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Recipes for Coleslaw

Written by: Editorial Staff

July 19, 2013
Filed Under Food 


recipes for coleslawContributed by Info Guru Paul Seaburn

Whether you call it coleslaw or cold slaw, a picnic isn’t a picnic without a big bowl of it next to the burgers and hot dogs.

The name comes from the Dutch word “koolsla” which means “cabbage salad” but recipe comes from Ireland where it was first made from leftover vegetables and cream. Recipes for coleslaw are as varied as reasons for a summer picnic. Here are some of my favorites.

10. Easiest Coleslaw

Easiest Coleslaw

Mix together 1 cup mayonnaise, 1/2 cup sugar and 1/4 cup vinegar. Shred cabbage or use prepackaged slaw cabbage. Mix 1/3 of dressing for every 1/2 cup of shredded cabbage.

9. Colorful Coleslaw

Colorful Coleslaw

Chop 1/2 head green cabbage and 1/2 head red cabbage and mix in a large bowl. Add one chopped small red onion and two shredded carrots. Pour in one bottle of coleslaw dressing, mix to coat the vegetables and chill for 4 hours.

8. Ramen Noodle Slaw

 Ramen Noodle Slaw

Toast 16 ounces of slivered almonds in a 300 degree oven for 10 minutes. Place in a bowl mix with one pound of shredded cabbage or prepackaged slaw mix and 4 chopped green onions. Add the dried noodles from one package of Oriental-flavored ramen soup and mix. Mix together 1/4 cup olive oil, 3 Tbsp. sugar and the spice pack from the ramen soup. Pour over the coleslaw, mix and refrigerate.

7. Nutty And Fruity Slaw

 Nutty And Fruity Slaw

Dice one unpeeled apple and toss in a bowl with 1-1/2 teaspoons of lemon juice. Add 1 cup shredded cabbage, one chopped celery rib, 1/4 cup chopped walnuts, 1/4 cup Miracle Whip and mix to coat. Add salt and pepper to taste.

6. Tastes Like KFC Slaw

 Tastes Like KFC Slaw

Finely dice one medium head of cabbage. Add 1/4 cup diced carrot and 2 Tbsp minced onions. In a food processor, mix 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 Tbsp white vinegar and 2 1/2 Tbsp lemon juice. Pour this liquid over the slaw, mix and refrigerate for four hours.

5. Blue Cheese Slaw

Blue Cheese Slaw

Mix 4 cups shredded green cabbage, 4 cups shredded red cabbage and 4 shredded carrots in a large bowl. In a separate bowl, mix 1 cup mayonnaise, 2 Tbsp Dijon mustard, 1 Tbsp stone-ground mustard, 1 Tbsp cider vinegar, 1/2 tsp celery salt, 1/4 tsp salt and 1/4 tsp coarsely ground pepper. Pour over the cabbage mix and stir until coated. Add 1-1/2 cups (6 oz) crumbled gourmet blue cheese and 1/4 cup minced fresh parsley and stir. Refrigerate for four hours.

4. Sweet and Sour Slaw

Sweet and Sour Slaw

In a small saucepan, mix 1/4 cup cider vinegar, 2 Tbsp honey and 1/4 tsp salt and bring to a boil. Stir in 1 cup chopped cabbage, 1/2 cup chopped carrot, 1/2 cup chopped green pepper and 1/4 cup chopped onion. Return to a boil, then remove from heat, pour into a bowl and refrigerate for at least four hours.

3. Caribbean Slaw

Caribbean Slaw

In a large bowl, mix 4 cups shredded cabbage, 1 can (11 ounces) drained Mexicorn, 1/2 cup finely chopped onion, 1/4 cup shredded cheddar cheese and 2 Tbsp sliced black olives. In a separate bowl, stir together 1 cup mayonnaise, 2 Tbsp sugar, 2 Tbsp cider vinegar, 4 tsp prepared mustard and 1/2 tsp celery seed. Pour over the slaw, mix to coat and refrigerate until chilled.

2. Peanuty Slaw

Peanuty Slaw

In a bowl, mix 3/4 cup mayonnaise, 1/4 cup sugar, 2 Tbsp cider vinegar, 1/4 tsp salt and a pinch of ground black pepper. Pour mixture over a large bowl of 4 cups shredded cabbage and toss to coat. Stir in 1 cup salted Spanish peanuts and refrigerate until chilled.

1. Bacon Slaw

 Bacon Slaw

Cook 10 slices of country bacon, drain and dice. In a large bowl, mix bacon, 4 cups shredded cabbage, 6 thinly sliced green onions and 1/4 tsp celery seeds. In a small bowl, whisk 1/3 cup mayonnaise, 3 Tbsp olive oil, 1 Tbsp sugar, 2 Tbsp apple cider and 1 Tbsp vinegar. Add salt, pepper and extra sugar and vinegar to taste. Pour over slaw, mix and refrigerate until chilled.

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