Nanas Carrot Coleslaw Recipes
NANA'S SOUTHERN COLESLAW
Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.
Provided by Kristina
Categories Salad Coleslaw Recipes With Mayo
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
- Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 20.3 g, Cholesterol 6.1 mg, Fat 11.3 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 273.7 mg, Sugar 15 g
NANA'S SOUTHERN COLESLAW RECIPE - (4.6/5)
Provided by sandiB2010
Number Of Ingredients 11
Steps:
- Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.
NANA'S CARROT COLESLAW
A touch of honey boosts the sweetness of the carrots in this easy-to-make coleslaw with golden raisins and red cabbage.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix mayo, honey and vinegar in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
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