Wilted Sour Cream Cole Slaw Food

THE BEST CREAMY COLESLAW

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.

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.

CILANTRO-LIME CREAM SLAW

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

CLASSIC CREAMY COLESLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

WILTED SOUR CREAM COLE SLAW

Steps:

• In a large bowl, pour boiling water over cabbage and let sit 5 minutes.
• Mix onion, vinegar, parsley, oil, sugar, caraway, and mustard.
• Test the cabbage, it should be slightly cooked but still crisp, drain well.
• Combine cabbage with the onion mixture, refrigerate until cool.
• Add sour cream and seasoning.
• Refrigerate until cold.

CREAMY CILANTRO-LIME SLAW

Steps:

• Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

SOUR CREAM COLESLAW

Steps:

• Combine vegetables in large bowl.
• Combine remaining ingredients in small bowl; pour over vegetables and mix well.
• Cover and chill.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

SOUR CREAM DRESSING FOR COLESLAW

Steps:

• Mix together the first five ingredients.
• Mix with the cabbage mix just before serving.

HOT-AND-SOUR COLESLAW

Steps:

• Toss together cabbage, carrots, scallions, and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.
• Bring vinegar, sugar, ginger, and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.

WILTED GREENS SOUP WITH CRèME FRAîCHE

Steps:

• Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8-10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
• Serve soup topped with crème fraîche and herbs.

WILTED COLE SLAW

Steps:

• Cook the bacon in a large skillet and remove and drain it and crumble it.
• In the same skillet (with the bacon grease), cook the onion and and green or red pepper.
• Add in the bag of cole slaw mix and cook it until the slaw is limp.
• Add the remaining ingredients and warm all the way through.
• Add the bacon back into the mix and serve.