Moms Cole Slaw Food

MOM'S COLESLAW

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.

MOM'S BEST COLESLAW

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.

MOM'S CHOPPED COLESLAW

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.

MY MOM'S COLESLAW

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 DRESSING

Steps:

• Mix the dressing - and let it sit a while. (couple hours or overnight is best, but I've used it after an hour or so -- ).
• Keep separate from the cabbage and mix as you need it.
• Mixes with 4C shredded Cabbage.

MOMMA'S SLAW

Steps:

• For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.
• For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth.
• Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving.
• Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.)
• Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste.

MAMA'S COLESLAW DRESSING

Steps:

• Mix everything together and pour over your cabbage mixture.

NOT YOUR MOTHER'S COLESLAW!

Steps:

• Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
• Beat mayonnaise and mustard until combined.
• Add olive oil slowly, beating all the time.
• Beat until mixture has returned to the thickness of original mayonnaise.
• Add Louisiana hot sauce, continuing to beat.
• Add ketchup and keep beating.
• Mix in garlic salt.
• Add wine vinegar (this will thin the sauce down).
• Beat mixture thoroughly, adding the lemon juice as you do so.
• Taste and add salt and freshly ground black pepper, to taste.
• Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
• Pour sauce over and toss well.
• Refrigerate at least an hour before serving.
• Tastes even better the next day.

MOM'S COLESLAW DRESSING

Steps:

• Combine all ingredients and season with some salt and pepper, to taste.
• Pour over prepared shredded, cabbage and apples.

MOM'S COLESLAW

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.