Rudy Mikeskas Coleslaw Recipes

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SOUTHERN STYLE COLESLAW



Southern Style Coleslaw image

Provided by LittleFamilyAdventure.com

Time 1h10m

Number Of Ingredients 8

1 medium green cabbage
1/4 small red cabbage
3 carrots
1 cup mayonnaise
1/4 cup sugar
2 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
  • Grate carrots using box grater or grating blade in a food processor.
  • In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
  • Add cabbage and carrots. Mix to combine.
  • Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.

Nutrition Facts : Calories 152 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RUDY MIKESKA'S BAR B-Q SAUCE



Rudy Mikeska's Bar B-Q Sauce image

Though the quantities are large, these are the recipes tested by the chef.

Provided by Food Network

Time 25m

Yield 3 to 4 gallons

Number Of Ingredients 12

1 pound butter
1 pound onions, finely chopped
5 lemons, cut into 8 wedges, lengthwise
1/3 gallon Worcestershire sauce
3 ounces red wine vinegar
3 ounces granulated garlic
1 to 2 pounds brown sugar, to taste
1 gallon ketchup
12 ounces tomato juice
8 ounces V-8 juice
Tomato puree, as needed for thickness
Salt and freshly ground black pepper, to taste

Steps:

  • In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;

RUDY MIKESKA'S COLESLAW



Rudy Mikeska's Coleslaw image

Though the quantities are large, these are the recipes tested by the chef.

Provided by Food Network

Time 1h5m

Yield 35 servings

Number Of Ingredients 9

6 heads green cabbage, cleaned, cored and shredded
1 head purple cabbage, cleaned, cored and shredded
4 large carrots, peeled and shredded
3 red or orange bell peppers, cored and finely chopped
2 stalks of celery, tops removed, and chopped finely
1 pound sugar, more to taste
3/4 cup red wine vinegar, or to taste
6 tablespoons black pepper, more to taste
8 cups Miracle Whip salad dressing, more to taste

Steps:

  • In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.

RACHEL RAY'S VINEGAR-BASED COLESLAW



Rachel Ray's Vinegar-Based Coleslaw image

Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.

Provided by lecole54

Categories     Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut oil (or vegetable oil, eyeball it)
16 ounces coleslaw mix
1 teaspoon salt
salt, to taste
pepper, to taste

Steps:

  • Mix vinegar and sugar.
  • Add oil.
  • Add cabbage to dressing and season with salt and pepper.
  • Toss with fingers to combine.
  • Adjust seasoning.
  • Let stand 20 minutes.
  • Re-toss and serve.

Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5

CORKY'S MEMPHIS-STYLE COLESLAW



Corky's Memphis-Style Coleslaw image

I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out!

Provided by B B Adams

Categories     Vegetable

Yield 1 batch

Number Of Ingredients 11

1 head green cabbage, cored and shredded (I used packaged cabbage such as angel-hair if I am short on time)
2 medium-size carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons onions, grated
2 cups prepared mayonnaise
3/4 cup granulated sugar
1/4 cup dijon-style mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
  • In another bowl, mix together all of the remaining ingredients.
  • Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
  • Stir again before serving.
  • NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.

ALICE WATERS'S COLESLAW



Alice Waters's Coleslaw image

Provided by Jason Epstein

Categories     easy, side dish

Time 2h15m

Yield 8 to 12 servings

Number Of Ingredients 10

1 medium cabbage (about 3 pounds), outer leaves removed
1 large jalapeño pepper
1/2 small red onion, cut in half through the stem, peeled and thinly sliced
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juice
3 to 4 teaspoons red wine vinegar
1/4 to 1/3 cup olive oil
1 1/2 teaspoons Maldon or other sea salt or more to taste
1/2 teaspoon freshly ground pepper or more to taste
Large pinch of sugar or more to taste

Steps:

  • Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
  • Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 4 grams

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