Best 4 Carsons Coleslaw Recipes

Carson's coleslaw is a classic American side dish that is perfect for any summer gathering. It is made with shredded cabbage, carrots, and mayonnaise, and is often served with barbecue or fried chicken. This refreshing and crunchy slaw is also a great way to add some extra vegetables to your meal.

This article includes three different recipes for Carson's coleslaw: a classic recipe, a vinegar-based recipe, and a creamy recipe. The classic recipe is the most traditional, and it uses mayonnaise as the main dressing ingredient. The vinegar-based recipe is a lighter version of the classic recipe, and it uses vinegar instead of mayonnaise. The creamy recipe is the richest and most flavorful of the three recipes, and it uses both mayonnaise and sour cream as the dressing ingredients.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile side dish. It is perfect for any summer cookout or potluck, and it is also a great way to add some extra vegetables to your meal.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CREAMY COLESLAW

The Best Creamy Coleslaw image

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

Ingredients

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

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.

CLASSIC COLESLAW

Classic Coleslaw image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 16 servings

Number Of Ingredients 11

Ingredients

4 carrots, shredded
2 heads green cabbage, sliced thin
1/4 head purple cabbage, sliced thin
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup minced fresh parsley

Steps:

Combine the carrots and the green and purple cabbage in a large bowl.
In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

RESTAURANT-STYLE COLESLAW I

Restaurant-Style Coleslaw I image

This a copy of a popular restaurant style coleslaw.

Provided by Marsha

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons white wine vinegar
2 ½ tablespoons lemon juice

Steps:

Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g

JAMES BEARD'S HORSERADISH COLESLAW

James Beard's Horseradish Coleslaw image

I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

Provided by Lennie

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cabbage
1 cup mayonnaise
1/2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Steps:

Shred cabbage, and soak in cold salted water for one hour.
To prepare dressing, combine all remaining ingredients together.
When ready to prepare salad, drain cabbage well and toss with dressing.

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a more uniform texture and better flavor absorption.
If you like a creamier coleslaw, add 1/4 cup of mayonnaise or sour cream to the dressing.
For a tangier coleslaw, add 1 tablespoon of vinegar or lemon juice to the dressing.
If you like a sweeter coleslaw, add 1 tablespoon of sugar or honey to the dressing.
For a crunchier coleslaw, add 1/4 cup of chopped nuts or seeds to the coleslaw before serving.
Coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Carson's coleslaw is a classic side dish that is perfect for any occasion. It is easy to make, delicious, and can be customized to your liking. With its fresh, crunchy vegetables and tangy dressing, Carson's coleslaw is sure to be a hit at your next gathering.