Fourth Of July Coleslaw Recipes

FOURTH OF JULY COLESLAW

Provided by Trisha Yearwood

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

Fourth of July Coleslaw image

Steps:

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

Ingredients

1 firm head green cabbage (about 2 pounds)
2 carrots, peeled
1/2 small sweet onion, such as Vidalia, peeled and chopped fine
1/4 cup diced sweet bread and butter pickles
1/4 cup diced sweet bread and butter pickles
1/2 cup mayonnaise
1/2 teaspoon salt
Pinch of black pepper

4TH OF JULY COLESLAW

My family hates mayonnaise, so as result we never used to serve coleslaw. My husband was the only one who would eat it. But in 2010 everything changed. Chef Jake DuPlantis, the Executive Chef of Lone Star Park, came to our rescue.

Provided by Carole Davis @rodeo1mom

Categories Vegetables

Number Of Ingredients 14

4th of July Coleslaw image

Steps:

Combine all ingredients in a bowl. Toss well. Chill. Serve cold.

Ingredients

1 pound(s) slaw mix
1 cup(s) roasted corn
1 cup(s) fresh apples diced, (i used granny smith)
1 large red bell pepper, julienned
1/4 cup(s) chopped cilanto
1/4 cup(s) chopped pecans(optional)
1 cup(s) red seedless grapes
5 ounce(s) sweet vinagrette dressing
COX'S DRESSING
3/4 cup(s) caster sugar(quick dissolving)
1/2 cup(s) oil(i use evoo)
3/4 cup(s) white vinegar
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) white pepper

CREAMY COLESLAW

This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.

Provided by Alexis Touchet

Yield 8 servings

Number Of Ingredients 8

Creamy Coleslaw image

Steps:

Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

Ingredients

½ cup mayonnaise
¼ cup sour cream
2 tablespoons cider vinegar
¾ teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded

TRADITIONAL COLESLAW

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 9

Traditional Coleslaw image

Steps:

Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

Ingredients

1/4 head (about 1 pound) green cabbage
2 carrots
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

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