Dixie Coleslaw Tricked Out Recipes
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
POPPY SEED COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
- In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
- Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.
KFC COLESLAW BY REAL EMPLOYEE
I worked for KFC for 3 years and coleslaw making was a near daily occurrence. This is the real recipe scaled down to table size. I see lot of recipes claiming to be the real thing but none are. This is the real thing. The sugar amount is not a typo. ***I updated the recipe because I left out the onion
Provided by Dixie from Kansas
Categories Vegetable
Time 5m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except cabbage mix/onion.
- Pour over cabbage mix.
- Mix well and refrigerate.
- Stir a few times before serving.
- Slaw best if made several hours before serving. It will get watery after several hours but that is normal. It will keep for 3 day in the fridge.
Nutrition Facts : Calories 261.3, Fat 12.8, SaturatedFat 1.9, Cholesterol 8.3, Sodium 284, Carbohydrate 36.5, Fiber 2.9, Sugar 31.9, Protein 1.7
CREAMY COLESLAW
This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.
Provided by Alexis Touchet
Yield 8 servings
Number Of Ingredients 8
Steps:
- Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.
SHREDDED-CARROT-AND-CABBAGE COLESLAW
Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.
RESTAURANT-STYLE COLESLAW II
This delicious recipe turns out slaw just like the famous coleslaw at a popular fried chicken restaurant chain!
Provided by STEPHB1
Categories Salad Coleslaw Recipes With Mayo
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 158 calories, Carbohydrate 14.3 g, Cholesterol 6.1 mg, Fat 11.2 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 249.6 mg, Sugar 11.7 g
COLE SLAW WITH MISO DRESSING
Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Categories easy, lunch, salads and dressings, vegetables, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
- Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
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