Bayou Carlin Coleslaw Recipes

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

Ingredients

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

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

Ingredients

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.

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