Mommas Slaw Recipes

MY MOM'S COLESLAW

Steps:

• Grate cabbage, carrots and onion.
• Mix together in large salad bowl.
• Put dressing ingredients together and mix till smooth; pour over cabbage and mix well till all is coated.
• Add Miracle Whip and some sweet pickle juice if more dressing is needed to cover well.
• Refrigerate till very good and cold.

CLASSIC COLESLAW

Steps:

• Add cabbage, onion, and carrots to a large mixing bowl and toss together.
• Stir in mayonnaise, red wine vinegar, mustard, salt, and pepper until well combined.
• Cover and refrigerate 1 to 2 hours before serving before serving.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

MOM'S COLESLAW

Steps:

• Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients. Add one of the special seasonings in the list. Toss again with 4 tablespoons yogurt. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise. Stir in 2 tablespoons dill weed and serve.

MAMA'S COLESLAW DRESSING

Steps:

• Mix everything together and pour over your cabbage mixture.

NOT YOUR MOTHER'S COLESLAW!

Steps:

• Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
• Beat mayonnaise and mustard until combined.
• Add olive oil slowly, beating all the time.
• Beat until mixture has returned to the thickness of original mayonnaise.
• Add Louisiana hot sauce, continuing to beat.
• Add ketchup and keep beating.
• Mix in garlic salt.
• Add wine vinegar (this will thin the sauce down).
• Beat mixture thoroughly, adding the lemon juice as you do so.
• Taste and add salt and freshly ground black pepper, to taste.
• Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
• Pour sauce over and toss well.
• Refrigerate at least an hour before serving.
• Tastes even better the next day.