Granny Js Creole Slaw Food

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GRANNY'S ITALIAN SLAW



Granny's Italian Slaw image

I have no idea why Granny called this "Italian" but that's what the recipe says. Her notes on the card say "Will keep 10 days or longer. The older it gets the better. I always leave over night before eating." Splenda can easily be substituted for the sugar.

Provided by vverkin925

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cabbage, shredded
1 large sweet onion, sliced thinly and separated into rings
7/8 cup sugar
1 cup vinegar
2 teaspoons sugar
1 teaspoon dry mustard
3/4 cup salad oil
1 teaspoon salt
1 teaspoon celery seed

Steps:

  • In large bowl alternate layers of shredded cabbage and onion.
  • Top with 7/8 cup sugar.
  • In medium sauce pan bring all remaining ingredients just to boil, stirring.
  • Remove from heat and while still hot pour over cabbage and onions.
  • Cover and let stand for 4-6 hours before serving.

GRANNY J'S CREOLE SLAW



Granny J's Creole Slaw image

This is a twist off of another cole slaw recipe I've tried...Cock of the Walk cole slaw. I had ran out of seasoning salt and decided to try Tony Chachere's in my slaw instead. I think I prefer this taste over the other now, and it makes a great side for bbq! This is best made 24 hours in advance!

Provided by Jeanine Cockrell

Categories     Other Salads

Time 15m

Number Of Ingredients 9

1 cabbage head, shredded or bag of shredded slaw
1 Tbsp each of white, yellow, and red onion, diced
1/4 c green bell pepper, diced
1 1/4 c miracle whip salad dressing
1 Tbsp olive oil, extra virgin
1 Tbsp white vinegar
1 tsp tony chachere's creole seasoning
1 Tbsp sugar
1/2 tsp sea salt

Steps:

  • 1. Mix cabbage, onion and bell pepper in large mixing bowl, set aside.
  • 2. Mix rest of ingredients together well and pour over cabbage mixture, mixing well. Best served after setting up in your refrigerator for 24 hours, but can be served if need be in a hurry.

CREOLE COLESLAW



Creole Coleslaw image

Make and share this Creole Coleslaw recipe from Food.com.

Provided by True Texas

Categories     Creole

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup ketchup
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups cabbage, shredded
1 cup carrot, shredded

Steps:

  • Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
  • Add the desired amount of dressing, tossing well to coat.
  • Chill up to 2 hours or serve immediately.

CAJUN COLESLAW



Cajun Coleslaw image

Make and share this Cajun Coleslaw recipe from Food.com.

Provided by CookinCowgirl

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup green pepper, minced
3 tablespoons green onions, white tops and some green
3 tablespoons celery, minced
1 tablespoon parsley, inced
4 cups coleslaw mix, like Dole's
2/3 cup mayonnaise
4 tablespoons cider vinegar
2 tablespoons milk
1 teaspoon sugar
louisiana hot sauce or Tabasco sauce
1/2 teaspoon dry cajun seasoning (Zatarain's, Prudhomme's)
salt and pepper

Steps:

  • Mince the vegetables.
  • In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
  • Toss the coleslaw and vegetables in the dressing.
  • Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 93.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 5.6, Sodium 150.9, Carbohydrate 8, Fiber 1.1, Sugar 3.1, Protein 0.9

CAJUN COLE SLAW



Cajun Cole Slaw image

A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.

Provided by Outta Here

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

5 tablespoons mayonnaise
2 tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon louisiana hot sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 lemon, juice of
1 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
2 green bell peppers, seeded and thinly sliced
1 medium onion, peeled and shredded
1 large green cabbage head, shredded

Steps:

  • In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
  • Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
  • Stir in the garlic powder and salt and pepper.
  • Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
  • Refrigerate for at least an hour.
  • Serve cold.

GRANDMA'S SWEET SLAW



Grandma's Sweet Slaw image

This 4 ingredient slaw is quick and simple, and guaranteed to be a success at potlucks!

Provided by Patty Hutchison

Categories     Salad     Coleslaw Recipes     With Mayo

Time 15m

Yield 8

Number Of Ingredients 4

½ cup white sugar
½ cup mayonnaise
3 medium carrots, shredded
1 medium head cabbage, cored and shredded

Steps:

  • In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

Nutrition Facts : Calories 184.9 calories, Carbohydrate 21.7 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 114.3 mg, Sugar 17.4 g

GRANDMA'S COLESLAW



Grandma's Coleslaw image

This was my grandmother's recipe, everything she made was just really good. I decided to post a bunch of her recipes so others can enjoy what she did for me.

Provided by Leanne

Categories     Thanksgiving

Time 25m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
3 tablespoons sugar
3 tablespoons vinegar
1 1/2 teaspoons salt
3/4 teaspoon dry mustard
1/4 teaspoon celery seed
8 cups cabbage
1 1/2 cups carrots
1 cup green pepper
1/4 cup green onion

Steps:

  • Shred cabbage, carrots, green pepper, and onion set aside in large bowl.
  • Mix mayonnaise, sugar, vinegar, salt, dry mustard, celery seed, pour over shredded cabbage mixture mix well.
  • Cover and refrigerate at least 4 hours before serving.

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