Time 1h20m Yield 8 Number Of Ingredients 13 Steps:
In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.
Time 10m Yield 8-10 servings. Number Of Ingredients 12 Steps:
In a bowl, combine cabbage and parsley. Combine the yogurt, sugar, lemon juice, mustard, salt and pepper; pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours. Just before serving, add grapes, almonds and sesame seeds; mix well.
Time 2h20m Yield 4 Number Of Ingredients 15 Steps:
Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl. Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.
Time 2h20m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
Time 2h20m Yield 12 servings, 2/3 cup each Number Of Ingredients 9 Steps:
Mix mayo, dressing and lime zest until blended. Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly. Refrigerate 2 hours or until chilled.
Time 25m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon.
Time 15m Yield 16 servings, 1/2 cup each Number Of Ingredients 7 Steps:
Microwave asparagus, carrots and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until vegetables are crisp-tender; drain in colander. Rinse cooked vegetables under cold water 1 min.; drain well. Return to bowl. Add remaining ingredients; mix lightly.
Time 20m Yield 6-8 Number Of Ingredients 11 Steps:
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
More about “colorful coleslaw recipes”
Time 18m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Shred all of the vegetables. I use the slicer on my food processor and not the shredder because it makes everything so small and juicy. I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up. I do use the large shredder for the carrots. Place all vegetables in a large Tupperware bowl. Don’t worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours. Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil. Remove from heat and stir well. Pour it over the vegetables. Seal lid and shake. Place in refrigerator and shake every once in a while. I usually drain off some of the marinade before I serve it because it is so juicy.
