Mikes Bahamian Coleslaw Recipes

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BAHAMIAN COLESLAW



Bahamian Coleslaw image

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

1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 tomatoes, chopped
1 medium sweet onion, chopped
1/2 green pepper, chopped
1 1/2 cups light mayonnaise
1 cup ketchup
2 tablespoons mustard
2 teaspoons soy sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
fresh lemon juice, as desired

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



Rudy Mikeska's Coleslaw image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 35 servings

Number Of Ingredients 9

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.

MIKES' COLESLAW



Mikes' Coleslaw image

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

½ cup almonds
5 cups shredded cabbage
1 ½ cups dried cranberries
¾ cup celery, diced
¾ cup chopped green onion
¾ cup chopped red bell pepper
½ cup mayonnaise (such as Hellman's®)
1 ½ tablespoons honey mustard
1 ½ tablespoons honey
3 pinches dried basil, or to taste
salt and ground black pepper to taste

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



Mikes' Coleslaw image

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

½ cup almonds
5 cups shredded cabbage
1 ½ cups dried cranberries
¾ cup celery, diced
¾ cup chopped green onion
¾ cup chopped red bell pepper
½ cup mayonnaise (such as Hellman's®)
1 ½ tablespoons honey mustard
1 ½ tablespoons honey
3 pinches dried basil, or to taste
salt and ground black pepper to taste

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



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

MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)



Mike Mills' Crunchy Cole Slaw ? (A Variation It Inspired) image

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

1 (16 ounce) bag tri-color deli coleslaw mix (Carrots, Green Cabbage, Red Cabbage)
2 -3 tablespoons green bell peppers, chopped
1/4 cup onion, chopped (I prefer Red or Vidalia)
1 cup apple cider vinegar (for a bit milder bite, I use half Cider and half White Vinegar)
1 cup sugar (or use sugar substitute of choice, to taste... I have used half-cup sugar and Stevia equivalent, to )
3 teaspoons canola oil
1/4 teaspoon celery seed (more if desired)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

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



Mikes' Coleslaw image

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

½ cup almonds
5 cups shredded cabbage
1 ½ cups dried cranberries
¾ cup celery, diced
¾ cup chopped green onion
¾ cup chopped red bell pepper
½ cup mayonnaise (such as Hellman's®)
1 ½ tablespoons honey mustard
1 ½ tablespoons honey
3 pinches dried basil, or to taste
salt and ground black pepper to taste

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



Mikes' Coleslaw image

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

½ cup almonds
5 cups shredded cabbage
1 ½ cups dried cranberries
¾ cup celery, diced
¾ cup chopped green onion
¾ cup chopped red bell pepper
½ cup mayonnaise (such as Hellman's®)
1 ½ tablespoons honey mustard
1 ½ tablespoons honey
3 pinches dried basil, or to taste
salt and ground black pepper to taste

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



Marie's Coleslaw image

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

1 cup sugar
1 teaspoon mustard seeds
1 teaspoon salt
1 green bell pepper, seeded and finely chopped
1 whole cabbage, shreaded
1 cup cider vinegar
1 teaspoon celery seed
1/4 cup finely chopped onion
1/2 red bell pepper, seeded and finely chopped

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



Mikes' Coleslaw image

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

½ cup almonds
5 cups shredded cabbage
1 ½ cups dried cranberries
¾ cup celery, diced
¾ cup chopped green onion
¾ cup chopped red bell pepper
½ cup mayonnaise (such as Hellman's®)
1 ½ tablespoons honey mustard
1 ½ tablespoons honey
3 pinches dried basil, or to taste
salt and ground black pepper to taste

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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