Coleslaw Recipes

Honey Lime Coleslaw

This is such a refreshing change from the old fashioned standard coleslaw recipes.

Ingredients:

• 4 Tbsp. mayonnaise
• 3 Tbsp. honey
• 2 Tbsp. lime juice
• 4 cups coleslaw mix
• 3 Tbsp. fresh cilantro, chopped
• Salt and pepper to taste

Directions:

Whisk together mayonnaise, honey and lime juice in a medium bowl, add coleslaw mix and cilantro. Gently toss, season with salt and pepper to taste and refrigerate for at least 30 minutes to let flavors meld before serving.

By Deeli from Richland, WA

Copasetic's Cole Slaw

I was making cole slaw, and decided to try something a little different. I looked at a lot of recipes before deciding to create my own. Well, it was very good - my partner says it's the best ever!

Ingredients:

• 1 small cabbage, grated
• 3 carrots, grated
• 1/2 cup mayonnaise
• 1/3 cup sugar
• 1/2 cup buttermilk
• 3 Tbsp. lemon juice
• 2 Tbsp. powdered ranch dressing mix
• 1 tsp. celery seed

Directions:

Mix the grated cabbage and carrots.

Put all the ingredients for the dressing in a bowl and whisk until completely blended and smooth.

Pour over the grated veggies, mix in thoroughly. Chill for 3 or 4 hours before serving.

By Copasetic 1 from North Royalton, OH

Coleslaw in Jello

Make coleslaw that is very finely chopped the way KFC's Coleslaw is. This is close to what they make.

Ingredients:

• 2 cups cabbage (very finely diced or grated)
• 1 medium carrot (grated)
• 1 Tbsp. onions, minced (optional)
• 3 Tbsp. white granulated sugar
• 1/2 tsp. celery seed
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. heavy cream
• 1 cup sour cream or plain yogurt
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice

Directions:

Prepare all vegetables as directed. Place in container that has a lid. Set aside.

Mix cream, sour cream, (or yogurt), vinegar, olive oil, lemon juice, sugar, celery seed, salt and pepper together and pour over vegetables. Mix well.

Place in refrigerator overnight or for at least 4 hours. This allows flavors to "marry".

Ready to make "Coleslaw in Jello" now?

Our family likes Orange Jello best for this salad. Use what your family likes best.

• 1 large package Orange Jello
• 1 cup boiling water
• ice cubes to equal 1 cup of water

If you make this salad in a rectangular cake pan, it will be easy to cut and serve in squares.

Directions:

In a large bowl, add boiling water to Jello and stir until thoroughly dissolved. Add ice-cubes and stir until they are all melted. Refrigerate for 1 hour to allow jello to partially congeal, then add all of the coleslaw you've made. Do not drain. Stir to mix. Add 1 cup cottage cheese, stir and pour into a rectangular shaped cake pan, then refrigerate overnight or for at least 6 hours

Use a regular table knife and cut Jello Salad into squares. Place on shredded lettuce with a spatula, add a dollop of sour cream and a cherry on top.This makes a very delicious salad, and one that even most children will like. Anything I could put a cherry on top looked enough like a dessert to make my children eat it all up.

Happy Passover and Happy Easter to everyone.

By Pookarina from Boca Raton, FL

Cole Slaw

This in another of my Mom's recipes. This is the way they used to write recipes out, without exact measurements. You grated enough vegetables for the number of people you were serving, and made enough dressing for the veggies. I added my own estimates.

Ingredients:

• Grated cabbage (about 1/2 of a smallish one)
• Grated carrots (2 or 3)
• Equal amounts sugar and evaporated milk (1/2 cup of each)
• Half as much each of vinegar and salad dressing - Miracle Whip or Hellman's (1/4 cup of each)

Directions:

Mix the sugar and evaporated milk well with a fork. Let it sit until the sugar melts in. Add the salad dressing and mix it in thoroughly. Beat the vinegar in. Mix the cabbage and carrots and pour the dressing over. Chill well. If you don't have enough vegetables for this amount of sauce, you can always grate some more. It will keep for about a week. You can reduce the sugar or tinker around with this a little, too. It's forgiving.

Source: my mother, Vicy

By Copasetic 1 from North Royalton, OH

Carrot Cabbage Slaw Recipes

Carrot Cabbage Slaw I

Ingredients:

• 1 head cabbage, shredded
• 1 peeled, shredded carrot
• 1/2 cup light miracle whip
• 1/2 cup light mayonnaise
• 2 Tbsp. sugar
• 2 Tbsp. apple cider vinegar
• pepper and salt, to taste
• milk to make desired consistency

Directions:

Mix miracle whip, mayonnaise, sugar, vinegar, spices together until well blended. Mix in milk until creamy. Mix with cabbage and carrot. Let refrigerate overnight for the best flavor.

By kami

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Carrot Cabbage Slaw II

Ingredients:

• 4 cups shredded cabbage
• 2 cups shredded carrots
• 2 medium golden delicious apples, diced
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup honey
• 1 Tbsp. lemon juice
• 1 cup sour cream
• 1/4 tsp. salt
• 1/8-1/4 tsp. ground nutmeg, optional

Directions:

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice till smooth. Stir in sour cream, salt, pepper and nutmeg. Add to cabbage mixture. Serve chilled. Makes 12 servings.

By Robin from Washington, IA

Unusual "Oriental" Coleslaw

This is my favorite recipe. People always ask for more! There are other variations, but this one is my favorite! Much tastier!

Ingredients:

• 1 Large Pkg. coleslaw
• 1 cup sunflower seeds
• 1 cup slivered almonds
• 1 bunch chopped green onions
• 2 Pkgs. ramen noodles (beef flavor)
• 1/3 cup oil (I use Canola)
• 1/3 cup vinegar
• 1/3 cup sugar (I use Splenda)

Directions:

Bring vinegar, oil, and sugar to a boil, constantly stirring. Add Ramen noodle beef-flavored seasoning packs only (NOT the noodles yet). Keep stirring it in until mostly dissolved. Set aside to cool.

Mix slaw, sunflower seeds, almonds, and onions together. (The original recipe says to mix it in a bowl. I mix it in a Large Ziploc bag or an oven roasting bag; just place the dry mixture ingredients one at a time into bag and shake vigorously.)

Just before serving, add the ramen noodles (broken up) to your slaw mixture. Pour the cooled oil mixture over slaw and shake in bag. Pour in serving bowl after well mixed. Refrigerate leftovers (I know there really won't be any leftovers!)

* This is just as good the next day, however, the noodles are not as crunchy.*

By pojo

Pass the Coleslaw

Cole Slaw is always a welcome salad addition to any summertime meal. Whether you prefer creamy, sweet/sour, or a special family favorite, serve