Just The Best Coleslaw 1999 Recipes

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

THE BEST COLESLAW

The Best Coleslaw image

This is a recipe I got from Guy Fierri, it was a recipe from one of the restaurants he went to on Diners, drive-ins and dives. Yummy and simple! I of course made a little change to cut down on fat. I replaced most of the mayo with fat free greek yogurt. But it was delicious!

Provided by sconehead

Categories Low Protein

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise (I subbed fat free greek yogurt)
2 tablespoons sugar (Next time I will use Truvia)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar (I used apple cider vinegar)

Steps:

Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.

Nutrition Facts : Calories 136.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 633.1, Carbohydrate 12.2, Fiber 0.4, Sugar 6.3, Protein 0.5

JUST THE BEST COLESLAW 1999

Just the Best Coleslaw 1999 image

Try this one its very tasty and easy to make. Recipe can be doubled for a very large crowd or occasion. This was one of the last recipes given to me by my friend Marjorie Cottom who died of cancer in the year 2001.

Provided by andypandy

Categories Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs shredded cabbage
1/2 green pepper, shredded
1/2 sweet red pepper, shredded
1 large carrot, shredded
1 celery rib, shredded
1/2 white onions or 1/2 red onion, shredded
3 fluid ounces apple cider vinegar
3 ounces frenches prepared mustard
2 ounces ketchup
2 ounces sour cream
1 ounce Kraft mayonnaise
1/2 tablespoon coarse salt
1/4 teaspoon cayenne pepper
1/2 cup granulated sugar

Steps:

Shredd and toss all vegetables.
In a saucepot over low heat, place in the ketchup, mustard, vinegar, mayo, sourcream, salt and pepper, (DO NOT ADD SUGAR as that is a last step).
Bring all to a low boil.
Remove from heat.
Pour warm mixture onto all vegies, and toss well.
Sprinkle the white sugar over top.
Toss again well.
Cover and chill until serving time.
Note that the mustard and cayenne make this tangy and spicy, and give an orange colour apperance.
This is very tasty for a bbq, or large gatherings and I think you will get many compliments on this one.

Nutrition Facts : Calories 127.9, Fat 2.8, SaturatedFat 1, Cholesterol 3.4, Sodium 572.9, Carbohydrate 25.3, Fiber 5, Sugar 19.3, Protein 3.5

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