Bayou Carlin Coleslaw Recipes

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SWEET AND TANGY COLESLAW



Sweet and Tangy Coleslaw image

Provided by Food Network

Categories     side-dish

Time 8h15m

Yield generous 2 quarts, about 8 servings

Number Of Ingredients 20

1 1/3 cups sugar
1 cup white vinegar
2 1/2 pounds cabbage, shredded
2 cups finely chopped celery
3 medium carrots, shredded
1 green bell pepper, finely chopped
2/3 cup finely chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
Salt
Freshly ground black pepper
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
  • Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
  • When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CAJUN COLESLAW



Cajun Coleslaw image

Packed full of bold flavors, this cajun slaw is a simple and delicious side. Great for tacos and BBQ, it's perfectly creamy with just the right amount of spice.

Provided by Betty Davies

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 10

1 cabbage ((shredded))
10 ounces shredded carrots (284g)
1 red bell pepper ((cut thinly))
1 green bell pepper ((cut thinly))
½ cup fresh cilantro ((chopped) 8g)
2 cups mayonnaise (460g)
¼ cup apple cider vinegar (60ml)
2 tablespoons Cajun seasoning
1 tablespoon dijon mustard
salt and pepper to taste

Steps:

  • Shred the cabbage and cut the rest of the vegetable and herbs.
  • Add all of the ingredients to a large bowl and combine well.
  • Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BAYOU CARLIN COLESLAW



Bayou Carlin Coleslaw image

I have no idea where the title for this recipe came from... it's a very tasty no-mayo cole slaw and goes well with just about everything. The celery salt and dry mustard make it just a little different.

Provided by EdsGirlAngie

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup white wine vinegar
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon celery salt
1/4 teaspoon Tabasco sauce (I like a little more)
4 cups cabbage, shredded (all green, or a combo of green and red)
1 carrot, grated
1/4 cup green pepper, chopped
2 teaspoons onions (minced or grated)

Steps:

  • In a large bowl, whisk together the vinegar, oil, sugar, salt, dry mustard, celery salt and Tabasco sauce. Add the cabbage, carrot, green pepper and onion; toss together to thoroughly coat. Cover and refrigerate, tossing again before serving.

Nutrition Facts : Calories 174.3, Fat 14, SaturatedFat 1.8, Sodium 606.7, Carbohydrate 12.6, Fiber 2.3, Sugar 9.8, Protein 1.4

VINCENT'S FAMOUS GARLIC COLESLAW



Vincent's Famous Garlic Coleslaw image

Tired of all the super sweet coleslaw dressings out there? Look no further! Caution - must LOVE garlic! This is a copycat recipe for the famous garlic coleslaw served at Vincent's seafood restaurant, a Dallas legend since 1968. Growing up, we had an Easter tradition of dinner at Vincent's every year. The coleslaw was my dad's favorite and became mine too! We still go there for Easter but I love being able to recreate this unique recipe at home anytime. Goes great with barbecue ribs, burgers, seafood steam pot, or just as a cool crisp snack. The longer it cures, the better it gets!

Provided by crancherry

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

1 medium head green cabbage, finely shredded
3 tablespoons finely chopped garlic
1 ½ teaspoons kosher salt
⅓ cup grapeseed oil
⅓ cup mayonnaise
⅓ cup apple cider vinegar
¼ teaspoon ground paprika
¼ teaspoon ground white pepper
⅛ teaspoon white sugar
⅛ teaspoon celery seed

Steps:

  • Place shredded cabbage into a large bowl.
  • Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
  • Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 8.2 g, Cholesterol 3.5 mg, Fat 16.5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 433.6 mg, Sugar 3.9 g

BAYOU'S MARDI GRAS SLAW



Bayou's Mardi Gras Slaw image

This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy.

Provided by Chef Bayou

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h20m

Yield 12

Number Of Ingredients 13

½ cup apple cider vinegar
⅓ cup packed dark brown sugar
1 teaspoon dry mustard
2 teaspoons celery seed
½ teaspoon cayenne pepper
½ teaspoon dried dill weed
1 cup sour cream
½ cup mayonnaise
1 teaspoon prepared horseradish
salt to taste
1 small head red cabbage, shredded
2 yellow bell pepper, cut into 1/4 inch strips
2 green zucchini, cut into 1/4 inch strips

Steps:

  • Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
  • When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

Nutrition Facts : Calories 160.7 calories, Carbohydrate 13.3 g, Cholesterol 11.9 mg, Fat 11.7 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 82.9 mg, Sugar 9 g

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