Pocketknife Coleslaw Recipes
POCKETKNIFE COLESLAW
Provided by Jeff Gordinier
Categories weekday, salads and dressings
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut cabbage, pepper and tomatoes into 1/4-inch dice. Reserve a small handful of tomatoes and put rest of diced vegetables and scallions in a large bowl.
- Combine mayonnaise, horseradish, mustard, sugar, vinegar, cayenne, pepper and salt. Just before serving, add half the dressing to vegetables and toss. Add more dressing to taste, if desired, and toss again. Garnish with reserved tomatoes.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
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