THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
AW-SOME COLESLAW
This is a sweet but tangy slaw that my family loves. It reminds me of the slaw at KFC. It's always best if left over night.
Provided by CoOkInGnUt
Categories Salad Coleslaw Recipes With Mayo
Time 8h15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
- Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 10.3 g, Cholesterol 3.9 mg, Fat 7.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 80.5 mg, Sugar 8.1 g
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
SWEET AND-SOUR COLESLAW
With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
- Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g
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