Best Mama Roses Coleslaw Recipes

OLD-FASHIONED COLESLAW

Old-Fashioned Coleslaw image

My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

Steps:

In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

ROSE'S YUMMY COLESLAW

Rose's Yummy Coleslaw image

This recipe has been adapted to suit the tastes of my family.....I hope you try it and enjoy it as much as we do.

Provided by ChamoritaMomma

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup yellow mustard
4 teaspoons apple cider vinegar
1/2-3/4 cup sugar, depending on taste
3/4 teaspoon black pepper
1/2 teaspoon cayenne
salt & freshly ground black pepper, to taste

Steps:

Cut cabbage in quarters and remove the core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large grater attachment and push cabbage, carrots, and onions through feed tube to grate; toss the vegetables together.
In another medium bowl, prepare the dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Continue mixing this together until sugar is somewhat dissolved. Toss dressing into the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
Dijon mustard can also be substituted for the yellow mustard.

Nutrition Facts : Calories 211.6, Fat 7.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 313.5, Carbohydrate 36.6, Fiber 5.7, Sugar 25.6, Protein 3.2

MAMA ROSE'S COLESLAW RECIPE

Mama Rose's Coleslaw Recipe image

Funny, I use to eat coleslaw when I was a child ~ later in life coleslaw never tasted the same so, I would always tell people I didn't coleslaw. Come to find out, it wasn't that I didn't like coleslaw ...I just didn't like sweet coleslaw (which a lot of them are now). When me and my fiance met ~ he asked his Mom for her coleslaw...

Provided by Tammy K

Categories Other Side Dishes

Time 45m

Number Of Ingredients 9

Ingredients

1/2 c mayonnaise ( i use hellmans)
3/4 tsp celery salt
1 dash(es) of paprika
1 pinch of pepper
1/2 tsp sugar
1 Tbsp white vinegar
1 Tbsp milk
1 Tbsp onion, grated
2 c cabbage, grated

Steps:

1. Grate both the cabbage and onion. Put into a large bowl & combine together
2. Add celery salt, paprika, pepper, sugar, white vinegar, milk and mix together. Add the mayonnaise last, mixing well. Refrigerate for at least 2 hours & serve :-)