Balsamic Coleslaw

  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup diced onion
  • ¼ cup balsamic vinegar
  • 1 teas. garlic powder
  • Salt and pepper to taste

Spray a large skillet with cooking spray and heat over medium heat. When skillet is hot add the cabbage, carrots, and onion and cook in the hot skillet until vegetables begin to soften, about 2 minutes. Stir in the garlic powder, and salt and pepper. Continue to cook and stir until the vegetables are soft, 8-10 minutes. Stir the balsamic vinegar into the mixture just before removing from the heat.

Carrot Slaw

  • 5 large carrots
  • ½ cup raisins
  • ¼ cup sweetened flake coconut
  • 1 20 oz can pineapple tidbits, drained
  • ½ cup fat-free plain yogurt
  • ¼ teas. ground cinnamon (more or less to taste)

Peel and grate the carrots. Combine all ingredients in a bowl and mix well. Refrigerate slaw at least 1 hour before serving to blend the flavors.

Purple Apple Slaw

  • ½ medium heat red cabbage
  • ¼ cup minced onion
  • 2 apples
  • 1 cup mayonnaise
  • 2 teas. sugar
  • 2 Tbsp. lemon juice
  • 2 Tbsp. milk
  • Salt and pepper to taste

Finely shred the cabbage. Peel and core the apples and dice them finely. In a small bowl whisk together the mayonnaise, sugar, lemon juice, milk and salt and pepper. In a large serving bowl toss the cabbage, onion and apples together. Pour the dressing over this mixture and toss to coat. Chill before serving.

Broccoli Slaw

  • 1 large head fresh broccoli
  • 2 carrots
  • 2 bunches green onions
  • 1 cup olive oil
  • 1/3 cup distilled white vinegar
  • ½ cup sugar
  • 1 package chicken flavored ramen noodles, reserve seasoning packet

Wash and dice the broccoli. Peel and grate the carrots. Wash and chop the green onions. In a small bowl combine the olive oil, sugar, vinegar and the seasoning packet from the ramen noodles. Mix well and refrigerate the dressing for at least 1 hour or overnight. In a large bowl combine the broccoli, green onion and carrots. Crush the ramen noodles and add the crushed noodles to the other ingredients in the bowl. Mix well. Pour the dressing over the salad about 10 minutes before serving and toss well.

Cucumber Slaw

  • 2 cucumbers
  • 2 carrots
  • ¼ onion
  • 2 Tbsp. sugar
  • ¼ cup apple cider vinegar
  • 1 ½ teas. ground coriander
  • Salt and pepper to taste

Wash cucumbers, remove seeds and thinly slice. Peel and shred the carrots. Grate the onion. In a large bowl combine the cucumbers, carrots, onion, sugar, coriander and salt and pepper. Pour the vinegar over these ingredients and mix well. Chill before serving.

Kale Slaw

  • 1 bunch kale
  • 1 large carrot
  • ½ sweet onion
  • 1 slice crisp cooked bacon, chopped
  • ½ orange, juiced
  • ½ lemon, juiced
  • 3 Tbsp. mayonnaise
  • 1 Tbsp, olive oil
  • Salt and pepper to taste

Wash kale, remove stems and thinly slice the leaves. Peel and shred the carrots. Thinly slice the onion. In a large bowl toss the kale with the lemon and orange juice and salt and pepper. Mix well to coat the kale with the lemon and orange juice. Add the onion and carrots to the kale and mix. Add the bacon, mayonnaise, and olive oil. Toss to coat the slaw. Chill before serving.