Best Lady Causeys Overnight Cabbage Slaw Recipes

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SPECTACULAR OVERNIGHT SLAW



Spectacular Overnight Slaw image

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 12

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced pimiento-stuffed olives
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 5

One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer
2 tablespoons kosher salt plus more
1 1/4 cups cider vinegar
1/2 cup plus 1 tablespoon sugar
3/4 cup water

Steps:

  • Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.

CHILI-SPICED COD WITH ROASTED CABBAGE SLAW



Chili-Spiced Cod with Roasted Cabbage Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 head green cabbage, halved and thinly sliced (about 7 cups)
1 small red onion, thinly sliced
2 tablespoons vegetable oil
Kosher salt
1 orange bell pepper, thinly sliced
2 tablespoons fresh lime juice, plus wedges for serving
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves
8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine
1 teaspoon ancho chile powder
4 6-ounce center-cut skinless Pacific cod fillets
4 pieces of cornbread

Steps:

  • Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
  • Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
  • Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
  • Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.

Nutrition Facts : Calories 440, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1261 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 27 grams, Sugar 1 grams

FENNEL-CABBAGE SLAW



Fennel-Cabbage Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.

CABBAGE SLAW



Cabbage Slaw image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

3 cups green or red cabbage, thinly sliced or shredded
2 carrots, julienne or shredded
1 red pepper, julienne
2 scallions, thinly sliced
1/2 medium onion, julienne
1/2 cup mint, chiffonade
1/4 cup peanut oil
1 tablespoon sesame oil
2 tablespoons lime juice
2 tablespoons sugar
Salt
Fresh ground pepper

Steps:

  • Combine the first 6 ingredients in a bowl. In another bowl, mix peanut and sesame oil, lime juice, and sugar until dissolved, then season with salt and pepper to taste. Pour over cabbage mixture.

CUCUMBER-CABBAGE SLAW



Cucumber-Cabbage Slaw image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon celery seeds
1/2 teaspoon hot sauce
Kosher salt and freshly ground pepper
1/2 head green cabbage, shredded (about 8 cups)
2 English cucumbers, sliced into half-moons
2 carrots, grated
2 scallions, sliced

Steps:

  • Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

CABBAGE SLAW



Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

  • In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

OVERNIGHT SLAW



Overnight Slaw image

Think of slaw as a side for all seasons-but especially summer-and for all entrees. Fix this recipe ahead, and don't forget to use your food processor for even easier prep. -Nancy Brown, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 medium head cabbage, shredded
4 mild white onions, thinly sliced
2 large carrots, shredded
1/2 cup vinegar
1/2 cup sugar
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup canola oil

Steps:

  • In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times.

Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 5g fiber), Protein 3g protein.

SPECTACULAR OVERNIGHT SLAW RECIPE



Spectacular Overnight Slaw Recipe image

To come up with this dish, I used a number of different recipes plus some ideas of my own. It's great for potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it I'm inundated with recipe requests.

Provided by bfr610

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h15m

Yield 16

Number Of Ingredients 13

1 head cabbage, shredded
1 red onion, thinly sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup shredded carrots
½ cup sliced pimiento-stuffed olives
½ cup white wine vinegar
½ cup canola oil
½ cup white sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
  • Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 12.5 g, Fat 8 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 323.4 mg, Sugar 9.4 g

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