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Top Rated Cole Slaw Recipes
If you're like me you'll look for every opportunity to add chipotle to your recipe. With a touch of avocado to bring out the flavor and the pineapple slaw for some added sweetness, these chipotle lime tacos are the perfect combination of spicy-zest and fruity-goodness!Recipe courtesy of The Redhead Baker
This coleslaw contains Dulse, ocassionally called dillisk in Ireland, is a variety of red seaweed (Palmaria palmata). It is available in health food stores or by mail from Maine Coast Sea Vegetables.Adapted from “The Country Cooking of Ireland” by Colman Andrews.
Crispy, oven baked zucchini sticks will make you forget about that French potato thing.
KFC Coleslaw Recipe
Make KFC Coleslaw in your very own kitchen! This copycat recipe is surprisingly close to the original. Best of all, it takes less than 10 minutes to make!
Coleslaw is the ultimate summer side. It goes with just about anything and it&rsquos perfect for picnics, potlucks, and family gatherings.
This copycat recipe is just as satisfyingly zesty and crunchy as the KFC original, but you can have it in the comfort of your own home, or impress friends at your next potluck.
When summer rolls around, there&rsquos nothing quite like a sweet, slightly tangy, and oh so creamy coleslaw!
Pair it up with fried chicken, BBQ, baked beans, corn on the cob, watermelon, and you&rsquove got the perfect backyard BBQ.
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
- 1 small onion, coarsely grated (optional)
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Seriously Delicious Homemade Coleslaw Recipes For That Perfect Side
You can't argue with the truth, and the truth is that homemade coleslaw makes the best side ever. There's no comparison to the supermarket-bought stuff. Putting your efforts into making a fresh, homemade coleslaw simply makes all the difference. And that's exactly why we've pulled together a selection of our favourite coleslaw recipes for you to try at home. Whether it's a Classic Coleslaw recipe you're after, or something more jazzy like an Apple Slaw, we've got a number of options for you to make.
No summer party is complete without a big bowl of coleslaw, and we happen to think our recipe is the absolute best.
The horseradish in this crunchy slaw adds an unexpected kick.
This is a colourful and healthy take on traditional coleslaw.
Chinese coleslaw is ultimately much healthier than you're average coleslaw. But it doesn't compromise on flavour! This recipe uses Chinkiang vinegar to give you that authentic and delicious Chinese flavour.
How to make No Mayo Coleslaw
Lots of shredding and mandolin action for the vegetables. Then just toss it all together and ideally leave it to wilt for a good hour or two. (Because nobody likes coleslaw with stiff cabbage sprigs sticking out all over the place. We want it floppy and juicy!).
Best Ever Coleslaw recipe | Cabbage Coleslaw
Best ever coleslaw recipe made with shredded cabbage and a little bit of shredded carrot. This creamy coleslaw comes together in under 20 minutes and is much lighter with the use of greek yogurt. This coleslaw is perfect to relish low-carb veggies!
I love coleslaw. I used to be indifferent towards it but for the past few years, I am totally for it. Oh, the freshness that comes with every bite and not to mention the nutrition. This best every coleslaw recipe will deliver just that and more health quotient by using part greek yogurt and part mayonnaise.
Lately, we have been eating tons of coleslaw on the side of Spicy Chicken Stir Fry or this Firecracker Meatballs.
What goes into this coleslaw?
Totally simple and easy-to-grab ingredients go into this best ever coleslaw recipe. I like to chop my own veggies, I am like that, I like taking the time to chop. But of course, this recipe is for a small batch. You can always pick up a bag of shredded cabbage or coleslaw mix of veggies for this recipe.
I like to add red cabbage and carrot for the vibrant color it brings to the coleslaw. You can make this coleslaw with just green cabbage or only red cabbage also you can choose to completely skip the carrots.
Other ingredients are totally pantry ingredients. I use some eggless mayo which of course you can substitute with regular mayo. Also, I use more greek yogurt making this a much lighter and healthier coleslaw. Using greek yogurt gives you more or less a creamy coleslaw like the one you make with only mayo.
The taste and the texture are exactly the same when you use greek yogurt I personally feel it tastes the best. You can, however, use full-on mayo and relish this coleslaw. Along with this, some more seasonings go in but that’s it for the basic ingredients.
