Best 9 Classic Coleslaw Recipes
**Coleslaw: A Refreshing and Versatile Side Dish**
Coleslaw is a classic side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, and a creamy dressing, and can be customized to your liking. This article provides three delicious coleslaw recipes: a classic coleslaw, a vinegar coleslaw, and a creamy coleslaw. Whether you are looking for a traditional coleslaw or something with a bit more of a kick, you are sure to find a recipe that you will love. All three recipes are easy to make and can be prepared in advance, making them a great option for busy weeknights. So next time you are looking for a refreshing and versatile side dish, give coleslaw a try. You won't be disappointed!
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.
CLASSIC CREAMY COLESLAW
Classic Creamy Coleslaw was served with fried chicken for years at an auction near Martha Artyomenko's Beaver Bay, Minnesota home. "When the lady who made this tasty salad move, I contacted her to get the recipe," Martha explains." My friends and I often take this coleslaw to weddings (like the one in the photo above) and other gatherings."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 35 servings (about 3/4 cup each).
Number Of Ingredients 8
Steps:
- In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.
Nutrition Facts : Calories 145 calories, Fat 10g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 293mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
CLASSIC CREAMY COLESLAW DRESSING
I use this on bagged broccoli slaw (2 lbs) and the ratio of slaw to dressing is perfect. I believe I got this from Martha Stewart's little food magazine a while back.
Provided by Melissa and her Pan
Categories Salad Dressings
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
DOLE CLASSIC COLESLAW DRESSING RECIPE - (3.8/5)
Provided by prairiemama
Number Of Ingredients 4
Steps:
- Blend all ingredients well. Pour over 1 (16-ounce) package coleslaw mix, toss and enjoy.
CLASSIC COLESLAW DRESSING
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Provided by Bon Appétit Test Kitchen
Categories Sauce Onion Fourth of July Picnic Quick & Easy Graduation Father's Day Backyard BBQ Salad Dressing Mayonnaise Celery Summer Chill Bon Appétit
Yield Makes 1 1/4 cups
Number Of Ingredients 10
Steps:
- Whisk all ingredients in a medium bowl to blend. DO AHEAD: Can be made 1 day ahead. Keep chilled.
CLASSIC CREAMY COLESLAW
Provided by Nancy Fuller
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.
- Serve chilled.
CLASSIC COLESLAW WITH CARAWAY
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 servings, serving size 2/3 cup
Number Of Ingredients 8
Steps:
- If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
- Excellent source of: Vitamin A and Vitamin C.
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 265 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams
CLASSIC COLESLAW
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Categories Salad Side Kid-Friendly Quick & Easy Spring Summer Cabbage Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
- Do ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help the coleslaw to have a crisp texture.
- If you don't have a mandoline, you can use a food processor fitted with the slicing blade. Just be careful not to over-process the cabbage and carrots, or they will become mushy.
- Use a large bowl to mix the coleslaw. This will give you plenty of room to stir and coat the vegetables with the dressing.
- Be sure to taste the dressing before adding it to the coleslaw. You may need to adjust the seasonings to your liking.
- Serve the coleslaw immediately, or chill it for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Conclusion:
Coleslaw is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy, tangy, or sweet, there is a coleslaw recipe out there for you. So next time you are looking for a quick and easy side dish, give coleslaw a try. You won't be disappointed!
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