Best 2 Moms Chopped Coleslaw Recipes
**Moms Chopped Coleslaw: A Classic Side Dish with a Twist**
Coleslaw, a classic side dish made from shredded cabbage, carrots, and mayonnaise, is a staple at picnics, potlucks, and backyard barbecues. This refreshing and crunchy salad is the perfect accompaniment to grilled meats, fried chicken, or fish. In this article, we'll introduce you to Mom's Chopped Coleslaw, a delicious variation of the traditional recipe that adds a unique twist with the addition of chopped hard-boiled eggs, celery, and sweet pickle relish. We'll also provide a vegan coleslaw recipe for those who prefer a plant-based option, and a spicy coleslaw recipe for those who like a little kick. With its simple ingredients and easy-to-follow instructions, Mom's Chopped Coleslaw is sure to become a favorite in your household. So gather your ingredients, grab a sharp knife, and let's get chopping!
MOM'S CHOPPED COLESLAW
For Friday dinners, my mother made coleslaw to go with our fish. It's still a family tradition, and the tangy dressing even works on a tossed salad. -Cynthia McDowell, Banning, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 15g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 147mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
MOM'S "HOT" COLESLAW
A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!
Provided by Myra Wynne
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
- 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
- 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
- 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and other vegetables. This will help them absorb the dressing better and make the coleslaw more crisp and refreshing.
- If you don't have a mandoline, you can use a food processor fitted with a shredding blade. Just be careful not to over-process the vegetables, or they will become mushy.
- For a creamier coleslaw, use mayonnaise-based dressing. For a lighter, more vinegary coleslaw, use a vinegar-based dressing.
- Add some shredded carrots, red onion, or bell pepper to the coleslaw for extra color and flavor.
- If you're making the coleslaw ahead of time, store it in the refrigerator for up to 3 days. The flavors will meld together over time, making the coleslaw even more delicious.
Conclusion:
Mom's Chopped Coleslaw is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy dressing, crisp cabbage, and sweet carrots, this coleslaw is a refreshing and flavorful addition to any barbecue, picnic, or potluck. So next time you're looking for a simple and delicious side dish, give Mom's Chopped Coleslaw a try. You won't be disappointed!
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