Texas Two Step Ranch Dressing Cole Slaw Recipes

TEXAS TWO-STEP RANCH DRESSING COLE SLAW

Texas Two-Step Ranch Dressing Cole Slaw image

Make and share this Texas Two-Step Ranch Dressing Cole Slaw recipe from Food.com.

Provided by CrystalRN

Categories Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups coleslaw mix
1/4 cup mexicorn, drained
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped red onions
1 tablespoon minced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing
1 1/2 teaspoons lime juice
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the first six ingredients.
In a small bowl, combine the salad dressing, lime juice and cumin.
Pour over the coleslaw and toss to coat.
Refrigerate until serving.

Nutrition Facts : Calories 115.2, Fat 10.2, SaturatedFat 2.7, Cholesterol 12.4, Sodium 237.8, Carbohydrate 4.4, Fiber 0.9, Sugar 1.4, Protein 2.5

RANCH COLESLAW

Ranch Coleslaw image

From El Dorado, California, Mellanie McCreary shares this perfect last minute side dish. "When I was a newlywed, I came up with this recipe," she notes. "My husband said it was the best coleslaw he ever tasted."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/4 cup prepared ranch salad dressing
2 tablespoons mayonnaise
1-1/2 teaspoons sugar
1/4 teaspoon lemon juice
3-3/4 cups coleslaw mix

Steps:

In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.

Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

TEXAS COLESLAW

Texas Coleslaw image

Provided by Tyler Florence

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 head Napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, sliced thin
1 medium red onion, sliced thin
1 cup pecans, toasted and chopped
1 bunch fresh mint, leaves only, for garnish
1 tablespoon Dijon mustard
1 tablespoon hot water
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1 orange, juiced
1/2 cup creme fraiche or sour cream
Kosher salt and freshly ground black pepper

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 SLAW

Texas Slaw image

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

Ingredients

1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage or 1 (1 lb) bag of prepared coleslaw mix
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded
salt
white pepper

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 SWEET & SOUR COLE SLAW

Texas Sweet & Sour Cole Slaw image

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

Ingredients

1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage (about 1/2 large head)
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded

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

FIESTA COLESLAW

Fiesta Coleslaw image

Coleslaw with a touch of heat makes a zesty side for barbecued chicken or pork. I also pile it on fish tacos and po'boys. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 package (14 ounces) coleslaw mix
1 cup chopped peeled jicama
6 radishes, halved and sliced
4 jalapeno peppers, seeded and finely chopped
1 medium onion, chopped
1/3 cup minced fresh cilantro
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarsely ground pepper
Lime wedges, optional

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

Nutrition Facts : Calories 114 calories, Fat 9g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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