Fancy Coleslaw Recipes

SERIOUSLY GOOD HOMEMADE COLESLAW

Seriously Good Homemade Coleslaw image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 25m

Yield Makes approximately 10 servings

Number Of Ingredients 10

Ingredients

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Steps:

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg

COLESLAW

Coleslaw image

Provided by Ruth Cousineau

Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy Mayonnaise Bell Pepper Carrot Summer Healthy Cabbage Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Steps:

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

GOURMET COLE SLAW

Gourmet Cole Slaw image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
3 ounces granulated sugar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped shallots
1/2 teaspoon lemon juice
1 teaspoon dry oregano
Salt and pepper
1/2 head green cabbage, julienned
1/4 head red cabbage, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
1 carrot, peeled and julienned
1 green onion, green part only cut in 1-inch lengths

Steps:

Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.

FAT DADDY'S FANCY SLAW

Fat Daddy's Fancy Slaw image

Provided by Food Network

Categories side-dish

Time 45m

Yield 24 serving

Number Of Ingredients 12

Ingredients

1/2 lemon, juiced and zested optional
1/2 cup balsamic vinegar
1 Granny Smith apple
4 cups mayonnaise
8 ounces blue cheese crumbled
2 tablespoons Dijon mustard
2 teaspoons dried thyme
1 teaspoon coarsely ground black pepper
1 teaspoon sea salt
2 carrots, peeled and grated
1 head green cabbage, julienned
1/2 head red cabbage, julienned

Steps:

Combine the vinegar, lemon juice and zest, if using, in a large mixing bowl. Cut the apple into a very small dice (brunoise) and immediately add it to the bowl to avoid browning. Add the mayonnaise, blue cheese, mustard, thyme, black pepper and sea salt to the bowl, and mix thoroughly. Set aside.
Combine the carrots, green cabbage and red cabbage in a separate large bowl.
Dress the cabbage mixture with the mayonnaise dressing until evenly coated, but not drowning in dressing.

THE BEST CREAMY COLESLAW (GOURMET MAG)

The Best Creamy Coleslaw (Gourmet Mag) image

Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled pork sandwich or as a side dish with any other BBQ or picnic fare. It has just the right balance of sweet and tart. The recipe is from the June 2008 issue of Gourmet Magazine and is by far the greatest and freshest out there. Note: I can only guarantee results by chopping up your own cabbage as the recipe calls for... I haven't used one of those pre-shredded coleslaw mixes and don't know how it will turn out if you decide to take that shortcut. *Cook time is "refrigeration" time.

Provided by Dans La Lune

Categories Vegetable

Time 1h25m

Yield 8 cups, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs green cabbage, cored and cut into 3-inch chunks
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise (I use Hellmann's)
1/3 cup cider vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper

Steps:

Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
Toss all vegetables in a large bowl with salt and pepper.
Whisk together mayonnaise, vinegar, and sugar.
Toss with slaw.
Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

FANCY COLESLAW

Fancy Coleslaw image

This recipe is out of "Eat Caribbean". Coleslaw with cabbage and carrost is a Caribbean standard. Thsi version has the addition of shredded fresh coconut, pineapple and a spike of hot pepper; hot peppers are optional. Last 3 ingredients are for the dressing.

Provided by Ck2plz

Categories Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup white cabbage, shredded, can use red cabbage
1 cup carrot, shredded
1/2 cup shredded coconut, fresh
1 onion, chopped finely
1/2 cup pineapple, chopped
2 tablespoons golden raisins
1/2 teaspoon de-seeded and minced scotch bonnet pepper (optional)
2 tablespoons brown sugar
1 tablespoon white vinegar
1 cup mayonnaise (use more or less accourding to your taste)

Steps:

To make the dressing ,mix the sugar and vinegar together and then add the mayonnaise and mix well.
Toss all the ingredients together and chill before serving.

Nutrition Facts : Calories 246.7, Fat 15.9, SaturatedFat 4.4, Cholesterol 10.2, Sodium 318.9, Carbohydrate 26.8, Fiber 2, Sugar 16, Protein 1.4

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