Best 6 Lone Star Coleslaw Recipes

**Lone Star Coleslaw: A Refreshing and Versatile Side Dish**

Lone Star Coleslaw is a classic Texas-style coleslaw that is perfect for any barbecue, potluck, or summer gathering. It is made with a simple combination of shredded cabbage, carrots, red onion, and a creamy dressing made with mayonnaise, vinegar, sugar, and celery seeds. This coleslaw is known for its tangy and slightly sweet flavor, and it is a great way to add a refreshing crunch to any meal.

This article provides three delicious variations of Lone Star Coleslaw:

* **Classic Lone Star Coleslaw:** This is the basic recipe for Lone Star Coleslaw, made with shredded cabbage, carrots, red onion, and a creamy dressing.
* **Southwestern Lone Star Coleslaw:** This variation adds a Southwestern flair to the classic recipe, with the addition of corn, black beans, and chili powder.
* **Asian Lone Star Coleslaw:** This variation incorporates Asian flavors, with the addition of rice vinegar, soy sauce, and ginger.

All three recipes are easy to make and can be prepared in just a few minutes. They are also versatile and can be served as a side dish, a topping for tacos or sandwiches, or even as a salad. So, get ready to enjoy the deliciousness of Lone Star Coleslaw in all its variations!

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

CLASSIC COLESLAW RECIPE (CHICK-FIL-A COPYCAT)

Classic Coleslaw Recipe (Chick-Fil-A copycat) image

Classic and easy Coleslaw Recipe, made with crisp cabbage and carrots in a creamy, tangy and sweet homemade dressing!

Provided by The Chunky Chef

Categories Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

4 tsp white vinegar
1/4 cup granulated sugar
1/4 tsp ground dry mustard
1/4 tsp kosher salt
1/4 tsp black pepper
1 cup mayonnaise ((I recommend Hellman's or Duke's))
20 oz finely shredded green cabbage, chopped to 1/4" pieces
1/4 cup shredded and chopped carrots (chopped to the same size as the cabbage))

Steps:

In a large mixing bowl, add vinegar, sugar, mustard, salt and pepper and whisk together until sugar has dissolved.
Add mayo and whisk until combined.
Add cabbage and carrots and toss to combine.
Cover and refrigerate at least 2 hours (more is better) and serve cold.

Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 266 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

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.

LONE STAR COLESLAW

Lone Star Coleslaw image

I do love coleslaw and there are so many variations! This one is adapted from Katie Brown Entertains cookbook. She suggests serving this slaw with Chili Rubbed Flank Steak and Jalapeno Corn Bread. You can make this a day in advance.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups shredded cabbage (you can use green and red cabbage)
3 carrots, peeled and shredded
2 bunches radishes, thinly sliced in rounds
1 1/2 cups mayonnaise
1 tablespoon mustard
1/4 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon Tabasco sauce
1/4-1/2 teaspoon ground cayenne pepper
salt and pepper

Steps:

Mix the cabbage, carrots, and radishes. Set aside.
Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
Add the dressing to the slaw and toss to combine.
Salt and pepper to taste.
Refrigerate for at least one hour before serving.
Enjoy!

4TH OF JULY COLESLAW

4th of July Coleslaw image

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

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

Steps:

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

LONE STAR SLAW

Lone Star Slaw image

Make and share this Lone Star Slaw recipe from Food.com.

Provided by True Texas

Categories Low Protein

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 13

Ingredients

1 large red cabbage
5 carrots, peeled and grated
1 large green pepper, seeded and diced
1 large yellow onion, chopped
12 slices bacon
2 cups Hellmann's mayonnaise
1 cup sour cream
3 tablespoons heavy cream
2 tablespoons Dijon mustard
1 tablespoon chili powder (mild or hot according to personal preference)
1 1/2 tablespoons ground cumin
salt & freshly ground black pepper
1/2 cup minced fresh parsley

Steps:

In a very large mixing bowl, combine the cabbage, carrots, green pepper and onion. Set aside. Cook the bacon in a skillet until crisp. Drain the bacon on paper towels, and reserve the bacon fat in the skillet. Crumble the bacon into small bits and set aside.
Add the mayonnaise and sour cream to the bacon fat in the skillet and whisk until smooth. Whisk in the heavy cream, mustard, chili powder and cumin. Season to taste with salt and pepper.
Mix half of the crumbled bacon into the cabbage mixture. Add the mayonnaise dressing mixture and toss very well to coat the coleslaw thoroughly. Transfer to a large, decorative serving bowl. Top the coleslaw with the remaining bacon and parsley. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 365.5, Fat 29.3, SaturatedFat 8.8, Cholesterol 39.2, Sodium 559.7, Carbohydrate 22.8, Fiber 3.6, Sugar 8.4, Protein 5.9

SPICY COLESLAW

Spicy Coleslaw image

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Provided by Sam Sifton

Categories easy, quick, editors' pick, side dish

Time 10m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Freshly ground black pepper

Steps:

Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help the coleslaw to absorb the dressing more evenly.
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 vegetables, or they will become mushy.
Feel free to adjust the amount of mayonnaise and vinegar in the dressing to suit your taste.
Add some chopped fresh herbs, such as parsley, cilantro, or dill, to the coleslaw for extra flavor.
Serve the coleslaw immediately, or chill it for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Lone Star coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy side dish, give Lone Star coleslaw a try. You won't be disappointed!

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