EXCELLENT, EASY COLESLAW
I usually fix this slaw when we have fresh fish. My mom always fixed this coleslaw for all the fish fries we went to. Mine is just sweeter, which is how my husband likes it! Prep time includes chilling time.
Provided by Miz Rose
Categories No Cook
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, stir mayonnaise, juice,& vinegar well.
- Add sugar,& seasonings, mix until dissolved.
- Can add milk if dressing needs to be thinned down.
- Cover& store in fridge for 30 minutes, to let flavors mingle and dressing thicken up.
- After 1/2 hour, mix cabbage, onion,& carrot, together.
- Add dressing and mix well.
- Put in fridge for at least 1/2 hour.
- Stir well, before serving.
SIMPLE COLESLAW
Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.
EASY COLE SLAW
Make and share this Easy Cole Slaw recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except cole slaw mix in a large bowl and combine well.
- Add the cole slaw mix and toss to coat.
- Cover and refrigerate several hours or overnight to allow flavors to blend.
Nutrition Facts : Calories 159.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 7.9, Sodium 397.1, Carbohydrate 19.4, Fiber 1.9, Sugar 12.4, Protein 1.5
EASY COLESLAW
This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.
Provided by Jackie Smith
Categories Salad Coleslaw Recipes No Mayo
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cabbage, bell pepper, onion and carrot.
- Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
- Drain any excess liquid, toss and serve cold.
Nutrition Facts : Calories 786.4 calories, Carbohydrate 74.6 g, Fat 55.5 g, Fiber 9.5 g, Protein 4.9 g, SaturatedFat 7.3 g, Sodium 83.1 mg, Sugar 63.1 g
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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HOW TO MAKE THE BEST COLESLAW EVER - ALLRECIPES
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Estimated Reading Time 4 mins
- Start with the best coleslaw ingredients. Green cabbage is the classic slaw base, though red cabbage's peppery flavor and pretty color make it pleasant addition.
- Shred smart. There are several ways to shred your cabbage and carrots—by hand, grater, food processor, or mandolin, etc. To shred by hand, peel off a couple of the outer layers, then cut the cabbage in half, cut each half into two parts and then cut out the core.
- Tenderize your cabbage. This optional step will help remove some of the moisture in the cabbage, so your slaw stays crunchier longer. To do this, shred your cabbage, toss in about a tablespoon of salt—or a combo of salt and sugar—and let sit for 5 to 10 minutes before draining off the excess moisture.
- Get the ratio right. Get the right dressing-to-veggie ratio: Too much dressing results in a gloopy, soupy mess that most folks—particularly those with an aversion to mayonnaise—don't want to eat.
- Make-ahead slaw smarts. Keep the dressing and veggies separate and mix together on the day you're serving the slaw; this prevents the cabbage from losing its crunch.
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