Pop Pops Coleslaw Recipes
POPPY SEED COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
- In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
- Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.
THE LADY'S COLESLAW (PAULA DEEN)
There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).
Provided by SharleneW
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
- Put processed vegetables into serving bowl.
- Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
- Shred the remaining half head of cabbage.
- Mix cabbage with processed vegetables.
- In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
- Mix dressing into vegetables and toss well.
- Chill for at least 1 hour.
- Toss again before serving.
POPEYE'S FAMOUS COLESLAW RECIPE RECIPE - (3.5/5)
Provided by ukiahgal67
Number Of Ingredients 10
Steps:
- Combine all vegetables and 1 teaspoon salt. Mix together all dressing ingredients until well blended. Pour over vegetable mixture and refrigerate 2 hours or more to let flavors blend together.
COLESLAW WITH POPPY SEED DRESSING
This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 102mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
POP-POP'S COLESLAW
This recipe is best when "angel hair" shredded cabbage is used. Angel hair refers to a fine shred (1mm) as opposed to the standard shred (3mm) found in most groceries. If your mandolin or shredder does not have a blade or setting that fine I recommend "Dole Angel Hair Coleslaw Mix" in the bag.
Provided by m10419
Categories Vegetable
Time P1DT1h
Yield 12 cups, 24-30 serving(s)
Number Of Ingredients 14
Steps:
- Combine shred mix ingredients thoroughly. Cover and set aside while preparing dressing. Mix dressing ingredients until sugar and salt are incorporated. In a 3 quart mixing bowl slowly combine dressing and shred mix until quite wet. Cover and place in refrigerator for 24 hours. Enjoy with BBQ, hamburgers, hotdogs of any favorite meal.
Nutrition Facts : Calories 89.4, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 473.8, Carbohydrate 7.4, Fiber 0.8, Sugar 2.7, Protein 0.7
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