CALIFORNIA COLESLAW
Another recipe that was in my Sun-Maid Raisin booklet. The dressing has a wonderful blending of flavors for summer cookouts.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients in a large bowl.
- Combine the dressing ingredients and blend well.
- Pour dressing over salad, add salt and pper to taste, toss and serve.
Nutrition Facts : Calories 84.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 67.5, Carbohydrate 17.2, Fiber 1.9, Sugar 13.2, Protein 2.2
CALIFORNIA COLESLAW
I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl, stirring well; set aside.
- Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
- Pour dressing mixture over vegetables, tossing gently to coat.
- Cover and chill.
- To serve, stir coleslaw lightly and serve with a slotted spoon.
Nutrition Facts : Calories 15.7, Fat 0.1, Sodium 46.2, Carbohydrate 3.4, Fiber 1, Sugar 1.8, Protein 0.6
CALIFORNIA COLESLAW
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
Provided by ALEXPE
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g
SLOW COOKER PULLED BBQ PORK ROAST & COLESLAW
This slow-cooked BBQ pork roast is the perfect dish for your next barbecue meal or family gathering. Cook it ahead of your event. Then, simply return the pork to the slow cooker to keep it warm in the cooking juices. Serve the sauce on the side with your choice of rolls and tangy coleslaw. Let your guests adjust their own heat level with their favorite hot sauce.
Provided by dog.moon.abbey
Categories Lunch/Snacks
Time 8h40m
Yield 12 Sandwiches, 12 serving(s)
Number Of Ingredients 29
Steps:
- PREPARE BARBECUE PULLED PORK ROAST.
- Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking.
- Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well.
- Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight.
- Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker.
- Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until *very* tender.
- When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.).
- Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside.
- Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices.
- PREPARE COLESLAW.
- Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion.
- Combine the shredded cabbage, carrot, and onion in a large bowl.
- In a separate medium bowl, Whisk the salad dressings, Sweet 'N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly.
- Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving.
- Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.
Nutrition Facts : Calories 585.1, Fat 25, SaturatedFat 8.1, Cholesterol 89.6, Sodium 1029.3, Carbohydrate 58.4, Fiber 4.4, Sugar 29, Protein 30.9
COLESLAW
Provided by Amanda Hesser
Categories salads and dressings, side dish
Time 40m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk together the vinegar and sugar to dissolve the sugar. Whisk in the mayonnaise and yogurt. In a large serving bowl, mix the cabbage, scallions, apple and parsley. Pour over the dressing and fold together. Taste and add salt, if needed. Let sit for about 30 minutes before serving -- you may want to put it in the refrigerator, but make sure it comes to room temperature before serving.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 8 grams
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- Combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper in a small bowl. Set aside.
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