Simple Cabbage Salad

This sounded SO good to me, any variation of coleslaw always does! It went together in no time, since other than dressing there are only 3 ingredients. Thinly slice the following into a medium glass bowl:

1 lightweight head of green cabbage
~ tight heavy heads aren't as flavorful
1 med. Vidalia onion
1 med. carrot

Toss with my Lemon Olive Oil type vinaigrette and a little poppy seed dressing. Toss a couple times while it marinates, an hour or longer.

This is so good -just as is- or use it as a base for other ingredients. I did that just now, adding: chopped grape tomatoes, radishes, Italian flat leaf parsley and some rotisserie chicken. Just perfect for lunch on a summer day. . .Lin

Quick and Delicious Coleslaw

~ Grate 2 medium carrots into a medium glass bowl along with the following

~ 4 chopped inner stalks of celery - save those big darker ones for soup or stew

~ 1 finely chopped small yellow onion, or 4 or 5 green onions

~ 6-8 Brussels sprouts - slice these very thin

~ 1c or more raisins - golden or regular

Mix together then add dressing. Chill an hour or so before serving. My favorite dressings for coleslaw are either a good poppyseed dressing (sweet) or my favorite that I created ages ago, this Lemon EVOO Salad Dressing (zingy - savory)

This coleslaw goes together fast and tastes wonderful. Alone, as a quick salad or especially with grilled chicken, fish, steak or a burger. I love having a bowl of this in my fridge. It will stay fresh many days, but usually doesn't last that long. The dressing you use really makes a difference. Both have very different flavors. Maybe each one and see what you think! . .Lin

Colorful Coleslaw w/ Honey-Mustard-Lemon-EVOO Vinaigrette

1/3 lg. head of cabbage

several leaves of kale

3 red mini peppers

3 sm.-med. carrots

1/3 med. purple onion

Wash the kale well, remove the rib. Thin slice the cabbage and all the ingredients shown into a big glass bowl.

Poppy seed dressing is usually my go-to for coleslaw, but this time I made a honey-mustard type variation of my Lemon-EVOO Salad Dressing adding some Maple syrup, stone-ground mustard and substituting Italian seasoning for the rosemary.

This is always a good choice for a salad. It can be made a day or two in advance and keeps well for 4-5 days in a covered container in the refrigerator. . .Lin

A Simple Basic Coleslaw

1/2 lg. head of green cabbage

1/2 lg. Vidalia onion
1/4 red bell pepper
2 celery heart ribs 
1 big carrot

2T white vinegar
garlic pepper seasoning
Brianna Poppy Seed Dressing

I love coleslaw and I make it a lot, with only a couple variations.

Slice-chop all the vegetables into a medium-large glass bowl. Add the vinegar, seasoning and dressing. Stir to coat everything.

Let the flavors combine for an hour or so before serving.

This is great to offset overly rich foods. . .Lin

Clean Out The 'Fridge Coleslaw

2/3c apple cider vinegar

1/2c EVOO

2T turbinado sugar

1/2t fresh ground black pepper

1/2t garlic salt

1/2t dry dill

Whisk all this together in a 2 quart pot. Bring to a boil, whisking until the sugar dissolves. Turn off the heat.

1/4 head of cabbage

3 floppy carrots

1/4 sweet onion

2 red mini peppers

2 tired stalks celery

Scrub the carrots then soak a while in ice water. Lay them on the counter to peel. Slice or chop all the vegetables then stir into the dressing. Cover and let stand 5-10 minutes.

Stir, strain, discard the dressing - or save it for a salad.

Put the coleslaw in a covered container, chill in the 'fridge. This goes well with a hot, heavier dish to balance the richness. . .Lin

Last Minute Coleslaw

I actually bought this to use in homemade, cooked dog food! 😁

Then my Granddaughter texted to let me know they were doing a spontaneous family cookout. I absolutely had to be there since she'll be having their second child very soon. I so wanted to her and her family and her husband's sweet extended family again. I had healthy frozen chicken sausages to bring, plus. . .some of those mini-crab cakes. . .This took about 5 minutes, and I was off and on the road! Normally, given more time, I would have made it from scratch with whole shredded vegetables, but this is actually an excellent quick option. NO preservatives and very well pre-washed. It's just green cabbage, purple cabbage (yes it's purple, not 'red'!) and carrot. The only thing I had to do was pull out some big thick pieces that the slicer missed.