- Serve it alongside Firecracker Chicken Meatballs
- On the side of this super spicy Chicken Stir Fry
- Replace mayo with yogurt and sugar with stevia and serve this for a KETO meal with this KETO chicken fritters
- Stuff these pita breads with some of this coleslaw and top it up with some grilled greek chicken.
- Make use of this coleslaw in a more common way by stacking it on a burger.
(222 votes, average: 3.82 out of 5)
- Author: Sonja Overhiser
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1 x
This easy Mexican coleslaw recipe is deliciously fresh and tangy, featuring cabbage, red onion, cilantro, and cumin. Perfect as a side or on tacos!
- 8 cups shredded cabbage ( 1/2 large or 1 medium head green cabbage or do half red cabbage and half green)
- 1 cup shredded carrot ( 1 large or 2 medium carrots)
- 1/4 red onion
- 1/2 cup finely chopped cilantro
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- Fresh ground pepper
- Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.
- In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)
Keywords: Mexican Coleslaw, Coleslaw Recipe, Vinegar Coleslaw Recipe
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When getting into barbecue, I had to take a long time enemy face on&mdashcoleslaw. I knew coleslaw only as that tough, bland salad doled out in medicine cups at Greek dinners, dressed with mayo as if that would make such an undesirable side more palatable. When I became a barbecue fiend, I was confronted with slaw in larger portions, and guiltily left it remaining on my plate after finishing all the glorious smoked meats that sat next to it. It took some time, but I couldn't rightfully keep being so wasteful, so started to cautiously indulge in coleslaw, and while mostly I remained unimpressed, I came across a few that surprised me with how delicious they were. Over my many years of cooking, I made it a point to whip up some coleslaw now and again in an attempt to make it match, or better, those that I found worthy of being served with barbecue, and I'm happy to say I've finally found slaw nirvana in this unassuming mustard coleslaw.
There were so many steps to me finding my coleslaw happy place, with one of the first being cabbage selection. When starting out, I relied heavily on red cabbage, but found that it was tougher than white and ultimately I began leaving red out altogether, or using it only very sparingly mainly for color.
Another step to achieving the right balance between tender and crunchy cabbage was getting dice just right. Somewhere along the way I ditched my knife for the job and began relying on my mandoline to not only shred the cabbage more finely, but also make very quick work of it.
Once I have the cabbage shredded, I run my knife through it to break up the long strands into more bite-sized pieces.
As for other add-ins, I mainly stick with carrot, which I grate using the medium holes on a box graters. Depending on the recipe, I may sometimes add in grated onions or peppers, but I try not to go to crazy with the extras to allow the crunchy cabbage and dressing work their simple magic together.
The biggest improvement to my coleslaw came with The Food Lab's experiment on the best method to get the proper crunch and tenderness from the cabbage via moisture extraction. The results showed tossing the cabbage and carrot mixture with 2:1 mixture of sugar and salt* and letting it sit for five minutes drew the right amount of water out of the veggies to make them perfectly crisp-tender. Prior to this, I tried all types of tricks from microwaving the cabbage to mildly salting and letting it drain for hours, but none worked as well as this quicker method.
*I found the original amounts of 1 cup sugar to a 1/2 cup kosher salt left the slaw mix too salty, so scaled it back to 2/3 cup sugar and 1/3 cup salt with great results.
Of course the downside that this method is I'm left with an overly salty and sweet slaw mixture. So to fix that, I transfer the slaw to the bowl of my salad spinner, wash it throughly to remove the excess seasoning, then take the mixture for a spin to dry it out. Sometimes I repeat if the first go round didn't remove enough salt. The end result is a slaw mix that's incredibly well seasoned and tender, yet with a really nice crunch to it.
The slaw dressing that first turned me from slaw hater to lover was a simple mixture of apple cider vinegar, sugar, and celery seeds. I'm still quite fond of that dressing, but for the money, I've yet to find a slaw dressing as delicious as this mustard one I tinkered with over time. It's a simple mix of equal parts mayo, yellow mustard, cider vinegar, and sugar with some hot sauce an celery seeds thrown in.
Once the dressing and slaw mix are done, it's just a matter of bringing the two together to make one incredible coleslaw. I usually add the dressing in slowly and taste as I go along to ensure it doesn't become over dressed. Since cabbage and carrot sizes vary, I don't always need every drip of the dressing to make the perfect slaw.
