Britannic Coleslaw Food
RESTAURANT-STYLE COLESLAW I
This a copy of a popular restaurant style coleslaw.
Provided by Marsha
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the coleslaw and onion in a large bowl.
- In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g
CLASSIC COLESLAW
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
UKRANIAN COLESLAW
This recipe was given to me by my neighbour's Ukranian friend who told me to try it out. I made it for my son's baptism and I didn't think it would be a hit , but it went before I knew it! An unusual twist to boring coleslaw!
Provided by Ranikabani
Categories Potluck
Time 25m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Shred the cabbage as finely as possible (I chop it into VERY thin strips).
- It should measure about 10 cups.
- Place in a large bowl.
- Thinly shred the onions and add to the cabbage.
- Add 1/3 of the sugar and salt and mix well.
- Let stand while cooking the dressing.
- Combine the rest of the ingredients in a saucepan and boil hard for 5 minutes.
- Immediately pour over the cabbage and stir very well.
- Refrigerate at LEAST one day (two or three days is preferable).
- This salad keeps well for about a week.
Nutrition Facts : Calories 66.8, Fat 4.4, SaturatedFat 0.6, Sodium 97.8, Carbohydrate 6.7, Fiber 0.6, Sugar 5.7, Protein 0.3
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