Best 3 Maw Maws Slaw Recipes

If you're looking for a classic Southern side dish that's sure to please a crowd, look no further than maw maw's slaw. This tangy, vinegar-based slaw is made with shredded cabbage, carrots, and onions, and is often served with a fried or grilled main course. The origins of maw maw's slaw are shrouded in mystery, but it is thought to have originated in the Appalachian Mountains of the United States. The name "maw maw" is a term of endearment for a grandmother in some parts of the country, and it is likely that this slaw was a favorite recipe of many Southern grandmothers.

Let's cook with our recipes!

MAW-MAW'S SLAW

Maw-Maw's Slaw image

This is another one of Emeril's creations. Goes good with Peacn Crusted Fried Chicken *RAWEGG WARNING The American Egg Board states:"There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

Provided by Kaccy G.

Categories Low Protein

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb white cabbage, shredded (about 2 cups)
1/2 lb red cabbage, shredded (about 2 cups)
1/2 lb assorted greens, such as mustard greens,collards,or spinach,trimmed,washed,and shredded (about 2 cups)
1 cup thinly sliced red onion
1 cup chopped green onion, green parts only
1/2 cup chopped parsley
1/4 cup creole mustard or 1/4 cup whole grain mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar
1 egg
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

Mayo: In a food processor or blender, blend the egg and lemon juice for 10 seconds.
With the processor running, slowly pour in the oil through the feed tube.
Mixture should thicken.
Add the pepper and salt and pulse once or twice to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
Best if used within 24 hours.
Slaw: Place the cabbages, greens, red onions, green onions, and parsley in a large salad bowl.
In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar.
Mix well.
Add the mixture to the greens and toss to mix thoroughly.
Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 287.3, Fat 28, SaturatedFat 4, Cholesterol 26.4, Sodium 550.4, Carbohydrate 8.8, Fiber 2.3, Sugar 4.7, Protein 2.5

HOG MAW

Hog Maw image

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Provided by Wildasin

Categories Meat and Poultry Recipes Pork Sausage

Time 1h5m

Yield 6

Number Of Ingredients 5

Ingredients

4 baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Nutrition Facts : Calories 715.1 calories, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g

MEEMAW'S 5-STAR COLESLAW DRESSING

MeeMaw's 5-Star Coleslaw Dressing image

Better than that famous chicken restaurant chain, I promise. Mix together and pour over grated or diced cabbage. Keeps in the fridge for several weeks because of the vinegar.

Provided by BWMCCLUNG

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

Time 10m

Yield 32

Number Of Ingredients 6

Ingredients

1 ½ cups white sugar
1 cup cider vinegar
1 (32 ounce) jar mayonnaise (such as Best Foods®)
2 tablespoons prepared yellow mustard
2 tablespoons celery seed
2 tablespoons salt, or to taste

Steps:

Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

Nutrition Facts : Calories 244 calories, Carbohydrate 10.6 g, Cholesterol 10.8 mg, Fat 22.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 609.3 mg, Sugar 9.7 g

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and other vegetables for a more uniform and crispy slaw.
If you don't have a mandoline, you can use a food processor with a slicing blade to quickly and easily shred the cabbage and other vegetables.
For a creamier slaw, use mayonnaise instead of vinegar in the dressing.
Add some chopped nuts, seeds, or crumbled bacon to the slaw for extra flavor and texture.
For a lighter slaw, use a Greek yogurt-based dressing instead of mayonnaise.
Serve the slaw immediately after making it for the best flavor and texture.

Conclusion:

Maw Maw's Slaw is a classic Southern side dish that is perfect for any occasion. It is easy to make, customizable to your liking, and always a crowd-pleaser. Whether you serve it as a side dish at a barbecue, potluck, or holiday dinner, or enjoy it as a light and refreshing lunch or dinner, Maw Maw's Slaw is sure to be a hit.