Does anyone know and would like to share a simple, classic coleslaw recipe?

Answer 1

Cabbage, either green or purple or both
Carrot
Green onion

For Mayo version:
Mayonnaise
Yellow mustard
Pepper

For Non-mayo version:
Rice vinegar or white vinegar
Sugar
Salt and pepper

Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.

For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Answer 2

1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Preparation time: 3 hours and 30 minutes

-or-

just buy a bag of coleslaw and a bottle of coleslaw dressing

Answer 3

Preparation time: 5 minutes.

I tend to think of coleslaw as a quintessential American salad, don't you? How could one not given that it is served in almost every cafeteria in the country. Apparently though, "coleslaw" comes from the Dutch word, "koolsla", "kool" meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s.

There are two standard ways that we serve coleslaw in our home, one with mayo and one without. They are both delicious, and both make a wonderful accompaniment to seafood dishes. We also love them with hot dogs.

Cabbage, either green or purple or both
Carrot
Green onion

For Mayo version:
Mayonnaise
Yellow mustard
Pepper

For Non-mayo version:
Rice vinegar or white vinegar
Sugar
Salt and pepper

Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.

For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Serve immediately. Serves 4.

Answer 4

A Classic Coleslaw Recipe

INGREDIENTS:
1/2 (about 450g) Head of Fresh White Cabbage
1 Large Carrot
2 Red Apples
Juice of 1/2 Lemon
1/2 Small Onion
1/2 pint (300ml) Mayonaise
Salt & Pepper

METHOD:
Cut out the hard stem and remove any coarse outer leaves from the White Cabbage. Slice it very fine and place in cold water to crisp for 30 minutes. Peel the Carrot and Onion and grate or finely slice them. Cut the Red Apples into quarters, remove the core, and then finely slice or chop them.
Drain the White Cabbage well and place into a large mixing bowl. Add the Onion, Carrot and Apple. Toss to jumble up the ingredients well. Add to this the Mayonaise and combine with a spoon until all the ingredients are nicely coated.
Finally, season to personal taste with the Salt & Pepper.
Cover and place into the refrigerator to chill for 15 minutes. Serves 4.

recipe 2
Classic Coleslaw

1/2 head cabbage small
1 each carrot small
1 tablespoon fresh parsley finely chopped
2 each scallions (optional) finely chopped
1 each celery seed sprinkling, light
1 each salt sprinkling, to taste
1 each black pepper grindings, to taste
1 tablespoon granulated sugar
1 tablespoon cider vinegar
3 tablespoons mayonnaise
2 tablespoons half and half

Remove outer leaves of cabbage, core, and shred in 1/8 to 1/4 inch wide
shreds with knife.

Peel and trim carrot. Grate on coarse side of grater. Combine with cabbage.

Sprinkle celery seed, salt, black pepper, and granulated sugar over cabbage
mixture, tossing with fork to combine.

Sprinkle vinegar over mixture and toss again to mix.

Add mayonnaise and toss to mix.

Add half and half and toss to mix.

Turn slaw into covered storage container and refrigerate at least an hour or
up to six hours before serving.


hope you enjoy it.


jan

Answer 5

My Nana's coleslaw.

Half head shredded cabbage
2 shredded carrots
1 cup mayo
I can pineapple chunks (or crushed)
1 teaspoon salt
2 teaspoons pepper..( coarse is better)

Combine all ingredients...Viola! Nana Coleslaw

Its a great variation to add the pineapple. Its sweet and salty at the same time.
You may need to add more mayo or Salt and Pepper...Depending on your taste.

One of my favorite things as a kid that my Nana made.

Answer 6

This all depends on how much you are making - This feeds 4 people :
Coleslaw - One (1) full cabbage -chopped Julienne style
1/4-1/2 cup mayonaisse - depends on how much you like
1/4 cup red wine vinegar
Lots of ground black pepper
One (1) stalk celery
1/4 cup diced red onion
Mix it up nice - add ground pepper on top
Add a little diced tomato on top to give it color
Hope you like it! Yummy!!!!!!
10 min prep
Take care!

Answer 7

The important ingredients are simply Mayo, vineger, and sugar.

The Viniger brakes down the cell walls in the Vegies and lets out the liquid so don't make it too runny to begin with.

I would give you specific amounts but since i usually make about a gallon or more at a time they would not be much help.

Good luck

Answer 8

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aNCVt

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 9

"Carrot Cabbage Slaw" - 12 servings

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples; diced
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tbsp. lemon juice
1 cup (8 oz.) sour cream
1/4 tsp. salt
1/8 tsp. pepper
1/8-1/4 tsp. ground nutmeg (optional)

In a large serving bowl, combine cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine honey and lemon juice until smooth. Stir in sour cream, salt, pepper and nutmeg, if desired. Stir into cabbage mixture. Serve or chill.

Answer 10

coleslaw,carrot, cucumber everything finelly chopped mixed with mayo, sugar, and tsp. of white wine vinager.