Chuck And Pams Cole Slaw Food

CHERYL'S COLE SLAW

Cheryl's Cole Slaw image

Provided by Food Network

Time 10m

Yield 12 to 15 servings

Number Of Ingredients 10

Ingredients

2 large heads cabbage, chopped
1 large onion, chopped
1 green or red bell pepper, chopped
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery seed
1/4 cup apple cider vinegar
3 carrots, shredded
1 cup mayonnaise
3 to 4 tablespoons sugar

Steps:

In a large bowl, combine all ingredients, cover and refrigerate until ready to serve.

COLESLAW

Coleslaw image

I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.

Provided by chia2160

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 small green cabbage, sliced thin or 1 (16 ounce) bag coleslaw mix
0.5 (8 ounce) bag red cabbage, sliced
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons sugar
1 pinch salt
ground pepper
1 teaspoon celery seed

Steps:

Mix all dressing ingredients, add cabbage and stir.
Refrigerate 2-4 hours or up to 3 days.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 37.8, Carbohydrate 7.7, Fiber 2.1, Sugar 5.3, Protein 1.1

CHUCKWAGON COLESLAW

Chuckwagon Coleslaw image

Make and share this Chuckwagon Coleslaw recipe from Food.com.

Provided by Petunia

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
4 cups shredded cabbage
1 tablespoon finely chopped onion
4 teaspoons white vinegar
1 dash black pepper
1 (1 lb) can pork and beans in tomato sauce, drained

Steps:

In a large bowl mix the mayo, vinegar, onions and seasonings.
Mix in the cabbage and beans, stir well but gently.
Cover and chill at least an hour to blend flavors.

Nutrition Facts : Calories 137.3, Fat 5.1, SaturatedFat 0.8, Cholesterol 8.7, Sodium 625.8, Carbohydrate 20.8, Fiber 4.1, Sugar 7.6, Protein 4.7

MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)

Mike Mills' Crunchy Cole Slaw ? (A Variation It Inspired) image

In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.

Provided by grantg

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) bag tri-color deli coleslaw mix (Carrots, Green Cabbage, Red Cabbage)
2 -3 tablespoons green bell peppers, chopped
1/4 cup onion, chopped (I prefer Red or Vidalia)
1 cup apple cider vinegar (for a bit milder bite, I use half Cider and half White Vinegar)
1 cup sugar (or use sugar substitute of choice, to taste... I have used half-cup sugar and Stevia equivalent, to )
3 teaspoons canola oil
1/4 teaspoon celery seed (more if desired)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

Steps:

Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
Pour 1/3 of the dressing onto the slaw & mix well.
Repeat adding the dressing and mixing well until all dressing is used.
This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
Cooking time is chill time -- minimum of 2 hours before serving!
This will serve hearty slaw eaters 4 servings.

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