TEXAS COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
- In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.
TEXAS YELLOW "COLD SLAW"
The word "coleslaw" comes from the Dutch, but Texans renamed it "cold slaw" and branded it their own by preparing it without mayonnaise. Here, crunchy cabbage, cucumbers and peppers are tossed with an onion-turmeric vinaigrette, which not only makes the onion sweet and mellow, but also gives the entire mix wonderful color. This must-try side dish is one of my favorite summer picnic salads, as it holds up unrefrigerated for hours and gets rave reviews.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
- Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
- Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.
TEXAS COLESLAW
Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
- Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
TEXAS SWEET & SOUR COLE SLAW
This is a crisp, marinated, sweet-and-sour slaw. It is a delicious alternative to creamy coleslaw. This recipe is from the http://www.greenling.com website.
Provided by anne236
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).
Nutrition Facts : Calories 146.9, Fat 7, SaturatedFat 0.9, Sodium 20.1, Carbohydrate 20.6, Fiber 2.9, Sugar 16.9, Protein 1.5
TEXAS COLESLAW
Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.
Provided by Sandy in Oklahoma
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook time is chill time.
- In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
- Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
- Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7
TEXAS SLAW
Provided by Rebecca Poynor-Burns
Categories Salad Vegetable Side Vegetarian Low Cal Low Sodium Bell Pepper Fall Cabbage Bon Appétit Atlanta Georgia Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
TEXAS COLESLAW
This slaw doesn't have any mayonnaise in it. From Ropin' the Flavors of Texas.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine cabbage, onion and sugar in a large bowl, stirring until well blended.
- 2. Combine oil, vinegar, celery seeds and mustard in a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly.
- 3. Pour hot oil mixture over cabbage mixture, tossing well.
- 4. Cover and refrigerate at least 8 hours.
TEXAS SLAW
This is a non-mayo slaw and a family favorite. You can play with the sugar, vinegar and oil to suit your taste or diet. Source is Bon Appétit from 1993. Time includes refrigerator time.
Provided by TXOLDHAM
Categories Vegetable
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk sugar, vinegar and oil to blend in large bowl. Add remaining ingredients.
- and toss to combine. Season to taste with salt and white pepper. Cover tightly.
- and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).
Nutrition Facts : Calories 145.5, Fat 7, SaturatedFat 0.9, Sodium 19.5, Carbohydrate 20.5, Fiber 2.7, Sugar 17.2, Protein 1.6
TEXAS COLESLAW
One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.
Provided by Denyse
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g
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