SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
- Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
BUTTERMILK SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Toss the cabbage, radicchio, red onion, and chives in a large bowl.
- In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.
NEELYS' CARROT SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add all ingredients to a small bowl and combine well.
- In a medium bowl, mix together all the slaw ingredients. Add the vinaigrette and toss until well combined. Cover and refrigerate until ready to serve.
- Add all ingredients to a small bowl and combine well.
NEELY'S COLESLAW
This is the famous sweet and spicy slaw from the Neely's restaurant that people come and buy by the bucketful. Make extra, you'll need it! From the Neely's Celebration Cookbook.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6-8
Number Of Ingredients 11
Steps:
- Cut the cabbages into quarters, and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. Pour the vegetables into a large bowl, and toss to combine.
- Whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne in a medium bowl, whisking until the sugar is dissolved. Toss the coleslaw with the dressing, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving. Enjoy!
BROCCOLI PASTA SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water until al dente. Cool.
- Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.
SWEET & SOUR RAINBOW SLAW
This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds - a lovely light side for a BBQ spread
Provided by Jennifer Joyce
Categories Side dish, Vegetable
Time 30m
Number Of Ingredients 14
Steps:
- Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
- To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.
Nutrition Facts : Calories 115 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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