Best 7 Old Fashioned Coleslaw Recipes
Old-fashioned coleslaw is a classic side dish that is perfect for any occasion. It is a delicious and refreshing salad that is made with shredded cabbage, carrots, and a mayonnaise-based dressing. Coleslaw is a versatile dish that can be served as a side dish, a main course, or even a snack. It is also a great way to use up leftover vegetables. If you are looking for a delicious and easy-to-make coleslaw recipe, then you have come to the right place. In this article, we will provide you with a step-by-step guide on how to make the best old-fashioned coleslaw. So, gather your ingredients and let's get started!
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMAS COLESLAW
Grandma's old fashioned coleslaw. Picnic favorite handed down from my grandmother. Perfect with pulled pork, bbq and summer picnics.
Provided by Melanie - Gather for Bread
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
- In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
- Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.
OLD-FASHIONED COLESLAW
My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
TRADITIONAL CREAMY COLESLAW
A traditional creamy coleslaw.
Provided by J.D. Bailey
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g
EASY DELICIOUS OLD FASHIONED COLESLAW DRESSING
This buttermilk and creamy salad dressing based recipe can be prepared in 15 minutes.
Provided by David Turner
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper. Refrigerate until chilled, pour enough over salad to coat and mix well.
Nutrition Facts : Calories 418 calories, Carbohydrate 22.5 g, Cholesterol 47.3 mg, Fat 33.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 2252.5 mg, Sugar 21.8 g
SWEET AND-SOUR COLESLAW
With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
- Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g
OLD FASHIONED COLESLAW
This reminds me of how my Grandmother made her coleslaw. It is refreshing and last a long time in the fridge as there is no mayo in this. It will last up to two weeks when you drain the liquid from it.
Provided by Polly W
Categories Vegetable
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cabbage, carrots,onion and celery in large bowl.
- Sprinkle with sugar and mix well.
- In small sauce pan, add vinegar, oil, salt, pepper and dry mustard.
- Bring to boil and pour hot dressing over cabbage mixture and mix well.
- Pour into large bowl with lid and refrigerate.
- This is best made at least one day ahead.
- Drain juice if not used within 24 hours before serving.
Nutrition Facts : Calories 472.5, Fat 28.2, SaturatedFat 3.6, Sodium 466.5, Carbohydrate 54.4, Fiber 6.8, Sugar 44.9, Protein 4.5
OLD FASHIONED COLE SLAW
Just in case you were wondering, Cole Slaw came to America with the Dutch who called it Kool Sla. This was a shortened version of the literal translation of cabbage salad. Originally, thinly sliced cabbage (green and/or red) was dressed with oil vinegar and spices and probably served warm or hot. Mayonnaise was invented in the 18th century and added to the dressing. In the early 1900s cole slaw or cold slaw was prepared with buttermilk as is this version. From "Family Circle" magazine.
Provided by threeovens
Categories < 4 Hours
Time 4h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine broccoli, cabbage, and carrots in a large bowl.
- Whisk together mayonnaise, sour cream, buttermilk and mustard; season with salt and pepper.
- Fold mixture into the vegetables, then stir to combine thoroughly.
- Cover and refrigerate at least 4 hours up to overnight.
Nutrition Facts : Calories 118.7, Fat 8.3, SaturatedFat 1.9, Cholesterol 11.6, Sodium 384.3, Carbohydrate 9.5, Fiber 2.3, Sugar 4, Protein 3
Tips:
- Choose the right cabbage. Green cabbage is the most common type used in coleslaw, but you can also use red cabbage or a combination of both. If you're using green cabbage, be sure to choose a head that is firm and heavy.
- Shred the cabbage finely. This will help the coleslaw to be more tender and easier to eat. You can use a food processor fitted with a shredding blade or a sharp knife to shred the cabbage.
- Use a creamy dressing. Coleslaw dressing is typically made with mayonnaise, sour cream, or yogurt. You can also add other ingredients to the dressing, such as vinegar, mustard, sugar, and celery seeds.
- Add some crunch. Coleslaw is often served with a crunchy topping, such as croutons, chopped nuts, or shredded carrots. This adds texture and flavor to the dish.
- Chill the coleslaw before serving. This will help the flavors to meld and make the coleslaw more refreshing.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a topping, or even a main course. It's a great way to use up leftover cabbage, and it's also a healthy and delicious dish. With so many different variations, there's sure to be a coleslaw recipe that everyone will enjoy.
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