What is a great coleslaw recipe?

Answer 1

Rainbow Coleslaw

2 cups shredded green cabbage
2 cups shredded red cabbage
1 carrot, shredded with vegetable peeler
1 red bell pepper, in thin strips
1 yellow bell pepper, in thin strips
1/3 cup raisins
1/4 cup low-fat mayonnaise
2 tbsp. vinegar
1/2 onion, minced
Salt and pepper
Put the cabbage, carrot, red and yellow bell peppers in a bowl with the raisins. In a separate bowl, combine the mayonnaise, vinegar and onion and season with salt and pepper. Stir the dressing into the cabbage mixture, toss, then chill for at least half an hour.

Answer 2

One of the most popular recipes for cabbage in North America is coleslaw, a mixture of shredded cabbage, carrots, and an almost sweet creamy dressing, traditionally made from mayonnaise, but more frequently fashioned from sour cream and/ or yogurt these days.

A quick coleslaw dressing can be made in a medium bowl by whipping together 3 tbsp plain, low-fat yogurt, 2 tbsp sour cream, 3/4 tsp prepared yellow mustard, 1/2 tsp sugar, 1/2 tsp cider vinegar, 1/4 tsp celery seeds, 1/8 tsp salt, and 1/8 tsp black pepper. To make the salad, add 13/4 cups coarsely shredded cabbage and 1/4 cup coarsely grated carrot, mix well, and refrigerate for 2 to 3 hours, tossing occasionally. Serve 4.

~~~ Enjoy! ~~~ Good luck! _;-)

Answer 3

I tried this one and liked very much. I am not usually crazy for it.

The Lady's Coleslaw
Show: Paula's Home Cooking

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Answer 4

Cole Slaw Recipe

Yield: 10 Servings

5 tb Mayonnaise, (heaping)
1 ts Louisiana hot sauce
2 tb Yellow mustard (heaping)
2 tb Ketchup
2 tb Olive oil
1 tb Wine vinegar
1 ts Garlic salt
1 tb Lea & Perrins
1 ea Juice of mediums size lemon
3 ts Salt (to taste)
4 ea Bell peppers, sliced
2 ea Onions, medium, shredded
1 ea Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This
should be done about an hour before serving. This cole slaw tastes even better the next day!

http://www.cajuncookingrecipes.com/cajun/cole_slaw.html

Answer 5

I prefer creamy coleslaw and here is my favorite recipe...it was my mothers and she was the best cook:

Creamy Coleslaw
1 small head of green cabbage,shredded
2 medium carrots, peeled and grated
1/2 cup of radishes (optional)

dressing: 1 cup of mayonnaise
1 tablespoon of lemon juice
1 or 2 teaspoons of sugar (or more to taste)
1 teaspoon of salt
Mix all together and let sit in refrigerator for a couple hours.

Answer 6

Ribbon Coleslaw
Yield: 6
Ingredients:
Ribbon Coleslaw

* 3 tbsp of apple cider vinegar (45ml)
* 1 tsp of packed brown sugar (5ml)
* 1 pinch of each salt and pepper (pinch)
* 1/4 cup of vegetable oil (50ml)
* 1 large carrot peeled (1)
* 1 x small zucchini (1)
* 1 cup coarsely chopped red cabbage (250ml)
* 1 celery stalk, coarsely chopped (1)
* 1 cup blanched green beans, halved (250ml)


Directions:
Ribbon Coleslaw

1. In a small bowl, whisk apple cider with brown sugar, salt and pepper. Slowly drizzle in vegetable oil, whisking constantly until emulsified. Set aside.
2. Using a vegetable peeler, scrape carrots and zucchini into long ribbons, and combine in a large bowl with the cabbage, celery and green beans. Toss coleslaw with dressing and let stand at room temperature for 15 minutes.

Tip: To blanch beans, simply drop in a pan of boiling salted water for about 3 minutes. Drain in a colander and rinse with cold water. Drain again. Also, you could substitute green cabbage for the red in this recipe, or use a mixture of both.

Answer 7

Curried Coleslaw

Ingredients:
Curried Coleslaw

* 1/2 cup of light mayo (125ml)
* 2 tbsp of fresh lime juice (30ml)
* 1 tbsp of curry powder (15ml)
* 4 cups of thinly sliced green cabbage (1000ml)
* 2 x carrots peeled coarsely grated
* 2 x green onions thinly sliced
* 2 tbsp of dried cranberries (30ml)
* 1 x small jalapeno seeded and minced.


Directions:
Curried Coleslaw

1. Whisk mayo and lime juice and curry powder in a large bowl. Add remaining ingredients, and toss to combine.

Answer 8

OK you don't have to get that complicated...
finely shred-ed caggage...raw..four cups
2 tablespoons apple cider vine agar
1/2 cup finely shred ed carrots
1/2 cup miracle whip or mayonnaise
three tablespoons sugar
salt and course black pepper
if you like it spicy dice up one small jalapeno pepper

Answer 9

sliced cabbage, grated carrot, diced apple, sultanas, curry powder a little lemon juice and mix it all with mayonnaise's to a wet consistency.

Answer 10

go to (www.cooks.com)