Best Nanas Carrot Coleslaw Recipes

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Shredded-Carrot-and-Cabbage Coleslaw image

Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 8

Ingredients

1/2 cup apple-cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
Pinch of cayenne pepper
1 pound shredded or spiralized carrots
1/2 small head red cabbage, cored and shredded (4 cups)
1/2 cup thinly sliced scallions (from 4)
Kosher salt

Steps:

Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

CARROT SLAW

Carrot Slaw image

Provided by Bobby Flay

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Steps:

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

NANA'S SOUTHERN COLESLAW

Nana's Southern Coleslaw image

Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.

Provided by Kristina

Categories Salad Coleslaw Recipes With Mayo

Time 2h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
¼ cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 20.3 g, Cholesterol 6.1 mg, Fat 11.3 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 273.7 mg, Sugar 15 g

CARROT AND PINEAPPLE KING COLESLAW

Carrot and Pineapple King Coleslaw image

Make and share this Carrot and Pineapple King Coleslaw recipe from Food.com.

Provided by evelync

Categories Pineapple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage

Steps:

Mix and chill.

NANA'S SOUTHERN COLESLAW RECIPE - (4.6/5)

Nana's Southern Coleslaw Recipe - (4.6/5) image

Provided by sandiB2010

Number Of Ingredients 11

Ingredients

1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.