Louisiana Cole Slaw Recipes

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NEW ORLEANS COLESLAW



New Orleans Coleslaw image

This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it. I can't remember why I call it my New Orleans Coleslaw now (I've been making it, or a version of it, for so long) but I think it has something to do with all the wonderful pecan trees I saw when I was there. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 head white or savoy cabbage, weighing about 2 pounds before trimming
2 carrots
2 sticks celery
4 scallions
1 cup best quality, preferably organic, store-bought mayonnaise
4 tablespoons (1/4 cup) buttermilk
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
Salt and freshly ground black pepper
2/3 cup pecans, fairly finely chopped

Steps:

  • Trim and shred the cabbage; you can do this either by hand or with a food processor.
  • Peel and grate the carrots, and finely slice the celery and scallions.
  • Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
  • Season with salt and pepper and toss with the chopped nuts.

OLD-FASHIONED COLESLAW



Old-Fashioned Coleslaw image

My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

Steps:

  • In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

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

MIKE ANDERSON'S COLESLAW



Mike Anderson's Coleslaw image

This is a wonderful creamy coleslaw from Mike Anderson's restaurant in Louisiana! (Mike Anderson's Seafood in New Orleans) Source: Recipes from Mike Anderson's Seafood and Other South Louisiana Favorites by Mike Anderson "In Mike Anderson's restaurant there is a timer that sits next to the coleslaw. Every 15 minutes new coleslaw is made. This ensures that customers receive only the freshest, best-tasting coleslaw."

Provided by FLUFFSTER

Categories     Salad Dressings

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 tablespoon fresh finely minced garlic
1 1/4 cups mayonnaise
1/3 cup yellow mustard
3 1/2 tablespoons sugar
1 tablespoon black pepper
15 cups shredded green cabbage
2 cups shredded purple cabbage
1 1/2 cups finely chopped yellow onions
3/4 cup finely chopped green bell pepper
2 tablespoons chopped green onions
2 cups coleslaw dressing

Steps:

  • TO MAKE DRESSING:
  • In a mixing bowl combine all ingredients.
  • Stir well and refrigerate.
  • TO MAKE SLAW:
  • In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.

Nutrition Facts : Calories 312.3, Fat 22.4, SaturatedFat 3.3, Cholesterol 17.2, Sodium 516.2, Carbohydrate 28.7, Fiber 3.1, Sugar 18.5, Protein 2.5

CAJUN COLE SLAW



Cajun Cole Slaw image

A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.

Provided by Outta Here

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon louisiana hot sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 lemon, juice of
1 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
2 green bell peppers, seeded and thinly sliced
1 medium onion, peeled and shredded
1 large green cabbage head, shredded

Steps:

  • In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
  • Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
  • Stir in the garlic powder and salt and pepper.
  • Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
  • Refrigerate for at least an hour.
  • Serve cold.

COLE SLAW



Cole Slaw image

Provided by Jason Epstein

Categories     easy, salads and dressings, side dish

Time 1h10m

Yield About 10 cups

Number Of Ingredients 9

2 carrots, trimmed, peeled and chopped coarsely
1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely
1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 1/2 cups Hellmann's mayonnaise, or more to taste
1 teaspoon celery seed or caraway seed
Kosher salt

Steps:

  • In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped. Do not overprocess! Combine ingredients in a bowl.
  • Combine sugar and vinegar in a pan and stir over low heat until sugar melts. Pour over vegetables and mix. Add 1 1/2 cups mayonnaise and caraway or celery seeds, stir to combine and season with salt to taste. Add more mayonnaise, if desired. Chill for an hour and serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 424 milligrams, Sugar 8 grams

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