Best Rudy Mikeskas Coleslaw Recipes

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SOUTHERN STYLE COLESLAW



Southern Style Coleslaw image

Provided by LittleFamilyAdventure.com

Time 1h10m

Number Of Ingredients 8

1 medium green cabbage
1/4 small red cabbage
3 carrots
1 cup mayonnaise
1/4 cup sugar
2 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
  • Grate carrots using box grater or grating blade in a food processor.
  • In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
  • Add cabbage and carrots. Mix to combine.
  • Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.

Nutrition Facts : Calories 152 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

ALMOST FAMOUS COLESLAW



Almost Famous Coleslaw image

Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Yield 4 servings

Number Of Ingredients 8

One 14-ounce bag coleslaw mix (traditional mix of green cabbage and carrots)
1/2 small onion
2 tablespoons plus 2 teaspoons sugar
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon dry mustard powder
Pinch paprika
Kosher salt

Steps:

  • Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
  • In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

TRADITIONAL CREAMY COLESLAW



Traditional Creamy Coleslaw image

A traditional creamy coleslaw.

Provided by J.D. Bailey

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h10m

Yield 12

Number Of Ingredients 11

1 cup mayonnaise
¼ cup white sugar
2 tablespoons seasoned rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon prepared horseradish
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package coleslaw mix

Steps:

  • Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g

GINGER COLESLAW



Ginger Coleslaw image

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 red cabbage, shredded
2 whole green cabbages, shredded
2 carrots, shredded
2 red onions, thinly sliced
2 cups mayonnaise
3/4 cup red vinegar
1/2 cup sugar
Salt and pepper

Steps:

  • Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

THE WIENERY - COLESLAW



The Wienery - Coleslaw image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 cabbage, shredded and finely chopped
1/2 large onion, finely chopped
1/2 tablespoon black pepper
1/2 tablespoon celery salt
3 tablespoons sugar
1 cup mayonnaise

Steps:

  • In a large bowl add all ingredients and mix well. Chill and serve.

RUDY MIKESKA'S COLESLAW



Rudy Mikeska's Coleslaw image

Though the quantities are large, these are the recipes tested by the chef.

Provided by Food Network

Time 1h5m

Yield 35 servings

Number Of Ingredients 9

6 heads green cabbage, cleaned, cored and shredded
1 head purple cabbage, cleaned, cored and shredded
4 large carrots, peeled and shredded
3 red or orange bell peppers, cored and finely chopped
2 stalks of celery, tops removed, and chopped finely
1 pound sugar, more to taste
3/4 cup red wine vinegar, or to taste
6 tablespoons black pepper, more to taste
8 cups Miracle Whip salad dressing, more to taste

Steps:

  • In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.

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