Jeans Country Coleslaw Recipes

HOMEMADE COUNTRY COLESLAW RECIPE

Steps:

• In a bowl whisk mayonnaise, vinegar, sugar, paprika, and salt together.
• Toss cabbage, carrots, and apple in a large bowl.
• Pour dressing over top and toss to combine.
• Cover and chill for 30 minutes before serving.
• Garnish with cilantro.

HELLMAN'S COUNTRY-STYLE COLESLAW

Steps:

• In medium bowl stir together first 6 ingredients.
• Add remaining ingredients; toss to coat well.
• Cover; chill at least 2 hours.

CREAMY CRISPY COLESLAW WITH PECANS

Steps:

• Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
• Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

CLASSIC COLESLAW

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

ORIGINAL PANTRY CAFE COLESLAW

Steps:

• Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half, and salt. Stir until smooth.
• Pour dressing over cabbage in large bowl and toss until cabbage is well coated.

TRADITIONAL CREAMY COLESLAW

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.

LOWCOUNTRY PICKLED COLESLAW

Steps:

• Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
• Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
• Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

HAWAIIAN COLE SLAW

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.