CAJUN COLESLAW
Steps:
- Shred the cabbage and cut the rest of the vegetable and herbs.
- Add all of the ingredients to a large bowl and combine well.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
CAJUN CABBAGE SKILLET
This easy skillet dinner comes together quickly, making it a perfect option for a weeknight. We used spicy andouille sausages to give the dish a little kick, but any type of sausage would work. Cooking at medium-high heat allows the sausage and vegetables to get nice and caramelized in a short amount of time, but if they ever start to overcook, stir in a splash of cold water to cool the pan down.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
- Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
- Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
- Sprinkle with the scallion and serve immediately with hot sauce alongside.
NEW ORLEANS COLESLAW
This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it. I can't remember why I call it my New Orleans Coleslaw now (I've been making it, or a version of it, for so long) but I think it has something to do with all the wonderful pecan trees I saw when I was there. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim and shred the cabbage; you can do this either by hand or with a food processor.
- Peel and grate the carrots, and finely slice the celery and scallions.
- Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
- Season with salt and pepper and toss with the chopped nuts.
SPICY CAJUN CABBAGE
I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.
Provided by Carolyn Chieffe Perrine
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
- Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
CAJUN COLESLAW
A zesty summer salad from the flavor center of the universe-Louisiana. Posted from an online source in response to a recipe request. Cook time is refrigeration time before serving.
Provided by Molly53
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the mayonnaise and the mustard together.
- Slowly whisk in the olive oil; mixture should retain mayonnaise consistency.
- Add the hot sauce; whisk.
- Add ketchup; whisk.
- Add the seasonings and wine vinegar.
- Beat thoroughly, slowly adding the lemon juice.
- Place vegetables in a large bowl and pour dressing over.
- Stir well, and refrigerate at least one hour (preferable overnight) before serving.
CAJUN COLESLAW
Make and share this Cajun Coleslaw recipe from Food.com.
Provided by CookinCowgirl
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mince the vegetables.
- In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
- Toss the coleslaw and vegetables in the dressing.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 93.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 150.9, Carbohydrate 8, Fiber 1.1, Sugar 3.1, Protein 0.9
CAJUN COLE SLAW
A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.
Provided by Outta Here
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
- Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
- Stir in the garlic powder and salt and pepper.
- Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
- Refrigerate for at least an hour.
- Serve cold.
CAJUN COLESLAW
Make and share this Cajun Coleslaw recipe from Food.com.
Provided by princess buttercup
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient.
- Place shredded cabbage, peppers, and onions in a large salad bowl.
- Pour sauce over and toss well.
- Chill.
- This should be done about an hour before serving.
- Tastes even better the next day.
Nutrition Facts : Calories 80.5, Fat 3.1, SaturatedFat 0.5, Sodium 802.6, Carbohydrate 13, Fiber 4.5, Sugar 6.9, Protein 2.5
CREOLE COLESLAW
Make and share this Creole Coleslaw recipe from Food.com.
Provided by True Texas
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
- Add the desired amount of dressing, tossing well to coat.
- Chill up to 2 hours or serve immediately.
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