Best Abuelitas California Coleslaw Recipes

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CALIFORNIA COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

CALIFORNIA COLESLAW



California Coleslaw image

I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1 1/2 tablespoons minced fresh parsley
1/4 cup vinegar
1/4 cup oil-free Italian dressing
8 teaspoons Splenda sugar substitute
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine first 7 ingredients in a large bowl, stirring well; set aside.
  • Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
  • Pour dressing mixture over vegetables, tossing gently to coat.
  • Cover and chill.
  • To serve, stir coleslaw lightly and serve with a slotted spoon.

Nutrition Facts : Calories 15.7, Fat 0.1, Sodium 46.2, Carbohydrate 3.4, Fiber 1, Sugar 1.8, Protein 0.6

CALIFORNIA COLESLAW



California Coleslaw image

Another recipe that was in my Sun-Maid Raisin booklet. The dressing has a wonderful blending of flavors for summer cookouts.

Provided by PaulaG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups shredded cabbage
1/3-1/2 cup raisins or 1/3-1/2 cup dried cranberries
1/4 cup sliced green onion
1/3 cup low-fat plain yogurt
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
salt and pepper

Steps:

  • Combine all the salad ingredients in a large bowl.
  • Combine the dressing ingredients and blend well.
  • Pour dressing over salad, add salt and pper to taste, toss and serve.

Nutrition Facts : Calories 84.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 67.5, Carbohydrate 17.2, Fiber 1.9, Sugar 13.2, Protein 2.2

GRANDMOTHER'S COLESLAW



Grandmother's Coleslaw image

I had to estimate amounts, but this is the coleslaw that my Grandmother always made. It is a very simple recipe but is my favorite! I will admit that the carrots and celery seeds are my addition :-) but I hope that you enjoy this coleslaw as much as I do!

Provided by Dwynnie

Categories     Vegetable

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb green cabbage, shredded
2 medium carrots, grated (optional)
1 cup mayonnaise or 1 cup Miracle Whip
1/4 cup apple cider vinegar
1/4 cup sugar
1 tablespoon celery seed (optional)

Steps:

  • Combine cabbage and carrots in medium-large bowl.
  • Mix mayonnaise, apple cider vinegar, sugar, and celery seeds together until smooth.
  • Pour dressing over cabbage and mix until cabbage is well coated.
  • Refrigerate for at least 4 hours.
  • Serve!

Nutrition Facts : Calories 205.2, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 292.6, Carbohydrate 22, Fiber 1.7, Sugar 13.6, Protein 1.4

ORIGINAL PANTRY CAFE COLESLAW



Original Pantry Cafe Coleslaw image

This is from "The Los Angeles Times California Cookbook" from 1981. They say this is the recipe for coleslaw served at The Original Pantry, a landmark in downtown Los Angeles.

Provided by KLHquilts

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 head cabbage, finely shredded

Steps:

  • Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half, and salt. Stir until smooth.
  • Pour dressing over cabbage in large bowl and toss until cabbage is well coated.

Nutrition Facts : Calories 232.3, Fat 18.3, SaturatedFat 3.5, Cholesterol 11.3, Sodium 256, Carbohydrate 17.2, Fiber 2.6, Sugar 10.3, Protein 2.3

ABUELITA'S CALIFORNIA COLESLAW



Abuelita's California Coleslaw image

My mother-in-law brought us this recipe when she came from California to visit us in Tennessee. She said she actually got the recipe from a Tennessee friend, but it was given to her in California. So we have always called it her California Coleslaw. This is a great favorite at church picnics. VARIATIONS: You can use rainbow...

Provided by Susan Feliciano

Categories     Other Salads

Time 15m

Number Of Ingredients 14

16 oz shredded angel hair coleslaw
1 pkg chicken ramen noodles
20 oz canned chicken breast, well-drained
2 bunch green onions with tops, sliced
1/2 c slivered almonds
1/4 c toasted sunflower seeds
2 Tbsp sesame seeds
DRESSING
3/4 c sunflower or canola oil
1/4 c sugar
1/2 c rice vinegar
1 pkg seasoning from ramen noodles
1 tsp cracked black pepper
1 pinch salt, to taste (optional)

Steps:

  • 1. Break the uncooked Ramen noodles into bite-sized pieces. Reserve the seasoning packet for the dressing. Toss noodles together with the cabbage, chicken, and salad ingredients in a large mixing bowl. Set aside.
  • 2. In a pint jar, combine dressing ingredients. Shake well. Pour over salad ingredients and stir well. Taste for salt and add if needed. The Ramen seasoning packet is usually quite enough salt for us.
  • 3. Refrigerate until serving time. Best prepared about 4 hours ahead as it gives the flavors time to blend. Refrigerate any leftovers.

