Low-Calorie Coleslaw Recipes
Combining a trio of purple vegetables--cabbage, carrots and daikon--makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.
Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients--from crunchy to savory--that make it so special.
If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.
Sliced radishes add a peppery kick to this 10-minute slaw, which can serve as both a side and a topping for sandwiches.
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
Classic coleslaw goes vegan in this easy barbecue side dish recipe. Eggless or vegan mayonnaise's mild flavor is indistinguishable from regular mayo in this coleslaw flavored with Dijon and cider vinegar. Look for it in the condiment section of large grocery stores or natural-foods stores.
Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.
Using ready-made slaw mix in this Asian-inspired salad cuts down on prep time. And because it uses lean ground beef, this main dish is full of iron and B-vitamins.
Although it's not a traditional topping for American tacos, cabbage slaw is an essential ingredient when making fish tacos. This colorful, vinegar-dressed coleslaw can be made in just a few minutes. Use preshredded cabbage to make it even quicker.
This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs--they have more than twice the immune-boosting zinc of white-meat chicken breasts.
Michael Twitty, a food writer and culinary historian, celebrates Hanukkah's miracle of oil by making fried chicken and latkes. He serves up this sweet and tangy slaw alongside.