Pioneer Woman Coleslaw Dressing 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.

CLASSIC COLESLAW

Classic Coleslaw image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 16 servings

Number Of Ingredients 11

Ingredients

4 carrots, shredded
2 heads green cabbage, sliced thin
1/4 head purple cabbage, sliced thin
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup minced fresh parsley

Steps:

Combine the carrots and the green and purple cabbage in a large bowl.
In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

COLE SLAW WITH MUSTARD AND HORSERADISH

Cole Slaw with Mustard and Horseradish image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup milk
2 tablespoons prepared white horseradish
2 tablespoons sugar
1 teaspoon celery seed
2 dashes hot sauce
Kosher salt and freshly ground black pepper
1 cup shredded carrots
2 apples, peeled and finely diced
1 medium jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, finely sliced
1/2 head red cabbage, finely sliced
Fresh cilantro leaves, for garnish

Steps:

In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.

COLORFUL COLESLAW

Colorful Coleslaw image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 head green cabbage, sliced thin
1/2 head purple cabbage, sliced thin
3 mini sweet peppers (in two different colors), thinly sliced
2 whole carrots shredded
1/2 cup mayonnaise
1/2 cup whole milk
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon salt
Couple dashes hot sauce
2 cups fresh cilantro leaves

Steps:

Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

COLORFUL COLESLAW(PIONEER WOMAN)

Colorful Coleslaw(Pioneer Woman) image

Make and share this Colorful Coleslaw(Pioneer Woman) recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 6-8

Number Of Ingredients 11

Ingredients

1/2 head green cabbage, sliced thin
1/2 head purple cabbage, sliced thin
3 mini sweet peppers, thinly sliced (in two different colors)
2 whole carrots, shredded
1/2 cup mayonnaise
1/2 cup whole milk (I use soy milk with a squeeze of lemon to thicken it up like buttermilk)
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon salt
couple dashes hot sauce
2 cups fresh cilantro leaves (or parsley if you don't like cilantro)

Steps:

Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
Add the cilantro at the very end.
Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 147.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 7.1, Sodium 293.9, Carbohydrate 19.4, Fiber 4.1, Sugar 10.5, Protein 3.1

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