Best Texas Picnic Coleslaw Recipes

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PICNIC COLESLAW



Picnic Coleslaw image

I usually prepare this distinctive, colorful coleslaw for picnics, block parties and potlucks. No matter where I take this tasty dish, people are always asking for the recipe. The bacon adds rich flavor to the fresh crisp carrots and cabbage. Plus, it travels well. -Karen Page, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 8

6 cups shredded cabbage
2 cups shredded carrots
8 bacon strips, cooked and crumbled
12 green onions with tips, thinly sliced
1/2 cup cider vinegar
1/3 cup canola oil
1/3 cup sugar
1 teaspoon salt

Steps:

  • In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss.

Nutrition Facts :

PICNIC MARINATED SUMMER SLAW



Picnic Marinated Summer Slaw image

Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!

Provided by rosebud434

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h25m

Yield 8

Number Of Ingredients 9

1 (10 ounce) package shredded cabbage
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 large tomato, peeled and chopped
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup white vinegar
salt and ground black pepper to taste

Steps:

  • Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
  • Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g

BARMOUCHE'S PICNIC COLESLAW



Barmouche's Picnic Coleslaw image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound white cabbage, shaved
1 pound carrots, julienned
1 1/4 cups mayonnaise
6 ounces whole grain mustard
1/2 tablespoon white wine vinegar
Salt and white pepper

Steps:

  • In a large bowl, thoroughly combine all ingredients. Season, to taste, with salt and pepper. Refrigerate until ready to serve.

TEXAS COLESLAW



Texas Coleslaw image

Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.

Provided by Sandy in Oklahoma

Categories     Peppers

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup shredded jicama
1/2 cup chopped yellow bell pepper
1/2 cup golden raisin
1/2 cup chopped green bell pepper
1/2 cup sour cream or 1/2 cup plain yogurt
1/2 cup mayonnaise or 1/2 cup salad dressing
1 tablespoon finely chopped jalapeno pepper
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium avocado, seeded, peeled, chopped

Steps:

  • Cook time is chill time.
  • In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
  • Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
  • Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.

Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7

TEXAS COLESLAW



Texas Coleslaw image

One of my favorites! Goes great with barbecues and picnics. For a more mild salad, use less green onions.

Provided by Denyse

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced

Steps:

  • In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 9.4 g, Cholesterol 10.4 mg, Fat 22.2 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 476 mg, Sugar 4.5 g

TEXAS COLESLAW



Texas Coleslaw image

Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
  • Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

PICNIC COLESLAW



Picnic Coleslaw image

Provided by William Norwich

Categories     easy, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 11

2/3 cup olive oil
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon dry mustard
1/4 teaspoon cayenne
6 tablespoons sugar
1/2 cup white wine vinegar
1 cup heavy cream
2 egg yolks
1/2 head medium-red cabbage, shredded
1/2 head medium-green cabbage, shredded

Steps:

  • Place the oil in a medium saucepan, and heat over medium-high heat. When hot, add the flour, and mix well. Add the salt, mustard, cayenne, sugar and vinegar, and stir until thickened. Combine the cream and egg yolks. Add some of the oil mixture to the cream, and then pour back into the oil mixture. Stir until it thickens.
  • Place the shredded cabbage in a large bowl. Pour the warm dressing over the cabbage, and combine. Cool and chill for several hours before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 145 milligrams, Sugar 11 grams

PICNIC COLESLAW



Picnic Coleslaw image

This is a favorite of mine to take to family get togethers, and picnics. The bacon adds a nice flavor and compliments the other crisp ingredients. It is easy to assemble, and it travels well.

Provided by october sky

Categories     Low Cholesterol

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

6 cups shredded cabbage
2 cups shredded carrots
8 slices cooked bacon, crumbled
6 green onions with tops, thinly sliced
1/2 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon salt

Steps:

  • In a large bowl, combine cabbage, carrots, bacon pieces, and onions, mix together.
  • In a jar with a tight fitting lid, combine vinegar, oil, sugar, and salt.
  • Shake Well.
  • Just before serving, pour dressing over cabbage mixture and toss.
  • Sometimes when I'm in a hurry, I buy the pre package coleslaw mix, and measure out 8 cups.

Nutrition Facts : Calories 124.2, Fat 8.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 337.6, Carbohydrate 10, Fiber 1.5, Sugar 7.8, Protein 2.8

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