Abuelita's California coleslaw recipes are a staple of California cuisine. Coleslaw is a popular side dish that is usually served with barbecued meats or fried foods. Typically made with cabbage, carrots, and mayonnaise, coleslaw has evolved over time, with different cultures adding their own twist to the classic recipe. Abuelitas california coleslaw recipe is one such recipe that has become popular due to its unique combination of flavors. Abuelita's California coleslaw recipe is known for its fresh, tangy taste. The secret to the recipe lies in the dressing, which is made with a mix of sour cream, apple cider vinegar, honey, and lime juice. The dressing is then poured over a mix of finely shredded green and purple cabbage, carrots, and cilantro. The result is a crunchy, sweet and sour coleslaw that is perfect for pairing with a variety of dishes. Unlike traditional coleslaw recipes, which use only green cabbage, Abuelita's California coleslaw recipe uses a mix of green and purple cabbage. Purple cabbage is higher in nutrient content than green cabbage and is known for its anti-inflammatory properties. The added color also gives the coleslaw an eye-catching appearance that makes it a great addition to any table. Another variation of Abuelita's California coleslaw is the addition of fruit like pineapple and mango. The fruit adds a tropical touch to the dish, making it a popular choice for summer picnics and barbecues. The fruit also helps to balance out the sourness of the lime and vinegar, making the coleslaw even more refreshing. Abuelita's California coleslaw recipe can be served as a side dish or as a topping for tacos, sandwiches, and burgers. The crunchy texture of the cabbage and carrots make it perfect for adding to sandwiches for a little extra crunch. It can also be used as a topping for grilled meats like chicken or pork. Overall, Abuelita's California coleslaw recipe is a simple yet delicious recipe that is perfect for any occasion. Its sweet and sour flavor notes make it a great complement to a variety of dishes, and its versatility makes it a popular choice for any meal. Whether you're hosting a barbecue or looking for a healthy side dish to add to your meal, Abuelita's California coleslaw is always a crowd-pleaser.
Abuelita's California Coleslaw is a popular recipe that has been passed down through generations of California families. It is a creamy and tangy coleslaw that is perfect for any occasion, from barbecues to potlucks. If you are planning to make Abuelita's California Coleslaw, there are some valuable tips that can help you make it even better. Here are some of the tips to help you make the best Abuelita's California Coleslaw recipe. Tip 1: Use Fresh Ingredients One of the keys to making great coleslaw is to use fresh ingredients. Make sure you use fresh cabbage and carrots, as well as fresh lemon juice, sour cream, and mayonnaise. Fresh ingredients will give your coleslaw a crisp and refreshing flavor that you won't get with old or stale ingredients. Tip 2: Shred the Cabbage Thinly When making Abuelita's California Coleslaw recipe, it is important to shred the cabbage thinly. This will make the coleslaw easier to eat and will also help it to absorb the dressing more evenly. You can use a mandolin or a sharp knife to shred the cabbage, but make sure to remove the hard core of the cabbage before shredding. Tip 3: Mix the Dressing Carefully The dressing is an important part of Abuelita's California Coleslaw, and it is important to mix it carefully. Combine the mayonnaise, sour cream, lemon juice, sugar, salt, and pepper in a bowl and whisk them together until well combined. Add the shredded cabbage and carrots to the bowl, and mix everything until the vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the coleslaw mushy. Tip 4: Chill the Coleslaw After you have mixed the coleslaw, it is important to chill it for at least an hour before serving. This will allow the flavors to meld together and will also help the coleslaw to become more crispy and crunchy. You can chill the coleslaw in the refrigerator, or you can place it in a bowl of ice water for a faster chill. Tip 5: Add Optional Ingredients While Abuelita's California Coleslaw is delicious on its own, you may want to add some optional ingredients to make it even better. Some popular additions include shredded cheese, diced apples, raisins, chopped nuts, or dried cranberries. These optional ingredients will add extra flavor, texture, and nutrition to your coleslaw. Tip 6: Serve in a Decorative Bowl When it comes to serving Abuelita's California Coleslaw recipe, presentation is important. Serve the coleslaw in a decorative bowl that will showcase its colors and textures. You can also garnish the coleslaw with additional shredded carrots, chopped parsley, or a sprinkle of paprika for a pop of color and flavor. Tip 7: Adjust the Recipe to Your Taste Finally, don't be afraid to adjust the recipe to your taste. If you prefer a sweeter coleslaw, add more sugar. If you like a tangier coleslaw, add more lemon juice. If you are sensitive to salt, reduce the amount of salt in the recipe. Abuelita's California Coleslaw is a versatile recipe that can be adjusted to suit your preferences. Now that you have some valuable tips for making Abuelita's California Coleslaw recipe, it's time to get cooking. With fresh ingredients, careful mixing, and creative presentation, you can make a coleslaw that will be the talk of the party. Whether you serve it at a barbecue, potluck, or family dinner, Abuelita's California Coleslaw is sure to be a hit.

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