3/4 or all of a 2# bag of a healthy coleslaw mix

1-2 finely sliced green onions 

fresh ground black pepper

your favorite Poppy Seed Dressing

2T of raspberry white Balsamic vinegar

Mix it well, in a medium to large glass bowl. Cover it with plastic wrap and...OFF...YOU...GO... !

Within an hour it'll be great. Toss it and serve with baked beans, potato salad and great things from the grill. . .Lin

Coleslaw Redux. . .

The coleslaw I made the other day wasn't going anywhere. After a couple servings, I still had a 32oz. container, full, this morning.

Hmmm, pitch it? No. . .I'll cook it!

First, drain awhile in a colander. Then in a big skillet, melt 3T butter, add the coleslaw, salt, pepper and 3T of a dark, fruity Balsamic. I have several well-aged, traditional Balsamics, white Balsamics, apple cider, and in fruit infused, I have black cherry, raspberry, pear, coconut, cinnamon pear, fig, pomegranate, and the one I chose, Blackberry Ginger. A foodie can never have too many vinegars you know. This was a good choice!

I lightly simmered all these ingredients mixed with the coleslaw, for 15 minutes, stirring several times, partially covered with a screen. Turn the heat off and just leave it there another 5-10 minutes.  Drain once again in the colander before repackaging. Cooking like this, takes away a bit of the crunch, and adds some wonderful new flavor. It'll keep another several days in the 'fridge.

Think twice before pitching leftovers. Is there some form of new life you can give them? . .Lin

Quick, Healthy Coleslaw

1/2 lg. head of green cabbage
1/3 med. head of red cabbage
1 sm.-med. onion
1-2 stalks celery
1/4 green pepper
1 grated carrot

This contains everything but the carrot, since I'm out of those right now, but they add so much to this coleslaw. Thin slice everything into a large glass bowl.

Pour on as much sweetened (add 1-2T honey to this recipe) Dressing as you need. For a more complex, yet balanced flavor, stir a little mayonnaise into the dressing. Toss several times and let stand an hour before serving. . .Lin

Easy Everyday Coleslaw

Put the dressing ingredients into a medium glass bowl and microwave for 20 seconds to warm up the honey, making whisking everything together easier:

1/3-1/2c each EVOO and white Balsamic vinegar
1t-1T local, organic honey
salt, pepper, Southwest Chipotle seasoning or cayenne 

1/2 med. head of green cabbage
2 stalks of celery heart
3 green onions
1 mini pepper
1 med. carrot 

Add the thinly sliced vegetables and grated carrot. Toss to coat everything with the dressing, then cover and refrigerate for an hour to blend the flavors. Toss again before serving. This pairs nicely with fish, chicken, burgers, steak, sandwiches or just about anything. It's a fast-easy summer salad to make weekly, for anytime it sounds like what's needed, to round out a lunch or dinner. . .Lin

Peanut-Craisin Coleslaw

• ½c mayonnaise
• ½c white balsamic vinegar
• 2 cloves garlic - mashed and minced
• ¾c honey roasted peanuts
• ½c craisins
• salt and pepper

• 1 sm. green cabbage
• ⅓ med. purple cabbage
• 1 celery heart w/greens
• 2-3 green onions
• 2 mini peppers
• ½ med. onion 
• 1 carrot

In a medium glass bowl, whisk the mayonnaise and vinegar together. Add the garlic, craisins, peanuts, salt and pepper. Slice-chop all the vegetables and add them to the bowl. Toss everything together and chill an hour or so to blend the flavors before serving.

This goes great with grilled chicken, fish, sandwiches, or just a big bowl of it, all by itself. . .Lin

Green and Purple Coleslaw

1 med. green cabbage

½ med. purple cabbage

3 green onions

1 lg. carrot

3 1" cubes of dried papaya

salt and pepper

poppyseed dressing

Heinz Salad Vinegar

Finely slice the cabbage, and onions into a glass bowl.
Using a potato peeler type vegetable shredder, shred the carrot.  Add the chopped papaya, seasonings and a little of the dressing and vinegar.  Toss, cover and chill for a couple hours before serving. . .Lin

Quick Crunchy Coleslaw

⅓c poppyseed dressing

⅛c white balsamic vinegar

¼-½t black and cayenne pepper

a couple grinds of Himalayan pink salt

⅓ medium head of purple cabbage

½ medium head of green cabbage

1 med. white onion

1 med.-lg. carrot
(golden raisins or craisins and chopped almonds are also a great addition)

