Sister Sues Cole Slaw Recipes

SUSAN'S VINAIGRETTE COLESLAW

Susan's Vinaigrette Coleslaw image

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

Steps:

Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

SISTER SUE'S COLE SLAW

Sister Sue's Cole Slaw image

This is a twist on the regular cole slaw. A friend of ours in Hawaii made this for us. It's great when served with ribs. Stored here for safe keeping.

Provided by Color Guard Mom

Categories Vegetable

Time P1DT15m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium head of cabbage, sliced
2 medium onions, thinly sliced
1 medium red bell pepper, chopped
1 cup white vinegar
1 teaspoon salt
1 teaspoon celery seed
2/3 cup salad oil
1 teaspoon dry mustard
3/4 cup sugar, and
2 tablespoons sugar

Steps:

Prep vegetables and set aside.
Combine vinegar, salt, celery seed, salad oil and dry mustard.
In large bowl alternate cabbage, onions, and peppers with sugar.
Cover with marinade.
Let stand in refrigerator for 24 hours in covered container, mixing occasionally.

Nutrition Facts : Calories 394.4, Fat 24.5, SaturatedFat 3.4, Sodium 419.4, Carbohydrate 43.2, Fiber 4.5, Sugar 37.2, Protein 2.9

THE LADY'S COLESLAW (PAULA DEEN)

The Lady's Coleslaw (Paula Deen) image

There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).

Provided by SharleneW

Categories Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 bell pepper, cut into chunks
1 green onion, cut into chunks
1/2 large carrot, sliced in 1 inch slices
1/8 cup chopped fresh parsley leaves
1 head cabbage (divided)
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (Jane's Krazy Mixed-up salt recommended)
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Steps:

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
Put processed vegetables into serving bowl.
Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
Shred the remaining half head of cabbage.
Mix cabbage with processed vegetables.
In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
Mix dressing into vegetables and toss well.
Chill for at least 1 hour.
Toss again before serving.

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