Andys Amazing Coleslaw Recipes

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DELICIOUS EASY COLESLAW



Delicious Easy Coleslaw image

Make the dressing and set it aside. Then combine the cabbage and carrots. Combine the dressing and slaw mix about 20 minutes before serving. This will give a nice crunch to the salad. If you prepare it ahead of time, the slaw will release moisture and become softer. So you decide which texture you like best!

Provided by Diane

Categories     Salad     Side Dish

Time 2h15m

Number Of Ingredients 14

6 cups thinly sliced cabbage
1 large carrot (, shredded)
1 cup mayo
2 teaspoons mustard
3 Tablespoons apple cider vinegar ( or white distilled vinegar)
2 Tablespoons sugar
1/2 teaspoon garlic powder (, optional)
1/2 teaspoon onion powder (, optional)
1/4 cup minced sweet onion ( or green onions)
1 teaspoon celery seeds
1/2 teaspoon dried dill ( or dried herbs)
1/4 cup minced fresh parsley
kosher salt (, to taste)
fresh cracked black pepper

Steps:

  • In large bowl combine dressing ingredients: mayo, mustard, vinegar, sugar, optional garlic powder & onion powder, onion, celery seeds, dried herbs, salt and pepper to taste. Stir until everything is combined well and taste for additional seasonings.
  • Stir in cabbage and carrots.Cover and refrigerate for about 2 hours for the slaw to absorb the dressing and soften a bit. The longer the cabbage sits in the dressing, the softer and creamier it will become.

Nutrition Facts : Calories 299 kcal, Carbohydrate 10 g, Protein 1 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 279 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

THE BEST CREAMY COLESLAW



The Best Creamy Coleslaw image

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

  • Toss together the cabbage and carrots in a large bowl.
  • Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SIMPLE CREAMY SOUTHERN COLESLAW RECIPE



Simple Creamy Southern Coleslaw Recipe image

Just say no to bland store bought coleslaw and hello to this delicious homemade recipe. This classic simple creamy coleslaw recipe is not only the perfect side dish for your next BBQ and grilling cookout but is also amazing on a Memphis and South Carolina style pulled pork sandwich or on a West Virginia style hot dog.

Provided by Dave Joachim

Categories     Dinner     Lunch     Salad     Side Dish     Vegetable

Time 1h15m

Number Of Ingredients 10

1 pound green cabbage ((about half a medium cabbage))
1 large carrot, peeled
½ small white onion
2 tablespoons Morton Coarse Kosher Salt
1 tablespoon distilled vinegar
½ cup mayonnaise
¼ cup sour cream
1 tablespoon white sugar
¼ teaspoon ground black pepper
½ teaspoon celery seeds ((not celery salt))

Steps:

  • Prep. First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed and have at it. I prefer this recipe shredded or chopped.
  • Salt. In a large strainer or colander, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. The salt will draw out a lot of water that will otherwise dilute the dressing. Then rinse the mix with cold water to get rid of excess salt and pat dry. You can now hold it in the fridge for a day if you want.
  • Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust seasonings, cover and chill for at least 1 hour if possible before serving.

Nutrition Facts : Calories 122 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 178 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SERIOUSLY GOOD HOMEMADE COLESLAW



Seriously Good Homemade Coleslaw image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 25m

Yield Makes approximately 10 servings

Number Of Ingredients 10

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Steps:

  • Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
  • Add the shredded carrot and parsley to the cabbage and toss to mix.
  • In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
  • Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  • If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW



Sandwich Essentials: Awesome Tuna and Coleslaw image

I love a good tuna sandwich, but sometimes I like a tuna sandwich with a bit of crunch. So, I added some coleslaw to the recipe, a few other bits-and-bobs, and there you go. This recipe will make two yummy, crunchy tuna sandwiches. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Sandwiches

