PENNSYLVANIA DUTCH COLESLAW
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! -Deb Darr, Falls City, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage and carrots; set aside. In a small bowl, combine all remaining ingredients; pour over cabbage mixture. Toss well and refrigerate overnight.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
CLASSIC COLESLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Combine the carrots and the green and purple cabbage in a large bowl.
- In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
KOALSLAS (HOLLAND DUTCH COLE SLAW)
Make and share this Koalslas (Holland Dutch Cole Slaw) recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients in saucepan and heat to boiling .
- Add some hot mixture to egg and add back into mixture.
- Cook until it thickens. Take from heat and beat in cream.
- Pour (while hot) over finely chopped cabbage.
- Chill and serve.
Nutrition Facts : Calories 63.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 41.6, Sodium 424.6, Carbohydrate 4.5, Fiber 0.9, Sugar 3.3, Protein 1.7
EARLY DUTCH COLESLAW
The dressing for this delicious coleslaw dates back to the first Dutch settlers in America.The dish can be prepared three days ahead. Surround the coleslaw with large cabbage leaves for attractive serving. Recipe is from a July 1981 Bon Appetet featuring picnics. This one is from an "All-American Picnic".
Provided by Leslie in Texas
Categories Vegetable
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For Dressing.
- Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside.
- Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat.
- Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown.
- Pour in milk and continue whisking until sauce begins to simmer.
- Cook,whisking constantly, about 5 minutes.
- Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle.
- Remove from heat and let cool;season to taste.
- Transfer to container, cover and refrigerate up to 5 days.
- For Coleslaw.
- Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly.
- Add dressing and toss again.
- Season with salt and pepper to taste.
- Cover and refrigerate 1 to 3 days.
PENNSYLVANIA DUTCH COLESLAW
Sometimes it's nice to have a non-mayonnaise cole slaw like this one from Lizzie's Amish Cookbook. Interestingly, "coleslaw" comes from the Dutch "koolsla" meaning cabbage salad. Also, kohl is a German word for cabbage. Cook time is chilling time.
Provided by Carolyn Haas
Categories Other Salads
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. Mix veggies together in large bowl.
- 2. Mix dressing ingredients together and pour over veggies.
- 3. Stir together gently, chill for at least 2 hours to let flavors blend together before serving.
CLASSIC COLESLAW
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
AMISH COLE SLAW
Found posted on allrecipes.com by Christina J. I've been told this is the closest copycat recipe for Primanti Bro's cole slaw. Fingers crossed. I plan on making it today for a BBQ. Cooking time includes minimum refrigeration time. It was recommended that slaw be refrigerated overnight and served with a slotted spoon to drain excess dressing.
Provided by McGelby
Categories Vegetable
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.
- In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
- Bring to a boil.
- Cook for 3 minutes.
- Cool completely, then pour over cabbage mixture.
- Toss to coat.
- Refrigerate 8-24 hours for best flavor.
- Toss again prior to serving.
Nutrition Facts : Calories 295.9, Fat 20.6, SaturatedFat 2.7, Sodium 319.9, Carbohydrate 27.3, Fiber 3.1, Sugar 23.5, Protein 1.7
More about "dutch cole slaw food"
COLESLAW - WIKIPEDIA
From en.wikipedia.org
Place of origin NetherlandsAlternative names SlawType SaladCourse Side dish, condiment
THE BEST HOMEMADE COLESLAW RECIPE (IN UNDER 15 MINUTES!)
From thespruceeats.com
GERMAN COLE SLAW, KRAUTSALAT - KITCHEN PROJECT
From kitchenproject.com
KOALSLAS (HOLLAND DUTCH COLE SLAW) RECIPE - FOOD.COM
From pinterest.com
PENNSYLVANIA DUTCH COLESLAW | GIANT FOOD
From recipecenter.giantfood.com
CLASSIC COLESLAW RECIPE WITH COLESLAW DRESSING - FOOD & WINE
From foodandwine.com
PENNSYLVANIA DUTCH COLESLAW | SAVORY
From savoryonline.com
EASY AMISH DUTCH-STYLE SWEET & SOUR COLESLAW
From kitchenencounters.typepad.com
DUTCH COLESLAW - VALLEY TABLE
From valleytable.com
AMISH COLESLAW - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
5 INGREDIENT SOUTHERN COLE SLAW - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
AMISH COLESLAW (OLD FASHIONED COLESLAW) | SMELLS LIKE DELISH
From smellslikedelish.com
CLASSIC COLESLAW RECIPE (EASY!)
From simplyrecipes.com
POLISH COLESLAW RECIPE - POLISH FOODIES
From polishfoodies.com
COLESLAW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love