Best 2 Lorettas Coleslaw Recipes

Lorena's coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. The combination of fresh cabbage, carrots, red onions, and a tangy dressing makes this coleslaw a hit with everyone who tries it. While there are many different recipes for coleslaw, Lorena's recipe is unique in that it uses a combination of mayonnaise, vinegar, sugar, and celery seed to create a dressing that is both sweet and tangy. The addition of fresh dill and parsley adds an extra layer of flavor to this coleslaw, making it a truly special dish.

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KITTENCAL'S FAMOUS COLESLAW

Kittencal's Famous Coleslaw image

This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, visit my recipe site www.recipezazz.com

Provided by Kittencalrecipezazz

Categories Summer

Time P1D

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2 -4 green onions (or to taste)
2 teaspoons celery seeds (optional, or to taste)
1 cup mayonnaise (Hellman's is best, do not use salad dressing)
1/3 cup whole milk (light cream even better)
1/3 cup buttermilk (or yogurt is a great sub)
2 -3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only not bottled)
1/3 cup white sugar, plus
2 tablespoons white sugar
1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
Transfer to a large mixing bowl.
With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
Mix the three veggies all together with a wooden spoon.
To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
Pour over the veggies in the bowl, and mix well to combine.
Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

Nutrition Facts : Calories 92.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 43.6, Carbohydrate 21, Fiber 3.3, Sugar 16.8, Protein 2.4

LORETTA'S COLESLAW

Loretta's Coleslaw image

This is such a simple recipe and all my friends insist this is what I bring to all cookings. My friend Jamie Benson sent my recipe to the local newspaper and it was printed in 2003. Enjoy

Provided by Loretta in Louisiana

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 head cabbage
2 -3 tablespoons Hellmann's mayonnaise
1 purple onion, chopped
1 pinch salt
1 teaspoon pepper
1 jalapeno pepper, chopped (optional)

Steps:

Mix all ingredients;.
Refrigarate for several hours.
Use your salt and pepper as you desire.
I use lots of black pepper.

Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.2, Cholesterol 1, Sodium 66.5, Carbohydrate 8.8, Fiber 2.9, Sugar 4.9, Protein 1.8

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help the coleslaw to be more crisp and 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 vegetables, or they will become mushy.
Use a variety of cabbage and carrots for a more colorful and flavorful coleslaw. Red cabbage, green cabbage, and savoy cabbage are all good choices.
Add other vegetables to your coleslaw, such as broccoli, cauliflower, or bell peppers. This will add more crunch and nutrients to the dish.
Use a mayonnaise-based dressing for a classic coleslaw. Or, try a vinaigrette dressing for a lighter and more tangy slaw.
Season the coleslaw to taste with salt, pepper, and other spices. You can also add a bit of sugar or honey to balance out the flavors.
Let the coleslaw chill for at least 30 minutes before serving. This will allow the flavors to meld and the cabbage to soften slightly.

Conclusion:

Coleslaw is a versatile and delicious side dish that can be enjoyed all year round. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will love. So next time you're looking for a quick and easy side dish, give coleslaw a try.