Best Not Your Mommas Coleslaw Recipes

NOT YOUR MOMMA'S COLESLAW!

Not Your Momma's Coleslaw! image

This is certainly a change from your ordinary coleslaw. A nice alternative with a little sweet, a little heat, a lot of crunch and an Asian twist!

Provided by Kathy W @Kattyw

Number Of Ingredients 13

Ingredients

3 cup(s) grated carrots
3 cup(s) grated rutabaga (turnip or parsnip)
3 - green onions, thin sliced
DRESSING
2 tablespoon(s) lemon juice
2 tablespoon(s) rice vinegar
2 teaspoon(s) tamari
2 tablespoon(s) vegetable oil
2 tablespoon(s) sugar
1 teaspoon(s) sesame oil
1 clove(s) garlic, finely minced
1/4 teaspoon(s) cayenne, more or less to your taste (or a few dashes of your favorite hot sauce depending on how much "heat" you like)
- salt and pepper to taste

Steps:

Mix together in a large bowl the carrot, rutabaga and green onion.
Place all of the dressing ingredients into a jar with a tight fitting lid. Place lid on and shake until mixed well. Check dressing and adjust seasonings as desired. (Add a little more sugar for more sweet or cayenne for more heat, salt, pepper)
Pour over the carrot mixture and gently toss until evenly coated.

AIN'T YOUR MAMA'S SLAW

Ain't Your Mama's Slaw image

As side salads go, this coleslaw is as untraditional as it gets-with fresh pineapple, dried cranberries and a sprinkling of brown sugar.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 8

Ingredients

1 pkg. (12 oz.) broccoli slaw
1 cup red pepper strips
1 cup chopped fresh pineapple
1/3 cup dried cranberries
1/4 cup chopped red onions
1/3 cup KRAFT Zesty Italian Dressing
1 tsp. brown sugar
1/3 cup sliced almonds, toasted

Steps:

Combine first 5 ingredients in large bowl.
Mix dressing and sugar until blended. Add to salad; toss to coat.
Refrigerate 1 hour. Add nuts just before serving; mix lightly.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

NOT YOUR MOTHER'S COLESLAW!

Not Your Mother's Coleslaw! image

As mentioned above, this is definitely not your Mother's cole slaw! It has a spicy and savory flavor I think you will enjoy.

Provided by - Carla -

Categories Greens

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons mayonnaise, heaping
1 teaspoon hot sauce
2 tablespoons yellow mustard (heaping)
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon garlic salt
1 tablespoon Lea & Perrins Worcestershire Sauce
1 lemon, juice of
salt & freshly ground black pepper (to taste)
4 bell peppers, sliced (preferably mixed colors (red, green, yellow, orange)
2 medium onions, shredded
1 large cabbage, shredded

Steps:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined.
Add olive oil slowly, beating all the time.
Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat.
Add ketchup and keep beating.
Mix in garlic salt.
Add wine vinegar (this will thin the sauce down).
Beat mixture thoroughly, adding the lemon juice as you do so.
Taste and add salt and freshly ground black pepper, to taste.
Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
Pour sauce over and toss well.
Refrigerate at least an hour before serving.
Tastes even better the next day.

Nutrition Facts : Calories 82.4, Fat 3.1, SaturatedFat 0.5, Sodium 121.7, Carbohydrate 13.5, Fiber 4.6, Sugar 7.1, Protein 2.5

MOMMA'S SLAW

Momma's Slaw image

Provided by Food Network

Categories side-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Ingredients

2 to 3 pounds green cabbage, shredded
1/2 cup shredded carrots
1 small or 1/2 large red onion, quartered and thinly sliced
1 1/2 cups mayonnaise
6 tablespoons buttermilk
6 tablespoons Momma's Dry Rub, recipe follows, or your favorite barbecue rub (see Cook's Note)
6 tablespoons distilled white vinegar
6 tablespoons buttermilk 2 tablespoons sugar
Kosher salt
1 pound brown sugar (light or dark)
3 ounces cornstarch
1 cup paprika
1 cup garlic salt
1 cup seasoned salt
1 cup granulated sugar
1/2 cup chili powder
1/4 cup ground black pepper
1/4 cup ground white pepper
2 teaspoons ground allspice
2 teaspoons ground cayenne
2 teaspoons ground cumin
2 teaspoons mustard powder

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.