Coleslaw Recipe Dressing Food

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EASY COLESLAW DRESSING



Easy Coleslaw Dressing image

My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time.

Provided by Aunt Willie

Categories     Salad Dressings

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

1 cup mayonnaise (low fat works well too)
2 tablespoons sugar (I've also used Splenda here)
2 tablespoons cider vinegar
2 teaspoons black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon celery seed
5 cups shredded coleslaw mix (cabbage, carrot, onion, bell pepper, etc.)

Steps:

  • Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
  • Toss with slaw vegetables of choice.
  • Refrigerate at least four hours.
  • Toss well before serving.

CLASSIC CREAMY COLESLAW DRESSING



Classic Creamy Coleslaw Dressing image

I use this on bagged broccoli slaw (2 lbs) and the ratio of slaw to dressing is perfect. I believe I got this from Martha Stewart's little food magazine a while back.

Provided by Melissa and her Pan

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small onion, grated (optional)

Steps:

  • Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
  • Refrigerate dressing, covered, until ready to use, or up to 2 days.

COLESLAW DRESSING



Coleslaw Dressing image

With some of this prepared and waiting in your fridge, and a package of the shredded cabbage coleslaw mix you can buy, you can have a salad on the table in minutes! Recipe easily doubles, or you can also easily just make half. I originally got this recipe from a friend, but I cut back the sugar and changed the type of vinegar used.

Provided by Lennie

Categories     Salad Dressings

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

1 cup mayonnaise (not Miracle Whip)
2 tablespoons white sugar
2 tablespoons rice wine vinegar
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery seed

Steps:

  • Note that you can adjust the sugar and vinegar amounts to suit your taste, adding more or less of each as you prefer; also note that if you insist on using Miracle Whip, you'll likely want to cut the sugar back.
  • In a blender, food processor, or even in a bowl with a whisk, combine all ingredients well; taste, add more salt if you wish.
  • Either use right away to dress a coleslaw, or store, covered, in the refrigerator; keeps well for several days.

Nutrition Facts : Calories 89.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.7, Sodium 937.1, Carbohydrate 21, Fiber 0.1, Sugar 20.1, Protein 0.6

COLESLAW WITH CUMIN-LIME VINAIGRETTE



Coleslaw with Cumin-Lime Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Steps:

  • For the dressing: Place all ingredients in a blender and blend until smooth.
  • For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

VEGETABLE COLESLAW



Vegetable Coleslaw image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  • In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

COLE SLAW



Cole Slaw image

Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 7

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Steps:

  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

CLASSIC COLESLAW



Classic Coleslaw image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves

Steps:

  • Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
  • Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
  • Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

EASY COLESLAW DRESSING



Easy Coleslaw Dressing image

A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.

Provided by GarlicQueen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g

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

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.

CLASSIC COLESLAW



Classic coleslaw image

Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs

Provided by Good Food team

Categories     Side dish

Time 20m

Number Of Ingredients 8

6 carrots, peeled
1 small white cabbage
large pinch, golden caster sugar
3 tbsp cider vinegar
1 tbsp mustard (any you've got)
200g mayonnaise
1 red apple, cut into matchsticks (optional)
100g cheddar, grated (optional)

Steps:

  • Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
  • Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

KFC COLESLAW DRESSING



Kfc Coleslaw Dressing image

The dressing is not that difficult to make.That's pretty much all there is to making the KFC coleslaw recipe. It is one of the easier ones to make, but still very delicious and handy to whip up to impress at BBQ's and pot luck dinners.

Provided by Timothy H.

Categories     Salad Dressings

Time 10m

Yield 1 Pint

Number Of Ingredients 8

2 -3 tablespoons lemon juice
1 -2 tablespoon white vinegar
1 pinch salt
1 pinch ground pepper
1 quarter of a cup milk
1 quarter of a cup buttermilk
half a cup mayonnaise
1 third of a cup granulated sugar

Steps:

  • You simply need to add all of the following ingredients into a bowl and mix them up!

Nutrition Facts : Calories 10.1, Fat 0.1, Sodium 156.1, Carbohydrate 2.3, Fiber 0.1, Sugar 0.8, Protein 0.1

COLESLAW WITH PEANUT DRESSING



Coleslaw with Peanut Dressing image

This new twist on coleslaw will be a hit at your next BBQ or potluck. It's colorful and delicious. I found this in a Firehouse Cooks article in a BH&G summer cookouts publication.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons rice vinegar
3 tablespoons creamy peanut butter
2 tablespoons salad oil
1 -2 teaspoon packed brown sugar
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1/2 head green cabbage, shredded (about 5 cups)
1/4 head red cabbage, shredded (about 2 cups)
2 medium carrots, coarsely shredded (about 1 cup)
1/2 small sweet red pepper, cut into matchstick pieces
1/2 small yellow sweet pepper, cut into matchstick pieces
2 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh cilantro
1/4 cup chopped honey-roasted peanuts

Steps:

  • Whisk together vinegar, peanut butter, oil, brown sugar, ginger, garlic, and soy sauce in a small bowl until well blended.
  • In a large salad bowl, toss together cabbages, carrots, peppers, green onions, and cilantro.
  • Drizzle dressing over the veggies, toss to coat.
  • Sprinkle chopped peanuts on top before serving.
  • You can make this up to 24 hours ahead and chill, then let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 172.5, Fat 11.9, SaturatedFat 2, Sodium 262.5, Carbohydrate 13.9, Fiber 4.5, Sugar 7.2, Protein 6.1

COLESLAW WITH COOKED DRESSING



Coleslaw With Cooked Dressing image

This is a great oil & vinegar coleslaw dish that you can make with the whole head of cabbage. The longer it sits, the better it gets! A great way to always have coleslaw on hand in the fridge, I have been making this recipe for 20+ years, with great results. I found it in our local newspaper's Christmas recipe insert, & have been making it ever since :) Enjoy!

