Best 3 The Ladys Coleslaw Paula Deen Recipes

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**Lady's Coleslaw: A Southern Classic with a Twist**

In the realm of Southern cuisine, coleslaw reigns supreme as a refreshing and versatile side dish. Paula Deen, the beloved culinary icon, elevates this classic with her signature Lady's Coleslaw, a delightful blend of flavors and textures that will tantalize your taste buds. This article presents not just one, but two delectable variations of Lady's Coleslaw, each offering a unique twist on the traditional recipe.

The first recipe, Paula Deen's Original Lady's Coleslaw, stays true to the Southern roots of the dish. Shredded cabbage and carrots form the base, while a creamy, tangy dressing made with mayonnaise, vinegar, sugar, and spices brings it all together. The result is a classic coleslaw that is both refreshing and satisfying.

The second recipe, Paula Deen's Kicked-Up Lady's Coleslaw, adds a spicy kick to the traditional slaw. Jalapeño peppers and cayenne pepper infuse the dressing with a subtle heat, creating a flavor profile that is both bold and balanced. This variation is perfect for those who enjoy a bit of spice in their side dishes.

Whether you prefer the classic flavors of Paula Deen's Original Lady's Coleslaw or the zesty kick of her Kicked-Up version, you're sure to find a recipe in this article that will become a staple in your culinary repertoire. So gather your ingredients, prepare your taste buds, and embark on a delightful journey into the world of Southern coleslaw with Paula Deen as your guide.

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

THE LADY'S COLESLAW (PAULA DEEN)



The Lady's Coleslaw (Paula Deen) image

There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).

Provided by SharleneW

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 bell pepper, cut into chunks
1 green onion, cut into chunks
1/2 large carrot, sliced in 1 inch slices
1/8 cup chopped fresh parsley leaves
1 head cabbage (divided)
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (Jane's Krazy Mixed-up salt recommended)
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Steps:

  • Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
  • Put processed vegetables into serving bowl.
  • Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
  • Shred the remaining half head of cabbage.
  • Mix cabbage with processed vegetables.
  • In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
  • Mix dressing into vegetables and toss well.
  • Chill for at least 1 hour.
  • Toss again before serving.

THE LADY'S COLESLAW



The Lady's Coleslaw image

To me, the secret to good slaw is the way you cut your cabbage. I have found that I prefer half of the cabbage coarsely chopped in a food processor and half hand-sliced very thin. Use outside dark green leaves, too, for color.

Yield serves approximately 6

Number Of Ingredients 11

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley
1/2 head cabbage
1/2 cup mayonnaise
1/2 teaspoon Jane's Krazy Mixed-Up Salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Steps:

  • In food processor, gently process bell pepper, onion, carrot, and parsley, being careful not to overprocess (don't let mixture become mushy). Cut up half the cabbage into chunks and place in food processor. Process lightly (once again, don't let cabbage become mushy). Thinly slice remaining cabbage. Mix the cabbage together, adding the processed vegetables. Mix remaining ingredients together and allow to stand for a few minutes. Pour over slaw ingredients and toss. Chill for at least an hour.

NANCY'S COLE SLAW FROM PAULA DEEN



Nancy's Cole Slaw from Paula Deen image

This is a completely different cole slaw from what I'm used to, but I really enjoyed the flavors. It's quick to prepare and even quicker to eat. Recipe courtesy of The Lady & Sons, Too (Paula H. Deen).

Provided by AmyZoe

Categories     Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
1 cup sugar
1 cup vegetable oil
1/2 cup cider vinegar
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon celery seed
1 medium green cabbage, cored and shredded

Steps:

  • In a medium bowl, combine the onion and sugar and let stand for 30 minutes.
  • In a separate bowl, combine the oil, vinegar, mayonnaise, salt, and celery seed and add to the onion mixture.
  • Pour the mixture into a jar with a tight lid.
  • Shake the jar to blend the dressing.
  • Put the cabbage in a large serving bowl and add the onions, pour on the dressing, and toss well.
  • Do not overdress.

Tips:

  • Use fresh, crunchy cabbage for the best coleslaw.
  • Shred the cabbage finely so that it absorbs the dressing better.
  • Use a variety of vegetables in your coleslaw, such as carrots, celery, and red onion, for added flavor and texture.
  • Make sure the dressing is well-balanced, with a good ratio of vinegar to sugar and mayonnaise.
  • Chill the coleslaw for at least an hour before serving to allow the flavors to meld.

Conclusion:

Paula Deen's Lady's Coleslaw is a classic Southern side dish that is perfect for any occasion. It is easy to make, delicious, and can be tailored to your own taste preferences. With its creamy, tangy dressing and crunchy vegetables, this coleslaw is sure to be a hit at your next gathering.

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