Best Moms Slaw Recipes

COLESLAW RECIPE

Steps:

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

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.

MY MOM'S COLESLAW

Steps:

• Grate cabbage, carrots and onion.
• Mix together in large salad bowl.
• Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
• Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well.
• Refrigerate till very good and cold.

MOMMA'S SLAW

Steps:

• For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.
• For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth.
• Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving.
• Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.)
• Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste.

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

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.

MOM'S COLE SLAW DRESSING

Steps:

• Mix the dressing - and let it sit a while. (couple hours or overnight is best, but I've used it after an hour or so -- ).
• Keep separate from the cabbage and mix as you need it.
• Mixes with 4C shredded Cabbage.

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.