Jim N Nicks Coleslaw Recipe 55

RESTAURANT-STYLE COLESLAW I

Restaurant-Style Coleslaw I image

This a copy of a popular restaurant style coleslaw.

Provided by Marsha

Categories Salad Coleslaw Recipes With Mayo

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons white wine vinegar
2 ½ tablespoons lemon juice

Steps:

Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 17.1 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 247.9 mg, Sugar 9.4 g

JIM 'N NICK'S COLESLAW RECIPE - (5/5)

Jim 'N Nick's Coleslaw Recipe - (5/5) image

Provided by á-356

Number Of Ingredients 6

Ingredients

1 2 lb head of cabbage, cut into 1/8 inch thick slices
1 1/4 C apple cider vinegar
1 C sugar
1 C grated peeled carrots
4 green onions, thinly sliced
1/4 C mayonnaise

Steps:

Place cabbage in a larg bowl Add vinegar and sugar; toss to coat. Cover and let stand for 30 minutes. Toss cabbage well and let set for 30 more minutes Drain cabbage Add carrots, onions and mayo, toss to coat and season to taste with S&P

JIM' N NICK'S COLESLAW

Jim' N Nick's Coleslaw image

Categories Side Picnic Quick & Easy Backyard BBQ Mayonnaise Summer Cabbage Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise

Steps:

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.

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