Moms Coleslaw Recipes

MOM'S CHOPPED COLESLAW

Steps:

• Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until 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:

• In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

HOMEMADE COLESLAW - MY MOM'S RECIPE

Steps:

• Wash and shred the cabbages.
• Wash and grate the carrots.
• Put all the shredded and grated vegetables in a large bowl.
• In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
• Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
• Cover and place in the fridge for at least two hours or overnight.
• Toss again before serving.

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 COLE SLAW DRESSING

Steps:

• Mix the dressing - and let it sit a while. (couple hours or overnight is best, but I've used it after an hour or so -- ).
• Keep separate from the cabbage and mix as you need it.
• Mixes with 4C shredded Cabbage.

SWEET ONION VINEGAR COLESLAW DRESSING

Steps:

• In a medium saucepan over medium-high heat, stir sugar and vinegar until sugar dissolves.
• Remove saucepan from heat and add remaining ingredients, stirring to combine. Let cool.
• Transfer to a 1-quart jar with a lid, or use a similarly sized container. The dressing will appear layered and separated, which is fine. Refrigerate to cool completely.

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.

COLESLAW RECIPE

Steps:

• Shred cabbage and carrots.
• Combine green cabbage, purple cabbage and carrots in a large bowl. Toss to combine.

MOM'S ASIAN RAMEN COLESLAW

Steps:

• In a skillet, toast the almonds in the butter. Set aside.
• Crush the Ramen noodles and combine with the cabbage, green onions, toasted almonds, and sunflower seeds.
• In a small bowl, combine the soy sauce, vinegar, oil, and seasoning packet from the Ramen noodles.
• Pour dressing mixture over coleslaw before serving.
• Keep coleslaw refrigerated until serving! Enjoy!

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.

MOM'S COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.