Almost Famous Coleslaw Recipes

CLASSIC COLESLAW

Classic Coleslaw image

Provided by Food Network

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves

Steps:

Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

ALMOST FAMOUS COLESLAW

Almost Famous Coleslaw image

Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.

Provided by Food Network Kitchen

Categories condiment

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

One 14-ounce bag coleslaw mix (traditional mix of green cabbage and carrots)
1/2 small onion
2 tablespoons plus 2 teaspoons sugar
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon dry mustard powder
Pinch paprika
Kosher salt

Steps:

Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

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

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

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

Classic Creamy Coleslaw image

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

Ingredients

2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon mustard powder
1 teaspoon celery salt
7 cups shredded green cabbage (about 1/2 small head)
1 cup shredded red cabbage
1 cup shredded carrots
Kosher salt and freshly ground pepper

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.

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