Red Barrel Cole Slaw Recipes

SERIOUSLY GOOD HOMEMADE COLESLAW

Seriously Good Homemade Coleslaw image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 25m

Yield Makes approximately 10 servings

Number Of Ingredients 10

Ingredients

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Steps:

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg

RED CABBAGE SLAW

Red Cabbage Slaw image

A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.

Provided by AuntE

Categories Salad Coleslaw Recipes With Mayo

Time 4h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 small head red cabbage, thinly sliced and chopped
½ cup grated carrot
½ cup mayonnaise
¼ cup dried cranberries
¼ cup chopped walnuts
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar
1 teaspoon white sugar, or more to taste

Steps:

Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!

Provided by LUv 2 BaKE

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Steps:

Combine vegetables in a large mixing bowl.
In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
Pour hot dressing over vegetables; mix well.
Refrigerate to blend flavours.
Leftovers will keep a couple days in the fridge.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2

RED BBQ SLAW

Red BBQ Slaw image

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Provided by Robin Lee Starnes

Categories Salad Coleslaw Recipes No Mayo

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

Steps:

Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g

CAROLINA STYLE RED SLAW

Carolina Style Red Slaw image

Provided by Melissa

Categories Salad Side Dish

Number Of Ingredients 10

Ingredients

6 cups finely chopped green cabbage
1/4 cup finely chopped sweet onion
1/4 cup finely chopped carrot (optional)
1/2 cup ketchup
1/2 cup apple cider vinegar
3 Tbsp granulated sugar
2 tsp crushed red pepper flakes (adjust to taste)
1 tsp salt (`)
1 tsp barbecue seasoning
1 tsp hot sauce (adjust to taste)

Steps:

In a medium size mixing bowl, mix together cabbage, onion and carrot.
In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
Serve with chopped pork barbecue or your favorite barbecue entrees.

Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g

RED AND GREEN COLE SLAW

Red and Green Cole Slaw image

Provided by Food Network

Time 10m

Yield 8 to12 servings

Number Of Ingredients 5

Ingredients

1/2 head red cabbage
1/2 head green cabbage
2 tablespoons sugar
1 lemon, juiced
Pinch salt

Steps:

Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

BBQ RED SLAW

BBQ Red Slaw image

North Carolina red slaw with a tangy flavor for pork sandwiches, burgers or as a side dish.

Provided by Donya Mullins

Categories Extras Salad

Number Of Ingredients 7

Ingredients

4 cups cabbage - finely chopped
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
dash of hot sauce

Steps:

Place chopped cabbage in a large bowl.
Whisk together ketchup, vinegar, sugar salt and pepper.
Pour dressing over cabbage and toss until well mixed.
Store in an airtight container in refrigerator until ready to serve.
Serve with pulled pork on rolls, ribs or BBQ chicken