**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. Coleslaw is a refreshing and flavorful dish that is also very versatile. It can be served as a side dish with grilled meats, fish, or chicken. It can also be used as a topping for tacos, sandwiches, or burgers. There are many different recipes for coleslaw, each with its own unique flavor. Some popular variations include adding bacon, celery, red cabbage, or apples. Coleslaw is a healthy and delicious dish that is sure to please everyone at the table. This article provides three classic coleslaw recipes that are easy to make and perfect for any occasion. The first recipe is for a traditional coleslaw with a creamy mayonnaise dressing. The second recipe is for a vinegar-based coleslaw that is light and refreshing. The third recipe is for a coleslaw with a tangy mustard dressing.
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
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.
AUNTIE'S CARAWAY COLESLAW
Steps:
- Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.
BEST CARAWAY COLESLAW
You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
- Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
- Rinse the cabbage and pat dry with paper towels.
- Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
- Add the cabbage, carrots, and onion and toss.
- Chill for at least 1 hour before serving.
- Season with salt and pepper to taste. Enjoy!
- Note:.
- The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.
CARAWAY COLESLAW
This recipe is a recreation of the coleslaw my Executive Chef made for his pulled pork sandwich we had on the menu way back when. Now I make it for my Recipe #209351. I find the caraway seeds gives it a nice little extra bit of flavor. I often use a mix of vinegars. Cider, white wine, and malt are all good vinegars to use. You can mix them up and play around to find the flavor you like best. I used to add thin sliced red onion to this, but alas, nobody in my house like onion enough to let me put them in the slaw. As far as the cabbage goes, you can shred your own, but I'm a firm believer in the store bought 1 pound bag of already shredded with the carrots added, but no dressing. The main reason is that the pre-processed stuff doesn't sweat out as much juice and turn your slaw into a big bowl of cream o cabbage soup. Oh, on last thing, when I make the pulled pork and this slaw, I try to make my rolls or buns using Tante B's Recipe #90765 I can't think of a better bread to serve pulled pork and slaw on.
Provided by ROV Chef
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
- Add caraway seeds and let sit for a few minutes.
- Whisk in the mayo until smooth.
- Add the cabbage and toss to coat evenly.
- Let sit in the fridge for at least 1 hour before serving.
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.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a crisp and even texture.
- For a sweeter coleslaw, use a combination of green and red cabbage.
- Add some chopped celery or onion for extra crunch and flavor.
- To make a creamy coleslaw, use mayonnaise or Greek yogurt as the base of the dressing.
- For a tangy coleslaw, use vinegar or lemon juice as the base of the dressing.
- Season the coleslaw with salt, pepper, and sugar to taste.
- Chill the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
Coleslaw is a classic side dish that can be enjoyed at any time of year. It is a versatile dish that can be customized to suit your own taste preferences. Whether you like it creamy, tangy, or sweet, there is a coleslaw recipe out there for you.
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