Lone Star Coleslaw Food

LONE STAR COLESLAW

Lone Star Coleslaw image

I do love coleslaw and there are so many variations! This one is adapted from Katie Brown Entertains cookbook. She suggests serving this slaw with Chili Rubbed Flank Steak and Jalapeno Corn Bread. You can make this a day in advance.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups shredded cabbage (you can use green and red cabbage)
3 carrots, peeled and shredded
2 bunches radishes, thinly sliced in rounds
1 1/2 cups mayonnaise
1 tablespoon mustard
1/4 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon Tabasco sauce
1/4-1/2 teaspoon ground cayenne pepper
salt and pepper

Steps:

Mix the cabbage, carrots, and radishes. Set aside.
Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
Add the dressing to the slaw and toss to combine.
Salt and pepper to taste.
Refrigerate for at least one hour before serving.
Enjoy!

LONE STAR SLAW

Lone Star Slaw image

Make and share this Lone Star Slaw recipe from Food.com.

Provided by True Texas

Categories Low Protein

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 13

Ingredients

1 large red cabbage
5 carrots, peeled and grated
1 large green pepper, seeded and diced
1 large yellow onion, chopped
12 slices bacon
2 cups Hellmann's mayonnaise
1 cup sour cream
3 tablespoons heavy cream
2 tablespoons Dijon mustard
1 tablespoon chili powder (mild or hot according to personal preference)
1 1/2 tablespoons ground cumin
salt & freshly ground black pepper
1/2 cup minced fresh parsley

Steps:

In a very large mixing bowl, combine the cabbage, carrots, green pepper and onion. Set aside. Cook the bacon in a skillet until crisp. Drain the bacon on paper towels, and reserve the bacon fat in the skillet. Crumble the bacon into small bits and set aside.
Add the mayonnaise and sour cream to the bacon fat in the skillet and whisk until smooth. Whisk in the heavy cream, mustard, chili powder and cumin. Season to taste with salt and pepper.
Mix half of the crumbled bacon into the cabbage mixture. Add the mayonnaise dressing mixture and toss very well to coat the coleslaw thoroughly. Transfer to a large, decorative serving bowl. Top the coleslaw with the remaining bacon and parsley. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 365.5, Fat 29.3, SaturatedFat 8.8, Cholesterol 39.2, Sodium 559.7, Carbohydrate 22.8, Fiber 3.6, Sugar 8.4, Protein 5.9

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