Time 11m

Number Of Ingredients 17

PLAN/PURCHASE
THE SANDWICH
5 oz tuna, water packed (1 can), more on this later
3 oz coleslaw, more on this later
1 - 2 Tbsp mayonnaise, plain variety
1 Tbsp relish, dill variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 medium kaiser rolls, or bread of choice
OPTIONAL ITEMS
frank's hot sauce
white pepper in place of black pepper
lettuce leaves
thin slices, fresh tomato
provolone cheese slices
chips or fries
a nice pickle wedge

Steps:

  • 1. PREP/PREPARE
  • 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
  • 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
  • 4. Gather your ingredients (mise en place).
  • 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
  • 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
  • 7. Divide the tuna, and add half each to the bottom of two toasted buns.
  • 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
  • 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
  • 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
  • 11. PLATE/PRESENT
  • 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
  • 13. Keep the faith, and keep cooking.

ASIAN COLESLAW



Asian Coleslaw image

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

AW-SOME COLESLAW



Aw-some Coleslaw image

This is a sweet but tangy slaw that my family loves. It reminds me of the slaw at KFC. It's always best if left over night.

Provided by CoOkInGnUt

Categories     Salad     Coleslaw Recipes     With Mayo

Time 8h15m

Yield 12

Number Of Ingredients 9

½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
2 ½ tablespoons lemon juice
1 ½ tablespoons vinegar
salt and pepper to taste
9 ½ cups shredded cabbage
½ cup grated carrots
¼ cup minced sweet onion

Steps:

  • Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
  • Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 10.3 g, Cholesterol 3.9 mg, Fat 7.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 80.5 mg, Sugar 8.1 g

ANDY'S AMAZING COLESLAW



Andy's Amazing Coleslaw image

I just finished making about 15 pounds of this stuff, and it's always a crowd pleaser. As a matter of fact, no matter how much of it I make, there never seems to any left over. I'm short on photographs for this one; however, it's a snap to assemble. If you're looking for a good slaw to go with that smoked brisket......

Provided by Andy Anderson !

Categories     Vegetables

Time 1h10m

Number Of Ingredients 15

PLAN/PURCHASE
THE SLAW
1/2 lg cabbage, napa variety
1 lg carrot peeled and shredded
1 Tbsp salt kosher variety, optional
1 Tbsp sugar, optional
1 tsp poppy seeds
1 Tbsp toasted sesame seeds
THE DRESSING
1 c mayonnaise
1/8 c cider vinegar
1 tsp toasted sesame seed oil
1/2 tsp salt, kosher variety, or to taste
1/2 tsp black pepper, freshly ground, or to taste
italian flat-leaf parsley, chopped, for garnish

Steps:

  • 1. PREP/PREPARE
  • 2. THE SLAW
  • 3. Take the cabbage, cut out the hard core, and chop.
  • 4. Chef's Note: Here's the thing... Different people like their coleslaw chopped in different ways. Some like it thickly sliced, and others finely diced. I will admit that I'm somewhere in the middle, but the good news is that it really doesn't make any difference. Chop it up the way it will make you happy.
  • 5. Optional Step: Place the chopped slaw in a colander and toss with the salt, and sugar. Let stand for about an hour, and then rinse and use a salad spinner to remove the moisture. If you choose not to do this step, then just move on as if nothing happened.
  • 6. Add the coleslaw in a bowl, and then toss with the shredded carrots, poppy seeds, and toasted sesame seeds.
  • 7. THE DRESSING
  • 8. Whisk all the ingredients (with the exception of the parsley) together until smooth.
  • 9. Chef's Note: If you like your dressing a bit thinner, add more vinegar. If you like it a bit sweeter, add a bit of sugar. Don't for to give it a taste or two, and adjust the ingredients accordingly.
  • 10. THE ASSEMBLY
  • 11. Toss the dressing with the coleslaw, cover and refrigerate for 1 hour before serving. Enjoy.
  • 12. Chef's Note: I usually add some chopped Italian flat-leaf parsley to the top for garnish.
  • 13. Keep the faith, and keep cooking.

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