Poppyseed dressing is my favorite to use for coleslaw. However, I didn't want this too sweet, so I added the other ingredients to balance that. Whisk the dressing ingredients in a medium glass bowl. Finely chop the cabbage and onion into the bowl, add the grated carrot, toss, chill an hour or so, toss again and serve. . .Lin

Colorful Coleslaw

1/2 head green, savoy and purple cabbage

1/2 lg. sweet Vidalia onion

1-2c carrot matchsticks

your favorite poppy seed dressing

Using a mandolin, or a very sharp knife and a good cutting board, thinly slice the cabbage and onions.  Wash and dry the cut cabbage in a salad spinner.  Combine cabbage, onion, carrots in a large glass bowl.  Mix a little water with the dressing to make it more pourable.  About a 4/1 dressing to water ratio is good.  Add some fresh ground pepper.

Toss and let stand an hour to blend the flavors and let the dressing marinate everything.

This goes great with picnic food, burgers and fries, steak and a baked potato or even sushi. . .Lin

Sweet 'n Salty Egg Salad

5 hard-boiled eggs
2T mayonniase
2T grainy horseradish mustard
2T plain Greek yogurt
2T chopped pimento
3T capers
3T chopped dill pickle
3T chopped sweet pickle
1sm chopped onion

Chop the eggs and combine in a medium bowl with remaining ingredients.  Today for an early lunch I had this with a simple coleslaw I made yesterday.  Finely slice-chopped green cabbage, a small grated onion and carrot, tossed with a little poppyseed dressing and a big splash of fruity, dark balsamic vinegar, salt, pepper and a little ground celery seed.  Add a few crispy crackers or a rice cake. . .Lin

Quick Fresh Coleslaw

½ med. head green cabbage

¼ med. head red cabbage

1 sm. sweet onion

1 carrot

½c canola oil

½c white balsamic vinegar

½t salt

½t pepper

½t ground celery seed

Thinly slice the cabbage and onion into a medium bowl. Add grated carrot. Combine next ingredients for dressing in a jar with a tight fitting lid. Shake well, pour over vegetables, mix, chill for about an hour before serving. Shown with a Chopped Chicken Chorizo Burger and tomatoes. . .Lin

Asian Coleslaw

¼ head of red cabbage

½ head of green cabbage

1 shredded carrot

1T black sesame seeds

1/3c toasted sesame oil

1/3c white vinegar

2T soy sauce

2T maple syrup

1T minced garlic

Thinly slice the cabbage into a medium bowl. Add carrots and sesame seeds. Combine last 4 ingredients and shake well to create the dressing. Let the dressing stand for 5 minutes, shake again, pour over cabbage and blend. . .Lin

Poppy Seed Coleslaw

1 sm-med head of green cabbage

1 med. sweet onion

1 carrot – grated

1c golden raisins

bottled poppy seed dressing

Slice-shred the cabbage and onion. Add carrot, raisins and dressing. This tastes great as a side dish or salad. . .Lin

Pineapple Coleslaw

2 carrots – shredded

3 stalks celery – chopped

½ med. onion – chopped

15.4oz can crushed pineapple

*½c± mayonnaise

*2T French dressing

1 sm heavy head of green cabbage

In a big bowl combine carrots, celery, onion and drained crushed pineapple. Add the dressings (*you could also use a poppyseed dressing in place of these). Mix all together well. Finely slice the cabbage and add to the bowl. Combine well. Chill for an hour or two before serving. . .Lin

Sauerkraut Coleslaw

½ 28oz. jar of sauerkraut

½ c raisins

½ c water

2 grated carrots

1 med. onion, sliced thin

fresh ground pepper

2T sugar

2T butter

Combine the first 3 ingredients in a 2qt. pot. Simmer, covered, 5 minutes. Add remaining ingredients, mix and simmer another 10 minutes. Chill a couple hours, to bring out the flavors, then heat a little and serve warm with hamburgers, hot dogs or pork roast. . .Lin

Purple Cabbage Coleslaw ***Post #500 ***

½c golden raisins

½c water

½ lg. heavy head of cabbage

1 med. Vidalia onion

¾c Honey Mustard Dressing

~scroll down three posts for recipe

1 shredded carrot – optional

In a medium glass bowl combine raisins and water. Microwave for a minute or so to heat, rehydrate and plump up the raisins.

Add shredded cabbage and sliced onion. Coat with dressing, toss and chill several hours. . .Lin