, I found that I had the ingredients needed to make the recipe. Much to my delight, my husband and I loved the salad.
I have many coleslaw recipes that we like, but this one has definitely become a favorite. The actual recipe calls for a whole head of cabbage, which would be great for a large gathering, but way too much for two, or even a family, and the salad will not save for a long period of time. I was able to save the leftovers for us for our meal the next day, but the color did drain out of the cherries (I used up some candied cherries leftover from Christmas baking. I do not know if this would happen with maraschino cherries). The flavor was not impacted; the salad just didn't look quite as pretty. I will give the recipe as it was written for me and then give a version for a smaller quantity. Basically, what I did was to go by what looked about right for us, so please gauge by these measurements for the size of your family. Blessings...

Recipe:

1 head cabbage, shredded
1 16-ounce can crushed pineapple in juice, undrained
3-1/2 tablespoons mayonnaise
1/2 cup red maraschino cherries, halved

1. Place cabbage in large salad bowl.
2. Spoon pineapple, with some juice, into cabbage. Add mayo and stir to combine the ingredients.  Save extra juice in case you might want to add more at serving time. Chill salad for about an hour.
3. At serving time, add cherries and more pineapple juice if the salad is not moist enough for your taste.

Yield: 8 servings

Salad for two:
1 cup shredded cabbage
2 soup spoons (approx) pineapple
1-1/2 teaspoons mayo
2 tablespoons cherries.

These measurements are approximate. I just made sure the salad was moist and flavorful.