SWEET RELISH SLAW SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
MRS. CLARK'S LINDBERG RELISH (COLESLAW)
Mrs. Clark was my sister's MIL and if you like the vinegar type of coleslaw, this is for you. No cooking, no sealing - use in a week. Although I make it every year for a Company potluck picnic, I've never measured the quantity it makes or timed the preparation so I've guessed. I only know that I never bring any back home.
Provided by CountryLady
Categories Vegetable
Time 30m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Chop all vegetables- hopefully, you have a food processor.
- Combine vegetables in a large bowl- and I do mean LARGE- with salt and combine well.
- Let mixture sit for an hour, rinse, then drain well -- I put batches into a colander and press hard to remove liquid.
- Add the rest of the ingredients and mix well.
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
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