Best Slaw For Two Recipes

BEST CLASSIC CREAMY COLESLAW

Best Classic Creamy Coleslaw image

Best Classic Creamy Coleslaw is super easy and delicious with coleslaw mix or shredded cabbage and a perfect creamy dressing.

Provided by Zona

Time 1h5m

Number Of Ingredients 7

Ingredients

1/2 of a small onion
1/4 cup mayonnaise
1 1/2 Tbsp sugar
1/2 Tbsp white vinegar
1/4 tsp celery seed
Salt and pepper to taste
2 cups coleslaw mix or shredded cabbage

Steps:

Dice the onion.
In a medium bowl, whisk together diced onion, mayonnaise, sugar, white vinegar, celery seed, salt, and pepper.
Fold coleslaw mix or shredded cabbage into mayo mixture until well coated.
For best flavor, chill in refrigerator for at least 1 hour.

Nutrition Facts : Calories 589 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 46 grams fat, Fiber 5 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 810 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat

SIMPLE COLESLAW FOR TWO

Simple Coleslaw for two image

My husband & I love coleslaw. But they're usually too sweet, or too much dressing, so I came up with my own. Let me just say, my husband said, YUM!

Provided by Elizabeth Neal

Categories Vegetables

Time 15m

Number Of Ingredients 12

Ingredients

1/2 small head green cabbage
1/2 small head purple cabbage
1 carrot, shredded
DRESSING
2 oz mayonnaise
1 Tbsp apple cider vinegar
2 tsp organic cane sugar
1/8 tsp onion powder
1/8 tsp celery seed
1/4 tsp dry mustard
3 shakes black pepper
2 shakes salt

Steps:

1. Make dressing first. Put all ingredients in a jar, or I used my Pampered Chef dressing mixer.
2. Using mixer plunger, mix ingredients until smooth, or put lid on jar and shake until smooth.
3. Put dressing in refrigerator while shredding cabbage & carrot. Use an extra large bowl. It makes mixing easier and less messy.
4. Drizzle dressing over cabbage & carrots. I only used about 1/2, but adjust to your liking.
5. Put is serving bowl and enjoy.

SKILLET SLAW FOR TWO

Skillet Slaw for Two image

I got this recipe before my step-came to live with us. But since he doesn't like cabbage I can still make it.

Provided by RepoGuysWife

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 slice bacon
2 tablespoons finely chopped onions
1 tablespoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon salt
1 dash pepper
2 cups shredded cabbage
1 small apple, finely chopped
1/4 cup sour cream

Steps:

Fry bacon till crisp; drain and reserve drippings.
Add onion to drippings and cook 2 minutes.
Stir in vinegar, water, sugar, salt, and pepper.
Bring just to boiling.
Add cabbage and apple; toss to coat.
Cover and cook over medium heat 5 minutes or until cabbage wilts.
Stir in sour cream and sprinkle with crumbled bacon.

Nutrition Facts : Calories 167.5, Fat 11.3, SaturatedFat 5.5, Cholesterol 20.4, Sodium 414.1, Carbohydrate 14.6, Fiber 3, Sugar 9.5, Protein 3.5

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.