Best 5 Moms Cole Slaw Recipes

**Cole slaw**, also known as cole salad, is a refreshing and tangy side dish that is perfect for summer cookouts, picnics, and potlucks. It is made with shredded cabbage, carrots, and a variety of other vegetables, and is typically dressed with a mayonnaise-based dressing. While the classic coleslaw recipe is a staple at many gatherings, there are many variations that can be made to suit different tastes. This article provides recipes for three delicious coleslaw variations: a classic coleslaw, a vinegar coleslaw, and a broccoli slaw. Each recipe includes detailed instructions and helpful tips to ensure that your coleslaw turns out perfectly. Whether you are looking for a traditional coleslaw recipe or something a little different, you are sure to find a recipe in this article that you will enjoy.

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

MOM'S CHOPPED COLESLAW

Mom's Chopped Coleslaw image

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

Ingredients

1/2 medium head cabbage (about 1-1/4 pounds)
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red or green pepper
1/3 cup finely chopped sweet onion
DRESSING:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup 2% milk
1/4 cup buttermilk
2 teaspoons white vinegar
1/4 teaspoon hot pepper sauce
Dash pepper

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.

COLESLAW RECIPE

Coleslaw Recipe image

This easy Coleslaw recipe is perfect for backyard barbecues, potlucks, picnics and more. With just 7 ingredients, this easy coleslaw comes together so fast and will be enjoyed by all! The perfect side dish for any occasion!

Provided by Trish - Mom On Timeout

Categories Side Dish

Time 10m

Number Of Ingredients 9

Ingredients

6 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrots (can use up to 2 cups if you really like carrots)
1 cup mayonnaise
3 tablespoons apple cider vinegar (white vinegar can be used in a pinch)
1 to 2 tablespoons white granulated sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon celery seeds (optional)

Steps:

Shred cabbage and carrots.
Combine green cabbage, purple cabbage and carrots in a large bowl. Toss to combine.

Nutrition Facts : Calories 180 kcal, Carbohydrate 6 g, Protein 1 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 280 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MOM'S "HOT" COLESLAW

Mom's

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

Ingredients

1 head of cabbage, shredded or 1 bag pre-shredded cabbage
1 carrot, grated
2 green onions, chopped
1/2 c vinegar
1/2 c vegetable oil
1/3 c sugar plus
3 Tbsp sugar
1 tsp salt
1 Tbsp yellow mustard

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.

MOM'S COLESLAW

Mom's Coleslaw image

Provided by Irene Clark

Categories Salad Leafy Green Side No-Cook Picnic Quick & Easy Yogurt Mayonnaise Vinegar Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 cups medium-size red cabbage (organic, if possible), coarsely sliced
3 tablespoons white vinegar
Kosher salt
Use one of the following:
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon Old Bay seasoning
1 tablespoon Jane's Krazy Mixed-Up Salt
3 tablespoons wine vinegar
2 tablespoons shaved carrot
4 tablespoons organic nonfat yogurt
3 tablespoons Hellmann's mayonnaise
2 tablespoons dill weed (organic, if possible), roughly chopped
Note: If you use a flavored salt or Old Bay seasoning, eliminate the kosher salt.
If you use wine vinegar, eliminate the white vinegar.
If you use carrot, eliminate the dill.

Steps:

Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.

MOM'S COLE SLAW DRESSING

Mom's Cole Slaw Dressing image

I got this from my mom - she's been making this for us since we were small. I hope someone else enjoys this!

Provided by Gidget265

Categories Salad Dressings

Time 10m

Yield 8 1/2 C, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise (I use low fat) or 1/2 cup Miracle Whip (I use low fat)
2 tablespoons vinegar or 2 tablespoons lemon juice
1 tablespoon grated onion
1/2 teaspoon celery seed
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Mix the dressing - and let it sit a while. (couple hours or overnight is best, but I've used it after an hour or so -- ).
Keep separate from the cabbage and mix as you need it.
Mixes with 4C shredded Cabbage.

Tips:

Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. Green cabbage has a milder flavor, while red cabbage is more tangy.
Shred the cabbage finely. This will help the coleslaw to absorb the dressing and make it easier to eat.
Use a variety of vegetables. In addition to cabbage, you can also add other vegetables to your coleslaw, such as carrots, celery, onions, and bell peppers.
Make your own dressing. A homemade dressing is always better than a store-bought one. There are many different recipes for coleslaw dressing, so you can find one that suits your taste.
Let the coleslaw chill. After you've made the coleslaw, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and the cabbage to soften slightly.

Conclusion:

Coleslaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's a great way to add some extra vegetables to your diet, and it's also a good source of vitamins and minerals. With so many different variations, there's sure to be a coleslaw recipe that everyone will enjoy.