Best 4 Cole Slaw Wv Style Recipes

Cole slaw is a delicious and refreshing side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, and mayonnaise, and can be customized to your liking with a variety of different ingredients. Whether you prefer a classic recipe or something with a little more kick, there are countless variations of coleslaw out there. In this article, we will explore some of the best recipes for West Virginia-style coleslaw, a dish that is known for its unique flavors and textures. This side dish is sure to be a hit at your next barbecue, picnic, or potluck.

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

WEST VIRGINIA STYLE HOT DOG

West Virginia Style Hot Dog image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 hot dogs
4 hot dog buns
1 cup Chili, recipe follows
1 cup store-bought coleslaw
1 tablespoon yellow mustard
2 pounds lean ground beef
1 medium yellow onion, grated
One 16-ounce can tomato sauce
One 12-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 tablespoon white wine vinegar

Steps:

Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.
In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
Stir in the vinegar and simmer another 30 minutes.

SWEET, CREAMY COLESLAW

Sweet, Creamy Coleslaw image

I never liked coleslaw until I tried my husband's great aunt's. Now I can't get enough of it! Great with BBQ pork sandwiches. You can also use a bag of slaw mix instead of shredding the cabbage and carrots yourself.

Provided by Marg CaymanDesigns

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 head green cabbage
2 -4 carrots
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar

Steps:

Shred cabbage and carrots into a bowl.
Mix mayonnaise, vinegar and sugar in a separate bowl; blending well.
Pour over shredded vegetables and stir to coat.
Chill.
Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.

HOME-STYLE COLESLAW

Home-Style Coleslaw image

This recipe is a staple at our house. The colors get the kids' attention, especially when I use red and green cabbage.-Joy Cochran, Roy, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

8 cups finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free sour cream
1 tablespoon sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine cabbage and carrot. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 6-8 hours or overnight.,

Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 292mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SWEDISH COLESLAW

Swedish Coleslaw image

Make and share this Swedish Coleslaw recipe from Food.com.

Provided by D. Todd Miller

Categories Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 large head of cabbage, shredded
1 medium green bell pepper, chopped
1 large onion, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1 cup sugar
1 cup white vinegar
2/3 cup oil

Steps:

Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
Cover and place in the refrigerator. This will keep for several days.

Nutrition Facts : Calories 417.9, Fat 24.7, SaturatedFat 3.2, Sodium 41.1, Carbohydrate 48.9, Fiber 5.5, Sugar 42.5, Protein 3.5

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage. This will help the coleslaw absorb the dressing better and make it more flavorful.
If you don't have a mandoline, you can use a food processor fitted with the slicing blade. Just be careful not to over-process the cabbage, or it will become mushy.
Shred the carrots and celery by hand. This will give them a more rustic texture and help them stand up to the dressing.
Use a combination of mayonnaise and vinegar for the dressing. This will give the coleslaw a creamy and tangy flavor.
Add a touch of sugar to the dressing to balance out the acidity of the vinegar.
Season the coleslaw with salt and pepper to taste.
Serve the coleslaw immediately, or chill it for later. Coleslaw is best when eaten within a few days of making it.

Conclusion:

Coleslaw is a classic side dish that is perfect for summer cookouts and picnics. It is also a great way to use up leftover cabbage and carrots. With its creamy, tangy dressing and crunchy vegetables, coleslaw is a refreshing and flavorful addition to any meal.