MOM'S COLESLAW
Year-round, our family always goes for this crisp, refreshing salad. With a tangy vinegar and oil dressing., it has wonderful homemade flavor. When Mom made it years ago for our family of seven, it was rare to have leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 262 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein.
MOM'S CHOPPED COLESLAW
For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
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.
HEALTHY CHOPPED SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the 2 cabbages together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse cabbage under cold water and pat very dry. Mix the carrot with the cabbage.
- Toast celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed.
Nutrition Facts : Calories 158 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 515 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
MOM'S COLESLAW
Provided by Irene Clark
Categories Salad Leafy Green Side No-Cook Picnic Quick & Easy Yogurt Mayonnaise Vinegar Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.
MEMPHIS CHOPPED COLE SLAW
From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue.
Provided by DrGaellon
Categories < 4 Hours
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
- In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 162.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 749.7, Carbohydrate 30, Fiber 3.4, Sugar 23.4, Protein 2.6
HEALTHY CHOPPED COLESLAW
I love cole slaw and enjoy trying new ways to prepare it. This is from the Food Network, and is yummy and easy!
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
- Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
MOM'S "HOT" COLESLAW
A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!
Provided by Myra Wynne
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
- 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
- 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
- 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.
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