Savory Cole Slaw Food

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

SAVORY COLE SLAW

Steps:

• Place the cole slaw mix and chopped scallions in a big bowl.
• Mix rest of ingredients in measuring cup or small bowl. Pour over cole slaw and scallions and toss well. It may look like it's not enough, but it will be.
• Transfer to a serving bowl and cover with plastic wrap. Chill for at least an hour to allow flavors to meld.

BEST COLESLAW DRESSING (QUICK & EASY!)

Steps:

• Whisk together all of the ingredients in a medium bowl. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency. Store refrigerated.
• To make with coleslaw, combine the dressing recipe with 8 cups shredded cabbage and 1 cup shredded carrots, or approximately 20 ounces / 1.5 pounds of coleslaw mix. Head to our Best Coleslaw Recipe for more!

OLD FASHIONED COLESLAW WITH VINEGAR

Steps:

• In a shaker jar, add vinegars, mayo, oil, sugar, salt and pepper
• Shake until blended and sugar is dissolved
• Mix cabbage, carrots, pickles and green peppers together in a large bowl.
• Pour dressing over mixture and toss to coat
• Cover and chill until ready to serve

RED CABBAGE SLAW

Steps:

• Chop, minced or shred cabbage as desired. Place in a large mixing bowl.
• Toss with apple cider vinegar. (If using honey, whisk with apple cider vinegar before adding to cabbage).
• Toss with Kosher salt, ground black pepper and olive oil.
• Cover, refrigerate and marinate for 1 hour to 24 hours.
• Toss again and drain before serving.
• If you tried this recipe, come back and let us know how it was!

SAVOY, LIME AND CILANTRO COLESLAW

Steps:

• Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
• Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

SPICY-SWEET & SAVORY COLESLAW

Steps:

• Combine all ingredients except dressing and ginger in large bowl.
• Mix dressing and ginger until blended.
• Add to cabbage mixture; toss to evenly coat.

SAVORY COLESLAW

Steps:

• Add all the cut vegetables to a large bowl.
• Whisk the dressing ingredients together, pour over the coleslaw and mix well.
• Chill for about an hour before serving.

SAVORY APPLE COLESLAW

Steps:

• Combine coleslaw blend and apples in large bowl.
• Mix remaining ingredients until blended. Add to coleslaw mixture; mix lightly.
• Refrigerate 1 hour.