Moms Slaw Recipes
MOM'S COLESLAW
Year-round, our family always goes for this crisp, refreshing salad. With a tangy vinegar and oil dressing., it has wonderful homemade flavor. When Mom made it years ago for our family of seven, it was rare to have leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 262 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein.
MOM'S CHOPPED COLESLAW
For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
MOMMA'S SLAW
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.
- For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth.
- Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving.
- Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.)
- Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste.
MOM'S SLAW
This is mom's coleslaw recipe. She is always asked to make the slaw at every family function because she makes the best. As a special note, I believe that the fine-ness of the shredding of the cabbage & carrots really can change the turnout of the coleslaw. My family really likes it finely shredded. Others may like it shredded much more course.
Provided by JillQH
Categories Greens
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Finely shred the cabbage and carrot.
- Add all other ingredients and mix throughly.
- Refridgerate.
Nutrition Facts : Calories 136.3, Fat 8, SaturatedFat 1.2, Cholesterol 6.1, Sodium 421, Carbohydrate 16.4, Fiber 2.3, Sugar 10.1, Protein 1.6
AIN'T YOUR MAMA'S SLAW
As side salads go, this coleslaw is as untraditional as it gets-with fresh pineapple, dried cranberries and a sprinkling of brown sugar.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large bowl.
- Mix dressing and sugar until blended. Add to salad; toss to coat.
- Refrigerate 1 hour. Add nuts just before serving; mix lightly.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
MOM'S COLESLAW
Provided by Irene Clark
Categories Salad Leafy Green Side No-Cook Picnic Quick & Easy Yogurt Mayonnaise Vinegar Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.
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