Provided by Chef MarianneL

Categories     Low Protein

Time P1DT5m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 large head cabbage, shredded
1 small onion, chopped fine
1 green pepper, chopped fine
1 cup vinegar
1 cup sugar
2/3 cup cooking oil
1 tablespoon salt

Steps:

  • -Combine shredded cabbage, onion, and green pepper in a large bowl.
  • -Heat vinegar, sugar, and oil in a medium saucepan until sugar is dissolved and syrup is boiling.
  • -Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). -When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.

CLASSIC COLESLAW DRESSING



Classic Coleslaw Dressing image

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Onion     Fourth of July     Picnic     Quick & Easy     Graduation     Father's Day     Backyard BBQ     Salad Dressing     Mayonnaise     Celery     Summer     Chill     Bon Appétit

Yield Makes 1 1/4 cups

Number Of Ingredients 10

2/3 cup mayonnaise
1/4 cup minced onion
3 tablespoons minced dill pickle
2 tablespoons pickle brine
2 tablespoons distilled white vinegar
1 tablespoon prepared white horseradish
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper

Steps:

  • Whisk all ingredients in a medium bowl to blend. DO AHEAD: Can be made 1 day ahead. Keep chilled.

SUPERHEALTHY SLAW



Superhealthy slaw image

Coleslaw is a classic, simple side dish and can be made healthier by packing in more veg and omitting mayo

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 8

½ Savoy or white cabbage , quartered, cored and shredded
1 apple , cored and grated
2 carrots , cut into matchsticks
½ red onion , finely sliced
100g pot fat-free Greek yogurt
juice ½ lemon
2 tsp cider vinegar
2 tsp Dijon mustard

Steps:

  • Mix the cabbage, apple, carrots and onion in a large bowl. In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard. Season, then pour over the vegetables. Give everything a good stir to coat in the dressing and eat immediately, or chill until you are ready to serve.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

DUDLEY'S COLESLAW AND DRESSING



Dudley's Coleslaw and Dressing image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 14

1 heads cabbage
1 units carrots
1 units coleslaw dressing
1 units creole seasoning
1 units dressing
1 cups mayonnaise
3 tablespoons sugar
2 tablespoons vinegar
1 units green onions
1 teaspoons mustard seed
1 teaspoons mustard
0.5 teaspoons creole seasoning
0.5 teaspoons worcestershire sauce
0.25 teaspoons hot sauce

Steps:

  • In a large bowl, combine cabbage, carrot, and Coleslaw Dressing. Stir to blend thoroughly. Sprinkle with Creole seasoning. Refrigerate slaw for 2 hours before serving.
  • DRESSING: In a small mixing bowl, combine all ingredients and blend thoroughly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ZESTY COLESLAW DRESSING



Zesty Coleslaw Dressing image

Make and share this Zesty Coleslaw Dressing recipe from Food.com.

Provided by Audrey M

Categories     Salad Dressings

Time 2m

Yield 1 cup

Number Of Ingredients 10

1/2 cup plain low-fat yogurt
1/4 cup nonfat sour cream
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon sugar substitute
1/2 teaspoon celery seed
1/2 teaspoon prepared horseradish
1/4 teaspoon salt and pepper

Steps:

  • Mix ingredients together well.
  • Cover and chill.

Nutrition Facts : Calories 289.2, Fat 17.1, SaturatedFat 3.7, Cholesterol 13.1, Sodium 312.7, Carbohydrate 24.1, Fiber 0.7, Sugar 16.8, Protein 10.4

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MARIE'S COLESLAW DRESSING COPYCAT RECIPE - FOOD NEWS
Ingredients. 3/4 cup Marie’s Original Coleslaw dressing. 1 medium head green or red cabbage, shredded OR 1 (16 oz) bag shredded cabbage. 1 cup carrot (shred the vegetable) 1/3 cup sliced green onion. Salt and freshly ground black pepper to taste. Directions. Combine all ingredients; toss to coat with dressing.
From foodnewsnews.com


THE HEALTHY COLESLAW DRESSING RECIPE - THEFOODXP
To make coleslaw dressing, add mayonnaise, fresh ground black pepper, maple syrup, apple cider vinegar, salt, mustard, and celery seeds in a bowl. Mix it properly. Refrigerate for 3 hours and serve with any coleslaw mix. This is just the summary of the recipe. You can find the recipe below with the ingredients and nutritional value.
From thefoodxp.com


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