BAHAMIAN COLESLAW
I got this from a lady who was a native of the island of Abaco in the Bahamas, she was the best cook on the island. It is better after it sits for a day or so. I use low fat mayo, but it's really good with the real deal. I'm unsure of how much this actually makes, so the serving number is just a guess, but it makes alot.
Provided by chelle keithley
Categories Caribbean
Time 12h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix up all ingredients in large bowl.
- Cover and refrigerate 12-24 hours.
Nutrition Facts : Calories 118.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 7.9, Sodium 435.1, Carbohydrate 12.3, Fiber 2.3, Sugar 8.1, Protein 1.9
RUDY MIKESKA'S COLESLAW
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.
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKE ANDERSON'S COLESLAW
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
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
MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)
In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.
Provided by grantg
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
- Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
- Pour 1/3 of the dressing onto the slaw & mix well.
- Repeat adding the dressing and mixing well until all dressing is used.
- This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
- Cooking time is chill time -- minimum of 2 hours before serving!
- This will serve hearty slaw eaters 4 servings.
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MARIE'S COLESLAW
An excellent coleslaw that keeps for weeks Marie was a lovely lady who was originally from Rocky Mount NC. She was kind enough to shsre this recipe with my mom many years ago.Then, the 50's, it had been handed down in her family for at least 5 generations.It was never a secret recipe, but one they thought enough of to pass on to successive generations. I have made small batches of this replacing most of the sugar with sugar substitute, but I would not trust the vinegar alone to keep it for more than a couple of days. Prep time is with food processor.
Provided by Poll_of_the_Purple_
Categories < 15 Mins
Time 10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat vinegar and sugar over low heat until the sugar is dissolved.
- Cool, then add the rest of the ingredients.
- Place in a large jar with a tight fitting lid.
- Refrigerate for several days, turning twice a day, before serving.
- Very good keeper.
- To serve drain amount needed for meal and dress with a little mayonnaise if desired.
Nutrition Facts : Calories 56.1, Fat 0.1, Sodium 125.5, Carbohydrate 13.4, Fiber 1.3, Sugar 12, Protein 0.8
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
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