Jewish Coleslaw Recipes

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CLASSIC COLESLAW



Classic Coleslaw image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves

Steps:

  • Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
  • Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
  • Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

JEWISH BRISKET SANDWICH WITH SMOKED MOZZARELLA AND RED CABBAGE SLAW



Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 25

One 4-pound beef brisket
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and crushed
2 celery stalks, cut into chunks
1 large carrot, cut into chunks
1 yellow onion, cut into chunks
2 cups red wine
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
3 or 4 fresh thyme sprigs
1/2 cup mayonnaise
1 tablespoon stone-ground mustard
4 onion rolls, buttered and toasted until golden
8 slices smoked mozzarella
Red Cabbage Slaw, recipe follows
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1/4 cup red wine vinegar
1 1/2 tablespoons sugar
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced jarred cherry peppers
1 small shallot, thinly sliced
1/2 head red cabbage, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
  • Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours.
  • Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain.
  • Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw.
  • Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.

DELI-STYLE COLE SLAW



Deli-Style Cole Slaw image

A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.

Provided by threeovens

Categories     Greens

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium green cabbage, cored and shredded
1/2 small onion, shredded on a box grater
1 carrot, peeled and grated (optional)
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon fresh ground black pepper
1/2 cup kosher dill pickle, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon caraway seed

Steps:

  • Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
  • Rinse cabbage mixture with cold water and dry thoroughly.
  • Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
  • Stir in cabbage and refrigerate until serving, at least 2 hours.
  • Can be stored for 2 days.

DELI COLESLAW



Deli Coleslaw image

This is similar to the coleslaw served in my favorite Jewish deli. I got the recipe from a group made cookbook sold for a charitable organization. It is basic and easy to make.

Provided by lfeinb5706

Categories     Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 cups cabbage
2 shredded carrots
1 cup mayonnaise
1/2 cup white vinegar
1/4 cup lemon juice
6 tablespoons sugar

Steps:

  • Mix together and refrigerate it overnight.

Nutrition Facts : Calories 179.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.8, Carbohydrate 22.6, Fiber 2.1, Sugar 14.8, Protein 1.4

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