Texas Cole Slaw Food

TEXAS COLESLAW

Texas Coleslaw image

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

Provided by Denyse

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced

Steps:

In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g

TEXAS SLAW

Texas Slaw image

This is a non-mayo slaw and a family favorite. You can play with the sugar, vinegar and oil to suit your taste or diet. Source is Bon Appétit from 1993. Time includes refrigerator time.

Provided by TXOLDHAM

Categories Vegetable

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage or 1 (1 lb) bag of prepared coleslaw mix
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded
salt
white pepper

Steps:

Whisk sugar, vinegar and oil to blend in large bowl. Add remaining ingredients.
and toss to combine. Season to taste with salt and white pepper. Cover tightly.
and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

Nutrition Facts : Calories 145.5, Fat 7, SaturatedFat 0.9, Sodium 19.5, Carbohydrate 20.5, Fiber 2.7, Sugar 17.2, Protein 1.6

TEXAS YELLOW "COLD SLAW"

Texas Yellow

The word "coleslaw" comes from the Dutch, but Texans renamed it "cold slaw" and branded it their own by preparing it without mayonnaise. Here, crunchy cabbage, cucumbers and peppers are tossed with an onion-turmeric vinaigrette, which not only makes the onion sweet and mellow, but also gives the entire mix wonderful color. This must-try side dish is one of my favorite summer picnic salads, as it holds up unrefrigerated for hours and gets rave reviews.

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
Pinch of ground allspice
1 small onion, finely diced
1/2 small head cabbage, coarsely chopped
2 Kirby cucumbers, peeled, seeded and diced
1/2 green bell pepper, coarsely chopped
3 tablespoons olive oil
Salt and pepper

Steps:

In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.

TEXAS COLESLAW

Texas Coleslaw image

Provided by Tyler Florence

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 head Napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, sliced thin
1 medium red onion, sliced thin
1 cup pecans, toasted and chopped
1 bunch fresh mint, leaves only, for garnish
1 tablespoon Dijon mustard
1 tablespoon hot water
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1 orange, juiced
1/2 cup creme fraiche or sour cream
Kosher salt and freshly ground black pepper

Steps:

In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.

TEXAS SLAW

Texas Slaw image

Provided by Rebecca Poynor-Burns

Categories Salad Vegetable Side Vegetarian Low Cal Low Sodium Bell Pepper Fall Cabbage Bon Appétit Atlanta Georgia Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage (about 1/2 large head)
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded

Steps:

Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)

TEXAS SLAW

Texas Slaw image

This is a wonderful spicy coleslaw recipe for pot luck or bbq's. I always get asked for this recipe.

Provided by CINP

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package coleslaw mix
1 (7 ounce) can Mexican-style corn, drained
1 cup shredded Cheddar cheese
2 fresh jalapeno peppers, seeded and chopped
½ cup chopped fresh cilantro
1 cup Ranch-style salad dressing
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon garlic powder
1 lime, juiced

Steps:

In a large bowl, toss together the coleslaw mix, corn, Cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Ranch-style dressing, cumin, coriander, garlic powder and lime juice. Pour over the coleslaw mixture, and toss to coat. Serve right away, or refrigerate until serving.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 14.4 g, Cholesterol 30.7 mg, Fat 23 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 6.3 g, Sodium 495 mg, Sugar 1.6 g

TEXAS COLESLAW

Texas Coleslaw image

Love this slaw. If you wish to make it ahead of time keep vegetables, dressing and cheese apart. Your veg will weep a fair amount of fluid, so drain first, then add the dressing and cheese.

Provided by Diana Adcock

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

1 pkg 16 oz cole slaw mix
1 can(s) 7 oz can mexican style corn, drained
2 jalapenos, seeded and minced
1/4 c chopped cilantro (or parsley if you hate cilantro)
1/2 c yellow bell pepper, chopped
1 c ranch salad dressing
1/2 tsp cumin
1/2 tsp granulated garlic powder
1 juice of 1 lime
1/2 tsp fresh lime zest
1 c grated cheddar cheese

Steps:

1. In a large bowl, toss together the coleslaw mix, corn, bell pepper, jalapeno and cilantro.
2. In a separate bowl, stir together the Ranch-style dressing, cumin, garlic powder, lime juice and lime zest.
3. Pour dressing over slaw mixture and toss to coat.
4. Add Cheese and toss well.
5. Serve.

TEXAS SWEET & SOUR COLE SLAW

Texas Sweet & Sour Cole Slaw image

This is a crisp, marinated, sweet-and-sour slaw. It is a delicious alternative to creamy coleslaw. This recipe is from the http://www.greenling.com website.

Provided by anne236

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage (about 1/2 large head)
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded

Steps:

Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

Nutrition Facts : Calories 146.9, Fat 7, SaturatedFat 0.9, Sodium 20.1, Carbohydrate 20.6, Fiber 2.9, Sugar 16.9, Protein 1.5

TEXAS COLESLAW

Texas Coleslaw image

This slaw doesn't have any mayonnaise in it. From Ropin' the Flavors of Texas.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 30m

Number Of Ingredients 7

Ingredients

1 large cabbage, shredded
1 large onion, thinly sliced
1 c sugar
3/4 c vegetable oil
1 c white wine vinegar
1 Tbsp celery seeds
1 Tbsp dry mustard

Steps:

1. Combine cabbage, onion and sugar in a large bowl, stirring until well blended.
2. Combine oil, vinegar, celery seeds and mustard in a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly.
3. Pour hot oil mixture over cabbage mixture, tossing well.
4. Cover and refrigerate at least 8 hours.

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