FOURTH OF JULY COLESLAW
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.
RAINBOW COLESLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
- Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.
4TH OF JULY COLESLAW
My family hates mayonnaise, so as result we never used to serve coleslaw. My husband was the only one who would eat it. But in 2010 everything changed. Chef Jake DuPlantis, the Executive Chef of Lone Star Park, came to our rescue.
Provided by Carole Davis @rodeo1mom
Categories Vegetables
Number Of Ingredients 14
Steps:
- Combine all ingredients in a bowl. Toss well. Chill. Serve cold.
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