MY MOM'S COLESLAW
This is my mom's recipe. We don't usually measure anything, we just KNoW what to do; but a friend of mine requested I put this on my recipe site, so I have done so.
Provided by Darlene Summers
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Grate cabbage, carrots and onion.
- Mix together in large salad bowl.
- Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
- Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well.
- Refrigerate till very good and cold.
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.
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.
TROPICAL COLESLAW
Lime and mandarin oranges are the keys to a sweet and tangy slaw that serves a crowd.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- In large bowl, mix coleslaw mix, mandarin oranges and onions.
- In small bowl, mix yogurt, mayonnaise, lime peel and lime juice; gently fold into coleslaw mixture. Refrigerate at least 15 minutes but no longer than 4 hours to blend flavors.
- Just before serving, sprinkle with cashews. Cover; refrigerate any remaining coleslaw.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
EMERIL LAGASSE'S COLESLAW
Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.
Provided by Amber Dawn
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
- Whisk to combine.
- With food processor, shred cabbages, carrot and onion.
- Add to bowl with diced bell pepper and minced parsley.
- Toss well to combine.
- Chill, covered in refrigerator until time to serve.
- Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.
EMILY'S COLESLAW
Asian-type coleslaw. Tastes best if made at least 6 hours before serving. Leftovers are excellent.
Provided by Allrecipes Member
Categories No Mayo Coleslaw
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
- Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 286 calories, Carbohydrate 25 g, Cholesterol 5.3 mg, Fat 19.3 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 94.2 mg, Sugar 9.2 g
MIMI'S COLESLAW
I've been making this for years. Everyone who has had it says that it is so good. Hope you like it.
Provided by Mimi in Maine
Categories Low Protein
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all the ingredients for the dressing together and set aside.
- Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
- Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
- Refrigerate for about 2 hours to blend the flavors.
- Enjoy!
Nutrition Facts : Calories 172.7, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 584, Carbohydrate 14.1, Fiber 1.4, Sugar 5.7, Protein 1.1
MY MIL'S COLESLAW
My MIL gave me the 'ingredients only'...........she never measured anything. After several attempts, I got it right. I made her proud. I prefer to chop the veggies rather than grate (like KFC's cole slaw - which this tastes like). Servings are approximate.
Provided by dojemi
Categories Vegetable
Time 20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, chop cabbage, carrots, peppers and onion.
- Chop them ONE-AT-A-TIME-- not all together.
- Put into a large bowl and add remaining ingredients.
- Mix well.
- Best prepared the day before you plan to serve to allow flavors to blend and juice to form.
Nutrition Facts : Calories 59.7, Fat 0.2, Sodium 106.9, Carbohydrate 14.3, Fiber 3.4, Sugar 10.5, Protein 2
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