Bayou Carlin Coleslaw Food

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

BAYOU CARLIN COLESLAW

Steps:

• In a large bowl, whisk together the vinegar, oil, sugar, salt, dry mustard, celery salt and Tabasco sauce. Add the cabbage, carrot, green pepper and onion; toss together to thoroughly coat. Cover and refrigerate, tossing again before serving.

HEY JUDE'S MAYO AND MUSTARD COLESLAW

Steps:

• Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
• Add coleslaw mix and cilantro; mix to combine.
• Serve!

CHET ATKINS' COLESLAW

Steps:

• Whisk together the vinegar, oil,sugar, dry mustard, hot sauce and salt to combine. Pour onto cabbage and toss thoroughly. Chill a bit before serving.

FABULOUS COLE SLAW (NO MAYO) (PALEO COMPLIANT)

Steps:

• In a large bowl, whisk together oil, vinegar, mustard, and honey until emulsified.
• Stir in salt, pepper, crushed red pepper, and garlic.
• Add all remaining ingredients and toss to cover.
• Chill and toss again before serving.

EASY COLESLAW

Steps:

• Combine oil, vinegar, sugar, mustard, celery seed, salt & pepper in a small saucepan.
• Place pan on medium heat and simmer for 3 minutes.
• Stir to dissolve sugar and the dressing comes to a boil. Place cole slaw mix in a mixing bowl.
• Toss with hot dressing .
• Let stand 20 minutes.
• Top with nuts.
• Serve with a slotted spoon.

BAYOU'S MARDI GRAS SLAW

Steps:

• Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
• When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

COOL AND CRUNCHY COLESLAW

Steps:

• Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
• Grate the carrot into the bowl with the cabbage mixture.
• Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
• In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
• Pour vinegar mixture over cabbage mixture. Toss well.
• Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

HEALTHY CHOPPED COLESLAW

Steps:

• Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
• Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!