Best Triple Club With Cole Slaw Recipes

Cole Slaw image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 7

Steps:

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Simple Coleslaw image

Provided by Food Network

Categories side-dish

Time P1DT20m

Yield serves 12 to 15

Number Of Ingredients 12

1 large head green cabbage, cored and shredded (about 3 pounds)
1 small carrot, shredded
1 small sweet onion, such as Vidalia or Walla Walla, diced
1 cup Garden Club Slaw Dressing, recipe follows
1 tablespoon prepared mustard or Willingham's Old Phartz Mustard
1 tablespoon dill pickle juice
1 tablespoon mild seasoning mix or Willingham's W'ham Mild Seasoning
2 quarts store-bought Garden-Club salad dressing
1/2 cup prepared yellow mustard or Willingham's Old Phartz Mustard
4 tablespoons mild seasoning mix or Willingham's W'ham Seasoning Mix
1 1/2 teaspoons hot seasoning mix or Willingham's W'ham Hot Stuff Seasoning
2 tablespoons dill pickle juice

Steps:

In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days.
In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice. Stir well. Cover and refrigerate for at least 24 hours.

Caraway Coleslaw image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

Steps:

In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

Triple Fruit Coleslaw image

Provided by HokiesMom

Categories Greens

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag of shredded coleslaw mix (with red cabbage & carrots, not just plain cabbage)
1 (8 ounce) can pineapple chunks in juice, not syrup (reserve the juice)
1 large granny smith apple (or other tart apple)
1 cup chopped celery
3/4 cup dried cranberries
1 cup light mayonnaise
2 tablespoons cider vinegar
3 tablespoons reserved pineapple juice

Steps:

Drain pineapple, reserving the juice in a bowl.
Cut the apple into small cubes.
Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
Cover and chill for 2-4 hours.
Before serving, toss the coleslaw gently.