Nanas Coleslaw Food

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

NANA'S CARROT COLESLAW

Steps:

• Mix mayo, honey and vinegar in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate at least 1 hour before serving.

NANA'S COLESLAW

Steps:

• Mix cabbage, onion and green pepper with 3/4 cup sugar and set aside.
• Mix remaining 1/4 cup sugar, vinegar, oil, dry mustard and celery salt and bring to a boil.
• Pour over cabbage and chill at least 4 hours before serving. Keep refrigerated.

NANA'S SOUTHERN COLESLAW RECIPE - (4.6/5)

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

NANA'S SPECIAL COLESLAW DRESSING

Steps:

• Mix together the cream and Miracle Whip.
• Add vinegar,, sugar, salt and pepper, whipping with a whisk until totally blended.
• Pour over 1/2 head cabbage and refrigerate for several hours, stirring occasionally.

NANCY'S COLE SLAW FROM PAULA DEEN

Steps:

• In a medium bowl, combine the onion and sugar and let stand for 30 minutes.
• In a separate bowl, combine the oil, vinegar, mayonnaise, salt, and celery seed and add to the onion mixture.
• Pour the mixture into a jar with a tight lid.
• Shake the jar to blend the dressing.
• Put the cabbage in a large serving bowl and add the onions, pour on the dressing, and toss well.
• Do not overdress.

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.