Best Coleslaw Recipes

KITTENCAL'S FAMOUS COLESLAW

Steps:

• In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
• Transfer to a large mixing bowl.
• With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
• Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
• Mix the three veggies all together with a wooden spoon.
• To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
• Pour over the veggies in the bowl, and mix well to combine.
• Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
• FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

THE BEST WINTER VEG COLESLAW

Steps:

• Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
• Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
• Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
• In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
• Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
• Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

BEST EASY COLESLAW RECIPE

Steps:

• In a small bowl, whisk together mayonnaise, honey, lemon juice, vinegar, salt pepper until the mixture is combined and there are no lumps.
• Add celery seeds and whisk to combine.
• Place half of the coleslaw mixture in a large mixing bowl.
• Pour half of the dressing over the coleslaw in the bowl.
• Add the rest of the coleslaw mixture and pour the rest of the dressing over it.
• Stir until combined.
• Transfer to a serving dish, cover with a lid or plastic wrap and chill for at least 1 hour.
• Stir, then garnish with salt, pepper, extra celery seeds, chopped onion, etc.
• Serve.

WORLD'S BEST COLE SLAW! (I PROMISE)

Steps:

• Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
• It can be eaten immediately but tastes best after 4 hours.
• Substitution: If you don't have Buttermilk, you use Sour Cream.
• Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
• Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
• Enjoy!