Coleslaw Recipe By Tasty Food

COLESLAW RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper.
• Add the green cabbage, red cabbage, and carrot, and toss to coat. Cover and chill until ready to serve.
• Enjoy!

EASY, DELICIOUS COLESLAW

Steps:

• Place shredded cabbage in glass or plastic bowl.
• Combine the mayonnaise, milk and sugar, mixing well.
• Stir in the vinegar.
• Add salt and pepper to taste.
• Mix the dressing with the cole slaw veggies and refrigerate for at least an hour.

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.

THE BEST VINEGAR COLESLAW

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.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

ALMOST FAMOUS COLESLAW

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

EASY AND DELICIOUS COLESLAW

Steps:

• Mix together mayonnaise, sugar, vinegar, salt, celery seed and horseradish. Add shredded cabbage and carrots and toss until covered. let stand five minutes. Enjoy!

EASY COLESLAW DRESSING

Steps:

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

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.

KITTENCAL'S FAMOUS COLESLAW

Steps:

• In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
• Transfer to a large mixing bowl.
• With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
• Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
• Mix the three veggies all together with a wooden spoon.
• To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
• Pour over the veggies in the bowl, and mix well to combine.
• Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
• FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

COLESLAW WALDORF SALAD

Steps:

• Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

EASY COLESLAW

Steps:

• Combine the cabbage, bell pepper, onion and carrot.
• Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
• Drain any excess liquid, toss and serve cold.

CLASSIC HOMEMADE COLESLAW

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.

COLESLAW - NOT SWEET BUT VERY TASTY

Steps:

• Shred the cabbage (how you like it, I usually do mine fine) and carrot. Dice the onion. In a separate bowl, mix the mayo, vinegar, sugar and celery seed. Mix dressing with cabbage, carrot and onion and allow to marinate in the fridge for an hour up to a day or so and enjoy.
• I don't/have not substituted any alternative sweeteners other than honey or xylitol for the sugar as a great deal of the "other" sweeteners happen to be neuro-toxins. The honey does give it a different flavor of sorts, but was still OK. the Xylitol version tasted just the same and can be perfect for the diabetic in your family.
• For a little more bite, you can up the vinegar content and/or up the celery seed content.

LOW-FAT COLESLAW (NON-CREAMY!)

Steps:

• Mix dressing ingredients together in a small jar. Set aside.
• Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat.
• Refrigerate at least 1 hour to blend flavors.