Pocketknife Coleslaw Recipes

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POCKETKNIFE COLESLAW



Pocketknife Coleslaw image

Provided by Jeff Gordinier

Categories     weekday, salads and dressings

Time 45m

Yield 12 servings

Number Of Ingredients 12

1 head cabbage about 3 pounds, cored
1 large green bell pepper, cored and seeded
2 tomatoes
6 to 8 scallions, green parts only, sliced 1/4-inch thick
2 cups mayonnaise
2 tablespoons hot horseradish
2 tablespoons yellow mustard
1 tablespoon sugar
1/3 cup white vinegar
1/2 teaspoon cayenne
1/2 teaspoon pepper
1 teaspoon kosher salt

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



The Best Creamy Coleslaw image

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

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

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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