Mike Andersons Coleslaw Recipes

BUTTERMILK COLESLAW

Buttermilk Coleslaw image

Creamy buttermilk coleslaw that is easy and quick.

Provided by TCSTEFFEY

Categories Salad Coleslaw Recipes With Mayo

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
2 (16 ounce) packages shredded coleslaw mix

Steps:

In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 14.7 g, Cholesterol 20.7 mg, Fat 31.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 247.2 mg, Sugar 4.5 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

Ingredients

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

ALMOST FAMOUS COLESLAW

Almost Famous Coleslaw image

Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.

Provided by Food Network Kitchen

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

One 14-ounce bag coleslaw mix (traditional mix of green cabbage and carrots)
1/2 small onion
2 tablespoons plus 2 teaspoons sugar
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon dry mustard powder
Pinch paprika
Kosher salt

Steps:

Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

RUDY MIKESKA'S COLESLAW

Rudy Mikeska's Coleslaw image

Provided by Food Network

Categories side-dish

Time 40m

Yield 35 servings

Number Of Ingredients 9

Ingredients

6 heads green cabbage, cleaned, cored and shredded
1 head purple cabbage, cleaned, cored and shredded
4 large carrots, peeled and shredded
3 red or orange bell peppers, cored and finely chopped
2 stalks of celery, tops removed, and chopped finely
1 pound sugar, more to taste
3/4 cup red wine vinegar, or to taste
6 tablespoons black pepper, more to taste
8 cups Miracle Whip salad dressing, more to taste

Steps:

In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.

COLESLAW

Coleslaw image

Provided by Amanda Hesser

Categories salads and dressings, side dish

Time 40m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 tablespoon red-wine vinegar
1 tablespoon sugar
1/4 cup mayonnaise
1/4 cup whole milk yogurt
6 cups thinly sliced cabbage (a mix of red, Savoy or Napa)
2 scallions, thinly sliced
1 tart apple, peeled, quartered and thinly sliced
1/3 cup chopped parsley
Sea salt

Steps:

Whisk together the vinegar and sugar to dissolve the sugar. Whisk in the mayonnaise and yogurt. In a large serving bowl, mix the cabbage, scallions, apple and parsley. Pour over the dressing and fold together. Taste and add salt, if needed. Let sit for about 30 minutes before serving -- you may want to put it in the refrigerator, but make sure it comes to room temperature before serving.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 8 grams

STUART ANDERSON'S BLACK ANGUS COLESLAW

Stuart Anderson's Black Angus Coleslaw image

Posted for a recipe request. I like marinating the cabbage because it takes the toughness out of the cabbage. Cook time includes marinating.

Provided by Kats Mom

Categories Vegetable

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups water
1/2 cup cider vinegar
1/4 cup sugar
3 lbs cabbage, finely shredded
green leaf lettuce, for garnish
1 1/2 cups mayonnaise
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon prepared horseradish
1 pinch paprika

Steps:

Combine water, vinegar and sugar until sugar is dissolved.
Add cabbage to the mixture.
Toss thoroughly.
Marinate for at least an hour.
Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
Toss drained cabbage with some of the dressing.
Serve on plates lined with lettuce leaves.

Nutrition Facts : Calories 227.6, Fat 12.4, SaturatedFat 2.1, Cholesterol 10.2, Sodium 279.2, Carbohydrate 28.9, Fiber 3.1, Sugar 19.8, Protein 2.4

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