CLASSIC COLESLAW
This Classic Coleslaw is a side dish staple in our house. It's the perfect complement to any summer barbecue or grilled meat dish. Crispy cabbage coated in the yummiest, tangy and creamy dressing-the perfect balance of texture and flavor!
Provided by Rachel Farnsworth
Number Of Ingredients 9
Steps:
- Add cabbage, onion, and carrots to a large mixing bowl and toss together.
- Stir in mayonnaise, red wine vinegar, mustard, salt, and pepper until well combined.
- Cover and refrigerate 1 to 2 hours before serving before serving.
Nutrition Facts : ServingSize 1 cup, Calories 135 kcal, Carbohydrate 9 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 237 mg, Fiber 3 g, Sugar 5 g
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.
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
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.
MOM'S BEST COLESLAW
My Mom created this recipe when I was a child, and I tweaked it a bit to my liking. It's the only coleslaw I will eat.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, carrots and peppers. In a small bowl, whisk the sour cream, mayonnaise, vinegar, sugar, celery seed and salt. Pour over cabbage mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 357mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
CREAMY SLAW
This colorful coleslaw is a longtime family favorite. Cabbage, carrots and green pepper are blended with a tasty dressing that gets its zest from a hint of mustard. When Mom set this slaw on the table, it disappeared fast. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss the cabbage, carrots and green pepper. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Chill for at least 2-3 hours.
Nutrition Facts : Calories 125 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 401mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
MOM'S CABBAGE SALAD
Make and share this Mom's Cabbage Salad recipe from Food.com.
Provided by Toadi
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine oil, vinegar, sugar and celery seed. Bring to a boil.
- Pour over veggies. Cover well and refrigerate.
Nutrition Facts : Calories 403.6, Fat 27.7, SaturatedFat 3.6, Sodium 42.6, Carbohydrate 38.9, Fiber 5.4, Sugar 33.5, Protein 3.5
MOM'S COLE SLAW
The name of this recipe says it all! My mother used this same recipe all of her life and the whole family raved about it.
Provided by Richard Hoover
Categories Other Salads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Place shredded cabbage in a large bowl
- 2. Combine all remaining ingredients in a small bowl mixing well.
- 3. Pour dressing over cabbage and mix. Chill
MY MOM'S COLESLAW
This is my mom's recipe. We don't usually measure anything, we just KNoW what to do; but a friend of mine requested I put this on my recipe site, so I have done so.
Provided by Darlene Summers
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Grate cabbage, carrots and onion.
- Mix together in large salad bowl.
- Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
- Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well.
- Refrigerate till very good and cold.
MOM'S COLE SLAW OR CABBAGE SALAD
Two recipes in one! If you stop the recipe at a certain point, you have grated cabbage salad. If you continue for a few more steps, you have cole slaw! The prep time is an estimate. Chilling time is not included.
Provided by coconutty
Categories Low Protein
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Soak cabbage halves in salt water to cover about 20 minutes.
- Rinse cabbage and rinse the bowl.
- Add A LITTLE salt (not too much) and rub into cabbage hard with your hands. Taste for salt. You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy. (I am not sure why this step is even necessary, but those were the original instructions.).
- Cut the cabbage into fine slivers and place in a large bowl.
- Grate in the carrot (1 if the cabbage head is small; 2 if large).
- Finely dice the green pepper. Mix well. (I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.).
- Add mayonnaise - just enough to coat. Mix through.
- Stop here if you want grated cabbage salad.
- Continue with the recipe if you want cole slaw:.
- Mix 1 part apple cider vinegar to 2 parts water.
- Add gradually to cabbage mixture; taste for seasoning.
- Sweeten with whatever sweetener you want to use.
- Cover and refrigerate for a few hours or more for the flavors to develop.
Nutrition Facts : Calories 30.4, Fat 0.1, Sodium 25.7, Carbohydrate 7.1, Fiber 2.8, Sugar 4.4, Protein 1.7
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