Best 2 Paula Deen Coleslaw Recipes
Paula Deen's coleslaw is a classic Southern dish that is perfect for any cookout or potluck. With its creamy, tangy dressing and crunchy cabbage, it is sure to be a hit with everyone. This recipe is easy to make and can be tailored to your own taste preferences. Whether you like your coleslaw mild or spicy, sweet or sour, there is a Paula Deen coleslaw recipe out there for you. So grab your cabbage and mayonnaise and get ready to make some delicious coleslaw!
Here are our top 2 tried and tested recipes!
PAULA DEEN'S BROCCOLI COLESLAW
I make a similar salad using bok choy or napa cabbage. I haven't tried this recipe yet but I already know it will be delicious!
Provided by Ethans Mom
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
- Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
- Meanwhile, whisk together all the dressing ingredients in a small bowl.
- Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
- Pour dressing over salad and toss to coat. Garnish with chopped green onions.
THE LADY'S COLESLAW (PAULA DEEN)
There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).
Provided by SharleneW
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
- Put processed vegetables into serving bowl.
- Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
- Shred the remaining half head of cabbage.
- Mix cabbage with processed vegetables.
- In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
- Mix dressing into vegetables and toss well.
- Chill for at least 1 hour.
- Toss again before serving.
Tips:
- Choose the right cabbage: Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a mix of both. If you want a milder flavor, use white cabbage.
- Shred the cabbage thinly: This will help the coleslaw absorb the dressing better.
- Add other vegetables: Grated carrots, celery, onions, and bell peppers are all popular additions to coleslaw.
- Make your own dressing: A simple vinaigrette made with vinegar, oil, sugar, and salt is all you need. You can also add herbs, spices, or other flavorings to taste.
- Let the coleslaw chill: This will allow the flavors to meld and the cabbage to soften slightly.
- Serve chilled: Coleslaw is best served cold, so make sure to chill it for at least an hour before serving.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a topping, or a salad. It's a great way to use up leftover cabbage and other vegetables, and it's also a healthy and delicious way to add some extra crunch to your meals. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will enjoy.
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