Irenes Wilted Coleslaw Recipes

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WILTED COLESLAW



Wilted Coleslaw image

I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 8

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 bacon strips
2 tablespoons sugar
4-1/2 teaspoons vinegar
Dash paprika

Steps:

  • In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

Nutrition Facts :

WILTED COLESLAW FOR ONE PERSON



Wilted Coleslaw for One Person image

Make and share this Wilted Coleslaw for One Person recipe from Food.com.

Provided by shellbee

Categories     Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 slices bacon
2 tablespoons sugar
4 1/2 teaspoons vinegar
1 dash paprika

Steps:

  • in a small bowl, combine cabbage, onion, celery seed and salt.
  • set aside.
  • in skillet, cook bacon till crisp.
  • drain; reserving 1 tablespoons bacon dripping.
  • crumble bacon over cabbage mixture.
  • to drippings add sugar, vinegar, and paprika.
  • stir and heat till sugar is dissolved.
  • pour this over cabbage mixture and toss.

Nutrition Facts : Calories 332.2, Fat 20.6, SaturatedFat 6.8, Cholesterol 30.8, Sodium 684.2, Carbohydrate 30.7, Fiber 2.1, Sugar 28.1, Protein 6.6

IRENE'S WILTED COLESLAW



Irene's Wilted Coleslaw image

This is a very easy, tried and true recipe. I use a food processor with a shredding blade to get the right texture. You can use a bag of shredded cabbage (found in the refrigerator section of your market) instead of shredding the cabbage yourself. This is best made a few hours before serving or a day in advance.

Provided by The Kissing Cook

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 head green cabbage, cut into1 inch wedges so it can fit into the food processor
1 medium onion, cut into quarters
1/2 cup sugar
1 cup vegetable oil
1 tablespoon sugar
1 cup white vinegar
1 teaspoon salt
3/4 teaspoon celery seed

Steps:

  • Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
  • In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
  • Pour mixture over cabbage mixture and mix well.
  • Sprinkle celery seed over mixture and mix well.
  • Refrigerate until ready to use.

CONTRACTOR'S COLE SLAW



Contractor's Cole Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

6 cups shredded cabbage (about 1 head)
1 cup shredded carrot (2 to 3 carrots)
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

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.

SOUTHERN WILTED COLESLAW



Southern Wilted Coleslaw image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

0.75 pounds green cabbage
1 cups onion
1 units green bell pepper
0.5 cups sugar
0.5 cups white vinegar
0.5 cups oil
2 teaspoons salt
1 teaspoons dry mustard
1 teaspoons celery seeds

Steps:

  • Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
  • Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
  • Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WILTED SAVOY CABBAGE



Wilted Savoy Cabbage image

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 tablespoons unsalted butter
1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
Coarse salt and freshly ground pepper
2 small heads Savoy cabbage, stems removed, leaves torn
3 pods green cardamom, freshly ground (optional)

Steps:

  • Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

WILTED LETTUCE



Wilted Lettuce image

"Here's an easy, old-fashioned salad that makes for a different-tasting side dish," writes Jennie Wilburn of Long Creek, Oregon. "You can use less bacon drippings to cut down on the fat."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

8 cups torn leaf lettuce or spinach
1/2 medium onion, sliced into rings
3 bacon strips, diced
1/4 cup vinegar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon pepper
1 hard-boiled large egg, chopped

Steps:

  • Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Nutrition Facts :

VERY GREEN COLESLAW WITH GRILLED POBLANOS



Very Green Coleslaw With Grilled Poblanos image

Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.

Provided by Nicole Taylor

Categories     dinner, lunch, condiments, salads and dressings, slaws, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 12

3 poblano chiles
12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
1 cup thinly sliced scallions
1 cup seasoned rice vinegar
¼ cup granulated sugar
¼ teaspoon kosher salt (such as Diamond Crystal)
2 garlic cloves, grated
¼ cup apple cider vinegar
½ teaspoon celery seed
¼ teaspoon kosher salt (such as Diamond Crystal)
¼ cup extra-virgin olive oil
½ teaspoon hot sauce (optional)

Steps:

  • Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
  • Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
  • Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.

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