If only those diners of my youth served this slaw, I would have never hated the stuff. The vegetables have none of the toughness and blandness I was used to. The dressing is a far cry from watered down mayo with its complex flavor that's sweet, tangy, creamy, and spicy all at the same time. Whenever I make this slaw, I need to no barbecue to help get it down&mdashI sit with a fork and eat it as a snack at all times of the day. Of course, if I pile this slaw on heap of hot, freshly pulled pork shoulder on a bun, I'm truly in barbecue heaven.
Published on Tue Aug 18, 2015 by Joshua Bousel
- Yield 10-12 servings
- Prep 20 Minutes
- Inactive 5 Minutes
- Total 25 Minutes
- For the Dressing
- 1/3 cup mayonnaise
- 1/3 cup yellow mustard
- 1/3 cup cider vinegar
- 1/3 cup sugar
- 2 tablespoons hot sauce, preferably Texas Pete
- 1 teaspoon celery seeds
- For the Slaw Mix
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt
- For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
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Mike Mustard slaw is the perfect topping for a BBQ bologna sandwich. Now that you're in the South, you need to learn to make these.
Posted Wed, Aug 19 2015 6:30AM
Ryan Powell Might want to adjust the amount of salt listed in the recipe. Guessing that is supposed to be Tbsp or tsp instead of cups. Pretty sure if someone eats that much in something they aren’t Kong’s for this world. Posted Fri, Mar 19 2021 3:33PM
Ryan Powell Nm. my fault for not reading thoroughly Posted Fri, Mar 19 2021 3:36PM
This traditional slaw side dish can be made in so many different varieties. But the classic recipe is still a summertime favorite. Make sure to use chilled cabbage when preparing for the freshest flavor with each bite.
Looking for a sweet variation of our Green Cabbage Coleslaw? Try this! We&aposve added in mango, parsley and lemon juice for a taste of summer all year round!
Not only is this slaw super easy to make, but it&aposll fill your kitchen with a score of scents! Sweet mango, chunky peanut butter and savory soy sauce blend together to take this slaw to the next level.
Radicchio & Blue Cheese
Take our Green Cabbage Coleslaw add in a few tasty, textured treats like toasted walnuts and crumbled blue cheese and viola! You have a full-bodied slaw, ready to steal the spotlight at any gathering.
Red Plum-and-Napa Cabbage Slaw
Dress up "Chinese Cabbage" by tossing it in a vinegar, ginger and soy sauce dressing. The plums and wasabi-flavored rice crackers combine for sweet-and-spicy flavor.
Spring Greens Coleslaw
Since this salad is mostly made up of greens, the flavors of mint get to take center stage. It&aposs a refreshing slaw for a warm summer day.
Malt Vinegar Slaw
For a light dressing, mix malt vinegar with mayo, mustard and lemon juice. Toss the slaw in this zesty dressing and let it all chill in the fridge. Before you dive in, add the sunflower seeds for an unexpected, but totally delish crunch.
Bean & Bacon Coleslaw
You&aposll need three different types of beans for this recipe wax beans, string beans and haricots verts (that&aposs just the French name for &aposgreen beans&apos). They each bring a slightly different flavor, which goes nicely with crisp bacon for a bean-tastic slaw.
North Carolina-Style Coleslaw
Like everything in North Carolina, this slaw was made for BBQ. It&aposs slightly sweet and spicy flavor complements burgers, ribs and of course, pulled pork sandwiches.
Twists on a Dish
Gotta have more? Check out how we take one coleslaw recipe and give you nine totally different variations for it!
This classic coleslaw is the perfect salad for a cookout, picnic, or potluck, and it is super easy to fix. The simple, basic dressing is what makes it the salad that everyone raves about. This recipe will give you the perfect balance of creamy, tangy, sweet, and crunchiness. It's easy to customize, too. Experiment with the amount of sugar, starting with a small amount and adding more to suit your taste. For some color, add a shredded carrot or use a combination of green and purple cabbage. Fresh parsley and celery seeds are excellent in coleslaw as well. If you like onion flavor, add a dash of onion powder or some thinly sliced or finely chopped red onion to the mixture.
Coleslaw isn't just for cookouts and summer meals—it is a fabulous topping for hot dogs, burgers, and sandwiches. A pulled pork sandwich wouldn't be the same without a generous heap of coleslaw. The tanginess of the coleslaw marries well with fried fish and fried chicken, and it is a great addition to a bean dinner. Overall, coleslaw is a fantastic way to add pizzazz to just about any meal.