Neelys Rainbow Slaw Recipes

NEELYS' CARROT SLAW

Neelys' Carrot Slaw image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
4 cups shredded carrots
1 tablespoon celery seeds
1/4 cup chopped fennel fronds
1/4 cup currants
1/4 cup slivered almonds

Steps:

Add all ingredients to a small bowl and combine well.
In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.
Add all ingredients to a small bowl and combine well.

NEELY'S BARBECUE SAUCE

Neely's Barbecue Sauce image

Provided by Pat Neely

Categories Sauce Backyard BBQ Summer

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Steps:

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

NEELY'S COLESLAW

Neely's Coleslaw image

This is the famous sweet and spicy slaw from the Neely's restaurant that people come and buy by the bucketful. Make extra, you'll need it! From the Neely's Celebration Cookbook.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 6-8

Number Of Ingredients 11

Ingredients

1 small head green cabbage
1 small head red cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup prepared yellow mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (more or less to taste)
kosher salt

Steps:

Cut the cabbages into quarters, and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. Pour the vegetables into a large bowl, and toss to combine.
Whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne in a medium bowl, whisking until the sugar is dissolved. Toss the coleslaw with the dressing, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving. Enjoy!

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