Saskatoon Cole Slaw Recipes
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.
SASKATOON COLE SLAW
Steps:
- A day ahead of time, put cabbage, carrots, and onions in a roomy non-metal bowl and chill. Combine remaining ingredients in a saucepan and bring to a boil. Pour over vegetables, mix well. Let vegetables wilt for 20 minutes. Cover and refrigerate overnight. Drain before serving if you wish. This salad will keep in the refrigerator for 10 days.
WORLD'S BEST COLE SLAW! (I PROMISE)
Make and share this World's Best Cole Slaw! (I Promise) recipe from Food.com.
Provided by Talal B.
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
- It can be eaten immediately but tastes best after 4 hours.
- Substitution: If you don't have Buttermilk, you use Sour Cream.
- Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
- Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
- Enjoy!
Nutrition Facts : Calories 114.8, Fat 5.4, SaturatedFat 0.9, Cholesterol 5.2, Sodium 272.4, Carbohydrate 16.4, Fiber 1.4, Sugar 11.9, Protein 1.5
SASKATOON COLESLAW
This is a recipe that I found in a newspaper supplement probably from the Winnipeg Free Press. It's probably about thirty years old. I make it just about every Christmas and Easter. What I love about it, is that it keeps for a long time. I put the leftover coleslaw in a large glass jar and it still tastes great! If you're making this for a larger group, you can double the recipe.
Provided by Aunty Pen
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- A day ahead of time, put cabbage, carrots and onions in a large non metal bowl and chill. Combine remaining ingredients in a saucepan and bring to a boil. Pour over the vegetables, mix well. Cover with plastic wrap and refrigerate overnight. Drain before serving if you wish.
Nutrition Facts : Calories 408.8, Fat 27.5, SaturatedFat 4.1, Sodium 430.7, Carbohydrate 40.5, Fiber 2.1, Sugar 37, Protein 1.2
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- Cut the cabbage into four quarters, and then cut out the core in each section. Cut each quarter crosswise in half. Cut the cabbage pieces into long, thin ribbons like shown in the photo. You most likely will have more than 8 cups, cabbage is hard to gauge! Simply store the extra cabbage.
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