Deli Style Cole Slaw Food

CLASSIC DELI COLE SLAW DRESSING

Classic Deli Cole Slaw Dressing image

A very good dressing I found on the back of a pre-mixed cole slaw package. Tasty, easy to throw together and just like what you would find in a deli. You can make extra dressing if you like your cole slaw "extra creamy" as well as use your own mixture of shredded green cabbage, carrots and red cabbage....We love it!!!

Provided by Sues Kitchen

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb coleslaw mix
1/2 cup mayonnaise (I use Miracle Whip)
2 tablespoons cider vinegar
1/2 teaspoon sugar
2 tablespoons milk
1 tablespoon celery seed

Steps:

Mix together mayonnaise, vinegar, sugar, milk and celery seed until smooth.
Add to cole slaw ingredients, coat entirely.
Refrigerate for several hours.
You can add your own special touch by incorporating other ingredients - pineapple, raisins, chicken etc -- .

Nutrition Facts : Calories 105.2, Fat 7.1, SaturatedFat 1.1, Cholesterol 5.8, Sodium 157.3, Carbohydrate 10.2, Fiber 2, Sugar 4, Protein 1.5

DELI-STYLE COLE SLAW

Deli-Style Cole Slaw image

A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.

Provided by threeovens

Categories Greens

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 medium green cabbage, cored and shredded
1/2 small onion, shredded on a box grater
1 carrot, peeled and grated (optional)
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon fresh ground black pepper
1/2 cup kosher dill pickle, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon caraway seed

Steps:

Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
Rinse cabbage mixture with cold water and dry thoroughly.
Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
Stir in cabbage and refrigerate until serving, at least 2 hours.
Can be stored for 2 days.

BEST CARAWAY COLESLAW

Best Caraway Coleslaw image

You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 6-8

Number Of Ingredients 11

Ingredients

6 -7 cups green cabbage, cored, shredded
6 -7 cups red cabbage, cored, shredded (or use all red or all green)
salt
2 teaspoons caraway seeds (or celery seeds)
1/2 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon dijon-style mustard
1 teaspoon sugar
pepper
2 carrots, peeled and grated
1 small sweet onion, minced

Steps:

Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
Rinse the cabbage and pat dry with paper towels.
Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
Add the cabbage, carrots, and onion and toss.
Chill for at least 1 hour before serving.
Season with salt and pepper to taste. Enjoy!
Note:.
The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.

COLESLAW

Coleslaw image

Coleslaw is so much better when the cabbage isn't completely raw.

Provided by Mitch Weinstein

Categories Side

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

2 lbs. cabbage, shredded (red and green are nice together)
1 large carrot, shredded
1 T. kosher salt
½ - ¾ cup mayo
¼ cup vinegar (rice wine, white wine, etc. Don't use crap vinegar)
2 T. sugar
½ tsp. celery seed
½ tsp. freshly ground pepper
2 T. chopped parsley

Steps:

Toss cabbage(s)/carrots with salt. Work that salt in there and then cover the colander with a plate and put a heavy can on top of that plate. You're trying to press the liquid out of the cabbage. Let it sit for a good 3 - 4 hours, then squeeze dry.
After squeezing cabbage dry, toss with dressing. Any dressing you decide, but this one will give you an almost classic deli-style coleslaw, only for the better.

DELI COLESLAW

Deli Coleslaw image

This is similar to the coleslaw served in my favorite Jewish deli. I got the recipe from a group made cookbook sold for a charitable organization. It is basic and easy to make.

Provided by lfeinb5706

Categories Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

8 cups cabbage
2 shredded carrots
1 cup mayonnaise
1/2 cup white vinegar
1/4 cup lemon juice
6 tablespoons sugar

Steps:

Mix together and refrigerate it overnight.

Nutrition Facts : Calories 179.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.8, Carbohydrate 22.6, Fiber 2.1, Sugar 14.8, Protein 1.4

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