THE BEST CREAMY COLESLAW
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
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 ULTIMATE COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
CREAMY DIJON COLESLAW
Whip up something new and spice up your standard slaw. This Creamy Dijon Coleslaw is set to become a regular dish in your home.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in large bowl.
- Mix remaining ingredients until blended. Reserve 1/4 cup dressing mixture for later use; refrigerate. Add remaining dressing mixture to cabbage mixture; mix lightly.
- Refrigerate 1 hour. Stir in reserved dressing mixture just before serving.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CREAMY COLESLAW
Make and share this Creamy Coleslaw recipe from Food.com.
Provided by didyb
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all but the cabbage mix in a big bowl.
- Add the cabbage and toss well.
- Cover and place in refrigerator for at least 1 hour.
- Toss again before serving.
Nutrition Facts : Calories 155.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.6, Sodium 437, Carbohydrate 16, Fiber 1.8, Sugar 7.8, Protein 1.1
CLASSIC COLESLAW WITH CREAMY DRESSING
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
- Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
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PERFECT CREAMY COLESLAW - THE DARING GOURMET
From daringgourmet.com
5/5 (41)Total Time 10 minsCategory Side DishCalories 319 per serving
- Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
- Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
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