Country Cole Slaw Recipes

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HOMEMADE COUNTRY COLESLAW RECIPE



Homemade Country Coleslaw Recipe image

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

1/2 head green Cabbage ((may use green or red or combo))
1/2 head red Cabbage
2 cups shredded Carrots
1 green apple (diced)
cilantro (for ganish)
2 cups mayonaise
2 tbsp apple cider vinegar
2 tbsp sugar
1 teaspoon paprika
1 teaspoon Salt

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



Classic Coleslaw image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

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.

COUNTRY COLE SLAW



Country Cole Slaw image

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

2 carrots, shredded
6 cups cabbage, shredded
1 medium green pepper, diced
3/4 cup mayonnaise, I typically use less than this
2 tablespoons vinegar
1/4 cup milk
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon celery seed

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



Lowcountry Pickled Coleslaw image

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

5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

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

HELLMAN'S COUNTRY-STYLE COLESLAW



Hellman's Country-Style Coleslaw image

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

1/2 cup Hellmann's mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
4 cups coarsely shredded cabbage
3/4 cup coarsely shredded carrot
1/2 cup diced green pepper
2 tablespoons sliced green onions

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

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