Wiltedcoleslaw Recipes

WILTED COLESLAW

Wilted Coleslaw image

I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 8

Ingredients

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 bacon strips
2 tablespoons sugar
4-1/2 teaspoons vinegar
Dash paprika

Steps:

In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

Nutrition Facts :

WILTED COLESLAW FOR ONE PERSON

Wilted Coleslaw for One Person image

Make and share this Wilted Coleslaw for One Person recipe from Food.com.

Provided by shellbee

Categories Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 slices bacon
2 tablespoons sugar
4 1/2 teaspoons vinegar
1 dash paprika

Steps:

in a small bowl, combine cabbage, onion, celery seed and salt.
set aside.
in skillet, cook bacon till crisp.
drain; reserving 1 tablespoons bacon dripping.
crumble bacon over cabbage mixture.
to drippings add sugar, vinegar, and paprika.
stir and heat till sugar is dissolved.
pour this over cabbage mixture and toss.

Nutrition Facts : Calories 332.2, Fat 20.6, SaturatedFat 6.8, Cholesterol 30.8, Sodium 684.2, Carbohydrate 30.7, Fiber 2.1, Sugar 28.1, Protein 6.6

IRENE'S WILTED COLESLAW

Irene's Wilted Coleslaw image

This is a very easy, tried and true recipe. I use a food processor with a shredding blade to get the right texture. You can use a bag of shredded cabbage (found in the refrigerator section of your market) instead of shredding the cabbage yourself. This is best made a few hours before serving or a day in advance.

Provided by The Kissing Cook

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 head green cabbage, cut into1 inch wedges so it can fit into the food processor
1 medium onion, cut into quarters
1/2 cup sugar
1 cup vegetable oil
1 tablespoon sugar
1 cup white vinegar
1 teaspoon salt
3/4 teaspoon celery seed

Steps:

Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
Pour mixture over cabbage mixture and mix well.
Sprinkle celery seed over mixture and mix well.
Refrigerate until ready to use.

WILTED CABBAGE SALAD

Wilted Cabbage Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

VINAIGRETTE COLESLAW

Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

SOUTHERN WILTED COLESLAW

Southern Wilted Coleslaw image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

0.75 pounds green cabbage
1 cups onion
1 units green bell pepper
0.5 cups sugar
0.5 cups white vinegar
0.5 cups oil
2 teaspoons salt
1 teaspoons dry mustard
1 teaspoons celery seeds

Steps:

Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WILTED SAVOY CABBAGE

Wilted Savoy Cabbage image

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
Coarse salt and freshly ground pepper
2 small heads Savoy cabbage, stems removed, leaves torn
3 pods green cardamom, freshly ground (optional)

Steps:

Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

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