Some of these I have not tried but all sound good to me.
Top Secret Recipes
version of
KFC Cole Slawby Todd Wilbur
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Festive Kwanzaa Slaw
6 cups packaged shredded cabbage with carrot (coleslaw mix)1 cup sliced celery1 cup chopped red, green, and/or yellow sweet pepper1/2 cup bottled Italian salad dressing1 to 2 tablespoons brown sugar1-1/2 teaspoons celery seed
Directions
In a large mixing bowl combine cabbage, celery, and sweet pepper; toss lightly to mix. In a small mixing bowl or glass measure stir together salad dressing, sugar, and celery seed. Add salad dressing mixture to cabbage mixture, tossing to coat. Cover and chill for 1 to 2 hours. Toss again just before serving. Makes 6 to 8 servings.
Coleslaw
Cabbage, either green or purple or both
Carrot
Green onion
For Mayo version:
Mayonnaise
Yellow mustard
Pepper
For Non-mayo version:
Rice vinegar or white vinegar
Sugar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Serve immediately. Serves 4.
Carolina Slaw
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Prep Time :
Cook Time :
Type of Prep : Chill
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Family Dinner
INGREDIENTS:
- 1 large head of cabbage, finely shredded
- 1 medium bell pepper, finely chopped
- 1 medium sweet onions, finely chopped
- 2 carrots, grated
- .
- Dressing:
- 1 cup sugar
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup cider vinegar
PREPARATION:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with pulled pork!
Special Cabbage Slaw
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
More coleslaw and cabbage salad recipes below.
Prep Time : 15min
Cook Time :
Type of Prep : Chill, Refrigerate
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Labor/Memorial Day, Picnic, Potluck
INGREDIENTS:
- 1 large head cabbage shredded
- 1 small onion-chopped fine
- 1 green pepper-chopped fine
- --
- DRESSING
- 1 cup vinegar
- 1 cup sugar (I use 3/4 cause we're not too big on real sweet)
- 2/3 cup cooking oil
- 1 tablespoon salt
PREPARATION:
Combine shredded cabbage, onion, and green pepper in a large bowl.
Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.
Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.
Creamy Cole Slaw
Arkansas Classic Country Cookbook
August House
- 1 firm young cabbage
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon flour
- 2 eggs, beaten
- 3/4 cup milk
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thin. Let stand in cold water for 1/2 hour.
Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool then refrigerate. Drain cabbage and mix with enough dressing to moisten.
Serves 8.
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[font=verdana, arial, helvetica, sans-serif][size=+1]Cabbage Nut Salad[/size][/font][/size][/font]
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[font=Verdana, Arial, Helvetica, sans-serif]
1 cabbage
1/3 cup pine nuts
1/3 cup sesame seeds
1/3 cup pecan pieces
1/2 cup olive oil
1/2 cup soy sauce
2 tsp. sugar
1. Cut cabbage into thin strips
2. Fry pine nuts, sesame seeds and pecan pieces in a small amount of olive oil until toasted (careful not to burn). The amounts of the nuts can vary depending on how nutty you like your salad <g>.
3. Mix cabbage and nuts together in a large bowl.
4. Mix olive oil, soy sauce, and sugar in a small bowl or cup. Microwave for about 1 minute to heat.
5. Pour sauce over the cabbage nut salad and mix well.
6. Let the salad sit and marinate in the refrigerator for a few hours before serving. [/font]
