Best Moms Coleslaw Recipes

COLESLAW RECIPE

Steps:

• Shred cabbage and carrots.
• Combine green cabbage, purple cabbage and carrots in a large bowl. Toss to combine.

HOMEMADE COLESLAW - MY MOM'S RECIPE

Steps:

• Wash and shred the cabbages.
• Wash and grate the carrots.
• Put all the shredded and grated vegetables in a large bowl.
• In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
• Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
• Cover and place in the fridge for at least two hours or overnight.
• Toss again before serving.

MOM'S CHOPPED COLESLAW

Steps:

• Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

CLASSIC COLESLAW

Steps:

• Add cabbage, onion, and carrots to a large mixing bowl and toss together.
• Stir in mayonnaise, red wine vinegar, mustard, salt, and pepper until well combined.
• Cover and refrigerate 1 to 2 hours before serving before serving.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

MOM'S COLESLAW WITH A KICK

Steps:

• 1. Prepare the cabbage, carrots and onion as stated in ingredients. Put in a lage bowl or roast pan. Set aside.
• 2. Whisk together all remaining ingredients until well blended. Pour this over the vegetable mixture. Toss until all is well coated. Put into a large bowl and cover tightly. Put in refrigerator overnight to let the flavors meld. When ready to serve, stir it and taste it... if it isn't hot enough... add a bit more mustard seed and hot mustard powder (I buy it in bulk at food co-op) and toss well.

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

MOM'S COLESLAW

Steps:

• Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.