HILLBILLY COLE SLAW
Steps:
- Layer cabbage, carrots, green pepper and green onion in a shallow container.
- Sprinkle with garlic salt, celery seed and lemon pepper.
- In a small saucepan on the stovetop bring vinegar, oil and sugar to a boil. Remove from heat and stir until sugar is dissolved. Immediately pour evenly over vegetables.
- Seal tightly and chill for 24 hours.
- Toss ingredients well before serving. Will keep up to 3 days in the refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 205 kcal, Carbohydrate 21 g, Protein 2 g, Fat 14 g, SaturatedFat 11 g, Sodium 223 mg, Fiber 3 g, Sugar 17 g, UnsaturatedFat 3 g
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
TEXAS SLAW RECIPE
Texas Slaw is based on Cattlemen's Steakhouse cole slaw. The addition of sweet pineapples to this slaw is the secret ingredient. It is sweet and creamy and you are going to love it.
Provided by Deanna
Categories Salad Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Mix together the mayonnaise, sugar, vinegar, pineapple juice, and milk
- In a separate bowl, add the coleslaw and pineapples.
- Pout the dressing over the slaw.
- Mix everything together. and let sit in the fridge for about an hour.
- Serve it up and ENJOY!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
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