Nats King Cole Coleslaw Recipes

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NAT KING COLE SLAW



Nat King Cole Slaw image

This crispy coleslaw is named for a famous singer from the '50s. The pretty salad with flecks of green and red pepper has a creamy dressing that has a little kick from chili powder. -Judy Nix, Toccoa, Georgia

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

4 cups shredded cabbage
1 medium onion, chopped
1 medium green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon pepper

Steps:

  • In a salad bowl, combine the cabbage, onion, green pepper and pimientos. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 54 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

" NAT'S KING COLE" COLESLAW



Unforgettable, in every way. If you don't want to use maple syrup, use honey. You can substitute 1 lg pkg of coleslaw mix for the slaw mixings below. From Crazy Plates.

Provided by Krsi Sue

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup rice vinegar
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon gingerroot, grated
6 cups green cabbage, shredded
1 cup red cabbage, shredded
1 cup carrot, grated
1/3 cup green onion, chopped
1 large apple, unpeeled, cored, and shredded

Steps:

  • Whisk together vinegar, maple syrup, soy sauce, sesame oil, and gingerroot in a small bowl.
  • In a large bowl, combine cabbage, onions, carrots and apple.
  • Pour dressing over salad and mix well.
  • Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 107, Fat 2.5, SaturatedFat 0.4, Sodium 366.1, Carbohydrate 21.2, Fiber 3.4, Sugar 15.7, Protein 2.2

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

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.

NAT KING COLE SLAW



Nat King Cole Slaw image

This crispy coleslaw is named for a famous singer from the '50's. The pretty salad with flecks of green and red pepper has a creamy dressing that has a little kick from chili powder. -Judy Nix, Toccoa, Georgia

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 9

4 cups shredded cabbage
1 medium onion, chopped
1 medium green pepper, chopped
1 (2 ounce) jar diced pimientos, drained
2 tablespoons vegetable oil
2 tablespoons white wine vinegar or cider vinegar
½ teaspoon salt
½ teaspoon chili powder
¼ teaspoon pepper

Steps:

  • In a salad bowl, combine the cabbage, onion, green pepper and pimientos. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 6 g, Cholesterol 0 mg, Fat 4.7 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 176 mg, Sugar 3 g

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