Harvey House Coleslaw Recipes

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DAVE'S COLESLAW



Dave's Coleslaw image

This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.

Provided by R0XY24

Categories     Salad     Vegetable Salad Recipes

Time 8h20m

Yield 12

Number Of Ingredients 14

1 head cabbage, cored and coarsely chopped
1 carrot, grated
1 sweet onion, minced
3 green onions, minced
1 dill pickle, minced
1 cup mayonnaise
2 cups buttermilk
2 tablespoons dill pickle juice
2 tablespoons vinegar
2 tablespoons prepared yellow mustard
½ cup white sugar
1 pinch cayenne pepper
1 teaspoon salt, divided
1 clove garlic

Steps:

  • In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
  • In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.7 g, Cholesterol 8.6 mg, Fat 15.2 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 462.3 mg, Sugar 14.5 g

HARVEY HOUSE COLESLAW



Harvey House Coleslaw image

This recipe has been handed down for generations. It's sweet-tart-crisp and easy to make. Make it the day before you need it to let he flavors meld.

Provided by MizzNezz

Categories     Vegetable

Time 27m

Yield 16 serving(s)

Number Of Ingredients 9

1 large head of cabbage
2 large onions
2 carrots
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1 cup white vinegar
3/4 cup vegetable oil

Steps:

  • Shred cabbage, onion, and carrots; mix well.
  • Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish.
  • Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan.
  • Bring to a boil.
  • Pour over cabbage mixture.
  • Refrigerate for a day, stirring occasionally.

FOREVER COLESLAW



Forever Coleslaw image

I got this recipe from a good friend. This recipe has definately gone around the block many times. Once made up, it can last up to 3 weeks, but will darken with age

Provided by Abby Girl

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 large cabbage, shredded
2 medium carrots, grated
1 medium onion, grated
3/4 cup vinegar
1/2 cup vegetable oil
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed

Steps:

  • Put cabbage, carrots and onion in large bowl.
  • Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
  • Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
  • Store in covered container in refrigerator. Let stand one or two days before eating.

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