Best California Cole Slaw Recipes

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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

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

CONTRACTOR'S COLE SLAW



Contractor's Cole Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

6 cups shredded cabbage (about 1 head)
1 cup shredded carrot (2 to 3 carrots)
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

CLIFTON'S CAFETERIA COLE SLAW



Clifton's Cafeteria Cole Slaw image

Make and share this Clifton's Cafeteria Cole Slaw recipe from Food.com.

Provided by djbeecher

Categories     Vegetable

Time 30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 5

6 -8 cups shredded cabbage
4 tablespoons granulated sugar
3 tablespoons cider vinegar
1 teaspoon salt
1 cup mayonnaise

Steps:

  • Take off outer leaves of cabbage. Core cabbage and cut cabbage into narrow wedges, then slice wedges into thin strips. Place strips into a large bowl.
  • Add sugar and salt, mix well. Let stand at room temperature for 10 - 15 minutes.
  • Add vinegar, and mayonnaise, mix. Cover and refrigerate for a minimum of four hours. Makes 6 - 8 servings.
  • Note: Can add any of the following to the cole slaw: celery seeds, shredded carrots, green pepper, raisins, chopped apples, red cabbage, nuts, pineapple, etc.

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

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

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