MUSTARD COLESLAW
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Provided by Joshua Bousel
Categories Vegetarian
Time 25m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
THE ULTIMATE COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
TEXAS COLESLAW
One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.
Provided by Denyse
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g
TEXAS COLESLAW
Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
- Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
TEXAS SWEET & SOUR COLE SLAW
This is a crisp, marinated, sweet-and-sour slaw. It is a delicious alternative to creamy coleslaw. This recipe is from the http://www.greenling.com website.
Provided by anne236
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).
Nutrition Facts : Calories 146.9, Fat 7, SaturatedFat 0.9, Sodium 20.1, Carbohydrate 20.6, Fiber 2.9, Sugar 16.9, Protein 1.5
SIMPLE MEXICAN COLESLAW
Great twist to a BBQ classic!
Provided by 5ft5qt
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
- Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 5.1 g, Fat 3.5 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 97.2 mg, Sugar 2.7 g
TEXAS MUSTARD COLESLAW
Make this to accompany a cookout,a barbecue, or a covered-dish dinner. It is appealing and simple to prepare.
Provided by Sharon123
Categories Southwestern U.S.
Time 15m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Shred enough cabbage to make 12 cups.
- Combine cabbage, dill pickle, and onion in a large bowl; set aside.
- Combine remaining ingredients in a bowl; stir well.
- Pour over cabbage mixture; toss.
- Cover and chill.
- Yield: 14 to 16 servings.
TEXAS COLESLAW
Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.
Provided by Sandy in Oklahoma
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook time is chill time.
- In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
- Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
- Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7
TEXAS COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
- In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.
TEXAS YELLOW "COLD SLAW"
The word "coleslaw" comes from the Dutch, but Texans renamed it "cold slaw" and branded it their own by preparing it without mayonnaise. Here, crunchy cabbage, cucumbers and peppers are tossed with an onion-turmeric vinaigrette, which not only makes the onion sweet and mellow, but also gives the entire mix wonderful color. This must-try side dish is one of my favorite summer picnic salads, as it holds up unrefrigerated for hours and gets rave reviews.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
- Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
- Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.
MEMPHIS STYLE MUSTARD COLESLAW RECIPE
This is THE most flavorful coleslaw recipe you'll ever try, I can promise you that. You've never had anything quite like this. Perfect with Memphis barbeque ribs or chicken (or whatever), you'll probably want to make this instead of your regular coleslaw for... well, forever. It's that good. You'll want to start this a day in advance if you have time. Because while taking the time to draw the extra liquid from the veggies really makes the texture of the final slaw, it does take some time to drain, rinse, and dry them
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
- Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
- Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
- To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
- Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
- Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.
TEXAS COLESLAW
this is my first florida recipe.i tried it at a bbq and whined for the recipe. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- whisk the mayonnaise, lime juice, cumin, salt and both peppers together.
- In a large bowl mix the cabbage, carrots, green onions, radishes together.
- Add the mayonnaise mixture and stir until well mixed.
- Chill and enjoy.
Nutrition Facts : Calories 152.7, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.6, Sodium 528.6, Carbohydrate 15.6, Fiber 3.4, Sugar 6.1, Protein 2.1
TEXAS SLAW
Provided by Rebecca Poynor-Burns
Categories Salad Vegetable Side Vegetarian Low Cal Low Sodium Bell Pepper Fall Cabbage Bon Appétit Atlanta Georgia Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
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