MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)
In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.
Provided by grantg
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
- Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
- Pour 1/3 of the dressing onto the slaw & mix well.
- Repeat adding the dressing and mixing well until all dressing is used.
- This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
- Cooking time is chill time -- minimum of 2 hours before serving!
- This will serve hearty slaw eaters 4 servings.
MIKE ANDERSON'S COLESLAW
This is a wonderful creamy coleslaw from Mike Anderson's restaurant in Louisiana! (Mike Anderson's Seafood in New Orleans) Source: Recipes from Mike Anderson's Seafood and Other South Louisiana Favorites by Mike Anderson "In Mike Anderson's restaurant there is a timer that sits next to the coleslaw. Every 15 minutes new coleslaw is made. This ensures that customers receive only the freshest, best-tasting coleslaw."
Provided by FLUFFSTER
Categories Salad Dressings
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE DRESSING:
- In a mixing bowl combine all ingredients.
- Stir well and refrigerate.
- TO MAKE SLAW:
- In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.
Nutrition Facts : Calories 312.3, Fat 22.4, SaturatedFat 3.3, Cholesterol 17.2, Sodium 516.2, Carbohydrate 28.7, Fiber 3.1, Sugar 18.5, Protein 2.5
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
PICKLE COLESLAW
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
- Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.
MICHELE'S COLE SLAW
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
- Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIKES' COLESLAW
Very good and very colorful coleslaw. Have received numerous compliments on this recipe. It is also easy and quick to make.
Provided by Mike W
Categories Coleslaw With Mayo
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
- Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
- Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.9 g, Cholesterol 5.3 mg, Fat 15.8 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 140.2 mg, Sugar 21.7 g
MIMI'S COLESLAW
I've been making this for years. Everyone who has had it says that it is so good. Hope you like it.
Provided by Mimi in Maine
Categories Low Protein
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all the ingredients for the dressing together and set aside.
- Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
- Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
- Refrigerate for about 2 hours to blend the flavors.
- Enjoy!
Nutrition Facts : Calories 172.7, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 584, Carbohydrate 14.1, Fiber 1.4, Sugar 5.7, Protein 1.1
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