Cole Slaw Food

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SOUTHERN COLESLAW

Steps:

• Stir cabbage and carrots together gently to combine. It's pretty to use some purple cabbage for some of the green cabbage.
• Whisk all the dressing ingredients together in a large bowl.
• Pour over the coleslaw mix.
• Stir well to be sure all the cabbage is coated with dressing.
• Cover and refrigerate for at least 4 hours.
• Serve ice cold.

EASY COLE SLAW

Steps:

• Combine all ingredients except cole slaw mix in a large bowl and combine well.
• Add the cole slaw mix and toss to coat.
• Cover and refrigerate several hours or overnight to allow flavors to blend.

FARMHOUSE APPLE COLESLAW

Steps:

• In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

COLE SLAW DRESSING

Steps:

• Gather the ingredients.
• In a large jar or medium bowl, combine the mayonnaise, 5 to 6 tablespoons of the sugar, the vinegar, celery seed, Creole seasoning, and black pepper. Whisk to blend or cover the jar and shake it until well blended.
• Toss with shredded or chopped cabbage and refrigerate for an hour or two before serving for best flavor.
• This dressing makes enough for about 1 medium head of cabbage . We like to add some grated carrot and onion or onion powder to the mixture, or you could use green cabbage with some shredded red cabbage (see the note about red cabbage and red onion in the Tips and Variations, below).
• Serve coleslaw with any summer meal, barbecued ribs, grilled chicken, burgers, or pulled pork, or use it to top shredded beef or chicken sandwiches. It is, of course, an essential side to serve with fried catfish or fish and chips.

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

COLE SLAW; THE ULTIMATE

Steps:

• Cut the cabbage in quarters, Remove core with sharp knife.
• Cut into 1" slices.
• Using a food processor with the metal cutting blade place 1/4 of the cabbage in the bowl and using the pulse button, quickly pulse 35 times.
• Place chopped cabbage in a large bowl. Add the sugar, grated carrots, minced bell pepper, vinegar, half and half or milk and mayo.
• Mix thoroughly.
• Cover and chill.

CREAMY & SPICY CHIPOTLE COLESLAW

Steps:

• In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
• In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
• Cover and refrigerate for 15 minutes before serving.

COLE SLAW

Steps:

• shred cabbage and carrots (food processors are very handy for shredding (3mm is my preferrence).
• add shallots (I've used shallots, onions or green onions).
• In a seperate bowl combine mayo, sour cream and remaining ingredients.
• Mix to taste (we love red wine vinager so I normally go towards 4+ tbsp same with the pepper) Do not over mix, you want the sour cream and mayo to combin well but not too thin where it won't stick to the cabbage.
• Pour on top of cabbage, toss well and chill.

CLASSIC COLESLAW

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.

COLE SLAW

Steps:

• Shred cabage and mix with all 4 ingredients.

COLE SLAW

Steps:

• In a large bowl, whisk together dressing ingredients.
• Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well.