HOMEMADE COUNTRY COLESLAW RECIPE
Put this on a pulled pork sandwich for a match made in coleslaw heaven!
Provided by Kadee & Desarae
Categories dinner
Time 45m
Number Of Ingredients 10
Steps:
- In a bowl whisk mayonnaise, vinegar, sugar, paprika, and salt together.
- Toss cabbage, carrots, and apple in a large bowl.
- Pour dressing over top and toss to combine.
- Cover and chill for 30 minutes before serving.
- Garnish with cilantro.
Nutrition Facts : Calories 360 kcal, Carbohydrate 13 g, Protein 2 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 555 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
COUNTRY COLE SLAW, Y'ALL!
This is my great grandmother's recipe. This is the only Cole Slaw I love and that I will eat. Hope you enjoy! God Bless!
Provided by Kayla Neal @kaylaneal09
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- shred Cabbage and carrots into a bowl, set aside.
- Mix sugar, mayo and vinegar in separate bowl.
- Pour wet mix over shredded cabbage and carrots. Stir together.
- Refrigerate for about an hour, long enough for it to chill. ** You can also bag and freeze it, if you'd like so you can save it for another time.
HELLMAN'S COUNTRY-STYLE COLESLAW
Make and share this Hellman's Country-Style Coleslaw recipe from Food.com.
Provided by gwynn
Categories < 15 Mins
Time 15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In medium bowl stir together first 6 ingredients.
- Add remaining ingredients; toss to coat well.
- Cover; chill at least 2 hours.
Nutrition Facts : Calories 171.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 673.3, Carbohydrate 20.5, Fiber 2.6, Sugar 12.2, Protein 1.8
HILL COUNTRY COLESLAW
Another recipe from the Dallas Morning News I wanted to save. It incorporates some non-traditional ingredients and sounds delicious.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place shredded cabbage in a large bowl. Strip corn kernels from the ears. Place in a colander and pour boiling water over the kernels to blanch. Let cool completely and add to the cabbage.
- Add the scallions, blue cheese, cilantro and carrots (if using). Gently toss and add salt and pepper to taste.
- When ready to serve, add chilled ranch dressing and toss to combine.
Nutrition Facts : Calories 306.1, Fat 19.9, SaturatedFat 4.6, Cholesterol 16.1, Sodium 468.6, Carbohydrate 29.6, Fiber 4.9, Sugar 7.1, Protein 7.1
COUNTRY COLE SLAW
This is a recipe from the booklet that came with the Oster Kitchen Center. I like it because it's not heavy on sugar or mayonnaise.
Provided by GibbyLou
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut vegetables as indicated above.
- Add remaining ingredients.
- Combine and chill.
Nutrition Facts : Calories 158.5, Fat 10.4, SaturatedFat 1.7, Cholesterol 9.1, Sodium 435.5, Carbohydrate 16, Fiber 2.7, Sugar 7, Protein 1.9
LOWCOUNTRY PICKLED COLESLAW
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.
Provided by Kim Severson
Categories salads and dressings, side dish
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
- Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams
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