Ruths Cole Slaw Recipes
SOUTHERN STYLE COLESLAW
Provided by LittleFamilyAdventure.com
Time 1h10m
Number Of Ingredients 8
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
COLE SLAW
Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
RUTH'S COLE SLAW
Make and share this Ruth's Cole Slaw recipe from Food.com.
Provided by Lynn S.
Categories Vegetable
Time 20m
Yield 12 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first four ingredients and pour the mixture on the vegetables. Stir in remaining ingredients. Cover and Chill. This recipe makes 6 cups.
SPECTACULAR OVERNIGHT SLAW
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.
Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
AMY'S COLESLAW
This is the result of my own trial and error in the effort to come up with a good, homemade slaw. If it's too tangy for your liking, you can always add more sugar. I've made it with red cabbage, which was really pretty, but it didn't taste as good as the green, so I would recommend sticking with the green cabbage.
Provided by cookietoze
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shred 3/4 of cabbage.
- Slice remaining cabbage into ribbons and chunkier pieces (you don't want it all finely shredded).
- Peel and shred carrot.
- In a large bowl, combine all ingredients thoroughly.
- Keep in refrigerator; the flavors will mingle and it will taste even better the next day.
Nutrition Facts : Calories 101.4, Fat 4.9, SaturatedFat 1.1, Cholesterol 5.8, Sodium 225.8, Carbohydrate 12.5, Fiber 2.1, Sugar 7.6, Protein 2.7
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