Ruths Cole Slaw Recipes

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

SPECTACULAR OVERNIGHT SLAW

Steps:

• Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

SOUTHERN STYLE COLESLAW

Steps:

• Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
• Grate carrots using box grater or grating blade in a food processor.
• In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
• Add cabbage and carrots. Mix to combine.
• Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.

RUTH'S COLE SLAW

Steps:

• Combine the first four ingredients and pour the mixture on the vegetables. Stir in remaining ingredients. Cover and Chill. This recipe makes 6 cups.