Home Style Coleslaw Recipes

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HOMEMADE COLESLAW



Homemade Coleslaw image

Classic coleslaw with a vinegar/mayonnaise dressing.

Provided by sal

Categories     Salad     Coleslaw Recipes     With Mayo

Time 25m

Yield 8

Number Of Ingredients 9

1 tablespoon distilled white vinegar
1 cup mayonnaise
2 tablespoons prepared Dijon-style mustard
3 cups shredded cabbage
3 cups shredded red cabbage
1 cup grated carrot
½ cup shredded green bell pepper
½ cup shredded rell bell pepper
½ cup shredded celery

Steps:

  • In a small bowl combine vinegar, mayonnaise and mustard.
  • In a large bowl combine cabbage, carrots, bell peppers and celery.
  • Pour dressing over vegetables, mixing to coat evenly. Chill, and serve over lettuce leaves.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 7.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 2 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 277.9 mg, Sugar 3.5 g

HOME-STYLE COLESLAW



Home-Style Coleslaw image

This recipe is a staple at our house. The colors get the kids' attention, especially when I use red and green cabbage.-Joy Cochran, Roy, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 9

8 cups finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free sour cream
1 tablespoon sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine cabbage and carrot. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 6-8 hours or overnight.,

Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 292mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

RESTAURANT-STYLE COLESLAW I



Restaurant-Style Coleslaw I image

This a copy of a popular restaurant style coleslaw.

Provided by Marsha

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons white wine vinegar
2 ½ tablespoons lemon juice

Steps:

  • Combine the coleslaw and onion in a large bowl.
  • In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g

SIMPLE COLESLAW



Simple Coleslaw image

"Simple Coleslaw, with its zippy dressing, takes just minutes to toss together, especially is you take advantage of convenient shredded cabbage from the grocery store."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 cups shredded cabbage
1-1/2 cups torn salad greens
1/4 cup chopped green pepper
1/4 cup chopped celery
1 small carrot, sliced
1/2 cup mayonnaise
1/4 cup chopped green onions
1 teaspoon white vinegar
1/4 teaspoon sugar
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine cabbage, salad greens, green pepper, celery and carrot. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and stir to coat. Serve immediately.

Nutrition Facts : Calories 148 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 165mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CLASSIC HOMEMADE COLESLAW



Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories     Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

  • Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
  • Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
  • In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
  • Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

CHINESE COLESLAW



Chinese Coleslaw image

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
DRESSING:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Steps:

  • Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

Nutrition Facts :

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