The Perfect Cole Slaw Food

CREAMY COLE SLAW

Creamy Cole Slaw image

Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

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.

TRADITIONAL COLE SLAW

Traditional Cole Slaw image

This is an adaptation of my grandmother's recipe, who could whip it up by "eye-balling it". Keep in mind that these measurements are subjective and approximate. Recipes were meant to be tweaked, so adjust to your tastes! If you prefer a sweeter slaw, be heavier on the mayo. I like mine with a little tang, so this recipe has a fair amount of vinegar, but not so much to make it sour. [And no, I'm not breaking code by sharing this recipe. It's nothing top-secret, but it certainly is the best... Then again, maybe I'm just prejudiced...]

Provided by TheModernJuneCleaver

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 -3 1/2 cups grated cabbage (hand-grated is best!)
salt & pepper
1/2 teaspoon sugar or 1/2 teaspoon artificial sweetener
1/2 cup regular mayonnaise or 1/2 cup fat-free mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons half-and-half

Steps:

1. Grate the cabbage finely into a large mixing bowl. The second finest side of a four-sized grater is perfect. [Grated cabbage does give the slaw the best texture and doesn't make it as watery as food processors can. This is roughly half a cabbage, give or take.].
2. Lightly salt and pepper cabbage. Add the sugar. [The sugar brings out flavor; it does not sweeten the slaw.].
3. Add mayo, vinegar, and half & half, mixing well to emulsify.
4. Once well incorporated, taste and adjust. For sweeter slaw, add more sugar. Tangier slaw, more vinegar. Careful with liquid ingredients so the slaw isn't slushy.

Nutrition Facts : Calories 141, Fat 10.7, SaturatedFat 2, Cholesterol 10.4, Sodium 221.8, Carbohydrate 11, Fiber 1.3, Sugar 4.1, Protein 1.2

CLASSIC COLESLAW

Classic Coleslaw image

I'm very picky about my coleslaw. Most recipes are either too sweet or too tangy for my taste. This one is the perfect combination for my taste buds. This recipe is by Old Gringo on Group Recipe website.

Provided by Jencathen

Categories Low Protein

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups shredded cabbage
2 tablespoons grated white onions
1 cup carrot (shredded or grated)
2 tablespoons distilled white vinegar
2/3 cup mayonnaise
2 tablespoons sugar (can substitute with Splenda)
1/2 teaspoon fine white pepper
1/2 teaspoon salt

Steps:

Prepare the vegetables by slicing, shredding or grating very thin.
Toss the vegetable ingredients to mix well.
Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper.
Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours.
May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.

Nutrition Facts : Calories 104.8, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 300.6, Carbohydrate 11.5, Fiber 1.3, Sugar 6.4, Protein 0.8