Rocky Mountain Coleslaw Recipes

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OLD-FASHIONED COLESLAW

My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12



Old-Fashioned Coleslaw image

Steps:

  • In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

ROCKY MOUNTAIN COLESLAW

This is a great meal by itself, but if you must, it's also an excellent side for bbq's or get togethers. We can't keep it around for more than a day when we make it...delicious!!! Also...I like the veggies cut up fairly large in this salad...it just seems to work better that way.

Provided by F-16 momma

Categories     Greens

Time 1h10m

Yield 1 large salad

Number Of Ingredients 14



Rocky Mountain Coleslaw image

Steps:

  • Mix all dressing ingredients together.
  • Add veggies, fruits, and peanuts.
  • Mix well.
  • Leave in fridge for at least an hour -- the longer it "sits" in there, the better -- flavor absorption time.
  • CHOW DOWN BABE!

Nutrition Facts : Calories 768.3, Fat 50.8, SaturatedFat 19.2, Cholesterol 68.8, Sodium 879.1, Carbohydrate 75.5, Fiber 10.2, Sugar 22.8, Protein 15.7

1/2 cup diced broccoli
1/4 cup diced bell pepper
1/4 cup diced carrot
1/4 cup diced tomato
1/8 cup raisins
1/4 cup green grape
8 ounces Coleslaw
1/4 cup unsalted peanuts
1/2 cup Miracle Whip
1/2 cup sour cream
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

ROCKY TOP COLE SLAW

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 1 1/2 gallons

Number Of Ingredients 12



Rocky Top Cole Slaw image

Steps:

  • Quarter, core, and shred cabbage, then pack for transport. Peel and grate the carrots, then pack for transport. At party, combine all ingredients and adjust seasoning to taste.
  • Mix all ingredients together. Adjust seasoning to taste and pack for transport.

6 pounds green cabbage
2 pounds red cabbage
2 pounds carrots
1 1/2 quarts cole slaw dressing, recipe follows
Salt and pepper
1 1/2 pints mayonnaise
1 cup sour cream
1-ounce peeled garlic, chopped
2 1/2 ounces champagne vinegar
1 1/2 ounces granulated sugar
1 1/4 tablespoons celery seed
Salt and pepper

ROCKY TOP COLESLAW DRESSING (FOR A CROWD)

This is great! So easy and so good! This makes about approx. 2 quarts, so you may want to cut it down. I use the leftover dressing for lots of things, add a little mustard and it's a delicious dressing for potato salad; put a little vinegar in for a salad dressing, and just so many uses. Try it and see what I mean!

Provided by FLUFFSTER

Categories     < 15 Mins

Time 10m

Yield 1 1/2 quarts

Number Of Ingredients 7



Rocky Top Coleslaw Dressing (For a Crowd) image

Steps:

  • Mix all ingredients together. Adjust seasonings to taste.

1 1/2 quarts mayonnaise (good quality, such as Best Foods or Hellman's)
1 cup sour cream
1 ounce peeled garlic, chopped (use as you like)
2 1/2 ounces champagne vinegar
1 1/2 ounces granulated sugar
1/4 tablespoon celery seed
salt and pepper, to taste

FISH HOUSE COLE SLAW

This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.

Provided by jp mims

Categories     Vegetable

Time 45m

Yield 15 serving(s)

Number Of Ingredients 8



Fish House Cole Slaw image

Steps:

  • Combine oil, sugar, vinegar and salt.
  • Bring to a rapid boil.
  • Slowly pour hot mixture over cabbage, peppers, onions and carrots.
  • DO NOT STIR.
  • Cover and let stand one hour, then refrigerate 24 hours.
  • Stir and serve.

Nutrition Facts : Calories 204.8, Fat 11, SaturatedFat 1.4, Sodium 216.4, Carbohydrate 26.8, Fiber 2.5, Sugar 24.1, Protein 1.5

2 small cabbage (shredded)
1 small sweet bell pepper
1 small onion (diced)
2 -3 small carrots (grated)
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup white vinegar
1 1/4 teaspoons salt

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