Best 3 Marys Deli Slaw Recipes
**Mary's Deli Slaw: A Classic Side Dish with a Twist**
In the realm of classic American side dishes, Mary's deli slaw stands out as a true culinary gem. This creamy, tangy, and slightly sweet coleslaw is a staple at summer picnics, backyard barbecues, and potlucks, adding a refreshing crunch and burst of flavor to any meal. With variations ranging from classic to modern, there's a Mary's deli slaw recipe to suit every taste and occasion. Whether you prefer the traditional mayonnaise-based dressing or a lighter vinegar-based version, the combination of crisp cabbage, shredded carrots, and a medley of seasonings creates a side dish that is both satisfying and versatile. Explore the collection of Mary's deli slaw recipes in this article, each offering a unique twist on this beloved classic. From the original recipe passed down through generations to innovative takes featuring Asian-inspired dressings and unexpected ingredients, discover the perfect deli slaw to complement your next culinary creation.
DELI-STYLE COLE SLAW
A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.
Provided by threeovens
Categories Greens
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
- Rinse cabbage mixture with cold water and dry thoroughly.
- Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
- Stir in cabbage and refrigerate until serving, at least 2 hours.
- Can be stored for 2 days.
MARY'S "DELI SLAW"
I got a newsletter, that had a simple "3" ingredient slaw recipe in it. It went like this: 4 to 5 cups finely chopped or shredded Cabbage (approximately 1 whole small head) 1 cup white vinegar and 1 cup sugar. Mix together well in a bowl, put a lid on it and chill overnight. I suggested to a friend, we could try the same method as Helene Mulvihill for her "Deli Mac Salad". She boils the vinegar and sugar until the sugar dissolves into the vinegar. My friends, Mary, said, "Hey Cin I make this slaw all the time 'except' I use a few more ingredients". I call it: Mary's "Deli Slaw"
Provided by Straws Kitchen(*o *) @CinCooks
Categories Vegetables
Number Of Ingredients 11
Steps:
- Chopped, shred, julienne, grate or dice....your cabbage, carrots, onion, green bell pepper and place in a bowl that has a tight fitting lid.
- In a heavy bottom saucepan heat vinegar and sugar over medium until sugar totally dissolves.
- Add in salt, mustard and celery seeds. Remove from heat and let cool completely.
- Then pour over slaw mixture, mix thoroughly and store in container, (glass covered bowl will do).
- Place in refrigerator to chill, stir when ready to serve.
- This will last a long time in the refrigerator, and is a good alternative slaw to take on a summer picnic because it does not have any mayonnaise in it.
- It's great just as a side dish or can be put on any kind of barbecued sandwiches, such as pork or beef.
- It taste much better the next day, or make it early that morning and enjoy for supper.
- This recipe has been in our family for years. I hope you enjoy it as much as we always have. Mary
MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS
I grew up enjoying this recipe at my Grandma's house. Now I make it for my family! You will love the sauce poured over boiled potatoes...yummm For this recipe you can use either spare ribs or pork chops, But I prefer the ribs!
Provided by JenfromOro
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
- Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
- Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
- When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).
Nutrition Facts : Calories 412.8, Fat 23.1, SaturatedFat 8.4, Cholesterol 91.4, Sodium 529.4, Carbohydrate 28.1, Fiber 0.3, Sugar 26.8, Protein 22.7
Tips:
- Choose the right cabbage: Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a mix of both for a colorful slaw.
- Shred the cabbage finely: This will help the slaw absorb the dressing better and make it easier to eat.
- Use a sharp knife or mandoline: This will help you get thin, even slices of cabbage.
- Rinse the cabbage well: This will remove any dirt or debris.
- Dry the cabbage thoroughly: This will help prevent the slaw from getting watery.
- Make the dressing ahead of time: This will allow the flavors to meld together.
- Chill the slaw before serving: This will help the flavors develop and make the slaw more refreshing.
- Serve the slaw with a variety of toppings: Some popular options include bacon, cheese, croutons, and nuts.
Conclusion:
Coleslaw is a versatile dish that can be enjoyed as a side dish, topping, or even a main course. With so many variations to choose from, there's sure to be a coleslaw recipe that everyone will love. So next time you're looking for a delicious and easy-to-make dish, give coleslaw a try.
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