Creamy German Coleslaw Recipes
GERMAN COLESLAW
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14-18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
TRADITIONAL CREAMY COLESLAW
A traditional creamy coleslaw.
Provided by J.D. Bailey
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g
CREAMY GERMAN COLESLAW
This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.
Provided by Catherine S
Categories Salad Coleslaw Recipes With Mayo
Time 2h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place cabbage in a large bowl.
- Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
- Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 12.7 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 316.3 mg, Sugar 9.6 g
CREAMY COLESLAW
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. -Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 283 calories, Fat 24g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 431mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
CREAMY COLESLAW DRESSING
Coleslaw is one of my all-time favorite foods if it has a nice, creamy dressing. After doing some research, making dozens of different dressings, and trying to find the flavor that I like, I came up with this dressing for coleslaw that became a hit. I'm always asked for this recipe. What surprised me was at a potluck when a culinary chef asked me for my recipe. He told me that it was one of the best he had ever tasted since he had left the southern part of the USA.
Provided by rlt11_NMC
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 7 g, Cholesterol 5.2 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 179.4 mg, Sugar 6.3 g
AWESOME GERMAN COLESLAW
Make and share this Awesome German Coleslaw recipe from Food.com.
Provided by Boo Chef in West Te
Categories German
Time 15m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
- COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.
CLASSIC CREAMY COLESLAW
Provided by Nancy Fuller
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.
- Serve chilled.
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 CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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
It takes only 15 minutes to throw this classic salad together.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated.
- Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
CREAMY COLESLAW
This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.
Provided by Alexis Touchet
Yield 8 servings
Number Of Ingredients 8
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.
CREAMY SUMMER COLESLAW
Not only healthy, but quick and easy. It's definitely a crowd-pleaser.
Provided by Francine Lizotte Club Foody
Categories Salad Coleslaw Recipes With Mayo
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
- Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 14.6 g, Cholesterol 6.4 mg, Fat 11.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 102.8 mg, Sugar 11.6 g
CLASSIC CREAMY COLESLAW
Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. "When the lady who made this tasty salad move, I contacted her to get the recipe," Martha explains." My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 35 servings (about 3/4 cup each).
Number Of Ingredients 8
Steps:
- In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.
Nutrition Facts : Calories 145 calories, Fat 10g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
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AUTHENTIC GERMAN COLESLAW (KRAUTSALAT) - RECIPES FROM …
From recipesfromeurope.com
5/5 (5)Total Time 2 hrs 20 minsCategory SaladsCalories 50 per serving
- Remove the outside leaves of the cabbage, wash the cabbage, and cut it in half. Now remove the hard stem (core the cabbage) and cut the cabbage into fine strips. Place the strips into a large bowl.
- Add salt, sugar, and caraway. Massage the cabbage (seriously) for approximately 8 minutes with your hands until it is soft to the touch and the cabbage has given off some of its liquid.
- Cut the onions into small cubes. Heat the oil in a frying pan, add the onions, and fry them until they become translucent. Now add the water and the vinegar. Once the water and vinegar are hot, pour the mixture over the cabbage and mix everything together with a spoon.
- Add pepper to taste and let the German coleslaw rest in the fridge for at least 2 hours before serving.
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