Lone Star Coleslaw Recipes

LONE STAR COLESLAW

Steps:

• Mix the cabbage, carrots, and radishes. Set aside.
• Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
• Add the dressing to the slaw and toss to combine.
• Salt and pepper to taste.
• Refrigerate for at least one hour before serving.
• Enjoy!

NORTH CAROLINA-STYLE COLESLAW

Steps:

• Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl. ShareTweetPin7 Shares Step 2: Place the cabbage in a large nonreactive bowl and stir in the Eastern North Carolina-Style Vinegar Sauce. Taste for seasoning, adding more vinegar sauce as necessary. Let stand for 10 minutes, then taste again, adding more vinegar sauce and/or salt as necessary. The coleslaw can be made up to 4 hours ahead. Store it in the refrigerator, covered. ShareTweetPin7 Shares

LONE STAR SLAW

Steps:

• In a very large mixing bowl, combine the cabbage, carrots, green pepper and onion. Set aside. Cook the bacon in a skillet until crisp. Drain the bacon on paper towels, and reserve the bacon fat in the skillet. Crumble the bacon into small bits and set aside.
• Add the mayonnaise and sour cream to the bacon fat in the skillet and whisk until smooth. Whisk in the heavy cream, mustard, chili powder and cumin. Season to taste with salt and pepper.
• Mix half of the crumbled bacon into the cabbage mixture. Add the mayonnaise dressing mixture and toss very well to coat the coleslaw thoroughly. Transfer to a large, decorative serving bowl. Top the coleslaw with the remaining bacon and parsley. Serve slightly chilled or at room temperature.