Sonoran Coleslaw Recipes

COLESLAW

Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

SONORAN COLESLAW

Sonoran Coleslaw image

Make and share this Sonoran Coleslaw recipe from Food.com.

Provided by JillAZ

Categories < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1/2 head green cabbage
1/2 cup shredded red cabbage
2 tablespoons shredded carrots
1/2 cup diced celery
1/2 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons seasoned rice vinegar
2 tablespoons red wine vinegar
1 1/2 teaspoons canola oil
1 tablespoon sugar
1 1/2 teaspoons dry mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1 dash garlic granules
1 tablespoon finely chopped fresh cilantro

Steps:

In a large bowl, combine cabbages, carrots, celery, onion and peppers.
For dressing: Combine mayonnaise, honey, rice vinegar, red wine vinegar, oil, sugar, dry mustard, pepper, salt, garlic and cilantro.
Pour dressing over cabbage mixture and toss well to combine.
Refrigerate until ready to serve.

Nutrition Facts : Calories 56.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 152.1, Carbohydrate 10, Fiber 1.6, Sugar 7.5, Protein 1.1

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