CURRY COLESLAW
Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 458mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
CURRY COLESLAW
A little "zing" to the all-known coleslaw. Eventhough there are just the two of us, I make the whole recipe. It keeps well in the fridge.
Provided by Chef Dudo
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix cabbage, onions and peas.
- In a separate bowl, mix sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper.
- Toss with the slaw to coat.
- Cover and refrigerate.
Nutrition Facts : Calories 174.8, Fat 11, SaturatedFat 3.5, Cholesterol 13.5, Sodium 167.4, Carbohydrate 16.8, Fiber 4.3, Sugar 6.5, Protein 4.3
CURRY COLESLAW
Coleslaw with an Asian flavor. Great combination of curry, ginger, and peanuts.
Provided by Lyn
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix the cabbage, green onions, peas, and peanuts.
- In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 18.3 g, Cholesterol 15.4 mg, Fat 25.1 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 5.6 g, Sodium 279.3 mg, Sugar 6.8 g
CREAMY COCONUT CURRY
This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.
Provided by Fareeha Chaudhry
Categories World Cuisine Recipes Asian
Time 25m
Yield 2
Number Of Ingredients 18
Steps:
- Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
- Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
- Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.
Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g
CREAMY DEVILED EGGS
Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
- Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
- Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Nutrition Facts : Calories 108 g, Fat 8 g, Protein 6 g
CREAMY DEVILED EGGS
A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!
Provided by Robin Gibson
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
- Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 1.8 g, Cholesterol 198.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 231.1 mg, Sugar 1 g
CREAMY COLESLAW
Make and share this Creamy Coleslaw recipe from Food.com.
Provided by bmcnichol
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix all ingredients and toss to coat.
- Let sit in fridge for atleast two hours before serving.
Nutrition Facts : Calories 130.3, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 219.4, Carbohydrate 10.4, Fiber 1.4, Sugar 3.7, Protein 1
EASY CREAMY COLESLAW
Give this classic side dish of crunchy grated vegetables a healthy makeover with a low-fat mustard mayonnaise dressing
Provided by Chelsie Collins
Categories Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.
- Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.
Nutrition Facts : Calories 151 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
CREAMY BBQ COLESLAW
My husband loves KFC coleslaw, so I created this recipe to suit his tastes. It's creamy and crunchy and has a nice blend of flavors.
Provided by Kaarin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grate cabbage and carrots.
- In a small bowl, combine remaining ingredients.
- Pour dressing over grated cabbage and carrots and stir thoroughly.
- Refrigerate overnight to blend flavors.
Nutrition Facts : Calories 110.2, Fat 6.2, SaturatedFat 1, Cholesterol 8.8, Sodium 576.1, Carbohydrate 13, Fiber 1.9, Sugar 8.9, Protein 1.2
COLESLAW WITH CREAMY CUMIN VINAIGRETTE
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
CLASSIC CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
TRADITIONAL CREAMY COLESLAW
A traditional creamy coleslaw.
Provided by J.D. Bailey
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g
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5/5 (7)Total Time 22 minsCategory AppetizersPublished 2008-11-05
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- Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basker or steamer pot). Cover.
- Reduce heat to a medium boil and cook eggs about 13 to 15 minutes. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
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- Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.
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