COLE SLAW (GOLDIE'S) RECIPE
Provided by jentudor
Number Of Ingredients 6
Steps:
- Put shredded cabbage in large bowl. Combine all ingredients and blend. Pour over cabbage and miz well. Allow to stand for serveral hours or overnight.
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
TEXAS COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
- In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.
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.
COPYCAT KFC COLESLAW: THE REAL THING
I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, onions and sugar.
- Add tarragon vinegar.
- Fold in Miracle Whip.
- Pour over grated carrots and cabbage.
- Fold in well.
- Refrigerate in an air-tight covered dish.
- Best if made the night before serving.
- The tarragon is the secret seasoning.
- Compare with the real KFC coleslaw.
- Enjoy.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
EASY COLE SLAW
Make and share this Easy Cole Slaw recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 159.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 7.9, Sodium 397.1, Carbohydrate 19.4, Fiber 1.9, Sugar 12.4, Protein 1.5
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
COLESLAW
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
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
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