Jewish Deli Coleslaw Recipes

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COLESLAW



Coleslaw image

Coleslaw is so much better when the cabbage isn't completely raw.

Provided by Mitch Weinstein

Categories     Side

Time 20m

Yield 2

Number Of Ingredients 9

2 lbs. cabbage, shredded (red and green are nice together)
1 large carrot, shredded
1 T. kosher salt
½ - ¾ cup mayo
¼ cup vinegar (rice wine, white wine, etc. Don't use crap vinegar)
2 T. sugar
½ tsp. celery seed
½ tsp. freshly ground pepper
2 T. chopped parsley

Steps:

  • Toss cabbage(s)/carrots with salt. Work that salt in there and then cover the colander with a plate and put a heavy can on top of that plate. You're trying to press the liquid out of the cabbage. Let it sit for a good 3 - 4 hours, then squeeze dry.
  • After squeezing cabbage dry, toss with dressing. Any dressing you decide, but this one will give you an almost classic deli-style coleslaw, only for the better.

DELI-STYLE COLE SLAW



Deli-Style Cole Slaw image

A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.

Provided by threeovens

Categories     Greens

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium green cabbage, cored and shredded
1/2 small onion, shredded on a box grater
1 carrot, peeled and grated (optional)
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon fresh ground black pepper
1/2 cup kosher dill pickle, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon caraway seed

Steps:

  • Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
  • Rinse cabbage mixture with cold water and dry thoroughly.
  • Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
  • Stir in cabbage and refrigerate until serving, at least 2 hours.
  • Can be stored for 2 days.

DELI COLESLAW



Deli Coleslaw image

This is similar to the coleslaw served in my favorite Jewish deli. I got the recipe from a group made cookbook sold for a charitable organization. It is basic and easy to make.

Provided by lfeinb5706

Categories     Low Protein

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 cups cabbage
2 shredded carrots
1 cup mayonnaise
1/2 cup white vinegar
1/4 cup lemon juice
6 tablespoons sugar

Steps:

  • Mix together and refrigerate it overnight.

Nutrition Facts : Calories 179.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.8, Carbohydrate 22.6, Fiber 2.1, Sugar 14.8, Protein 1.4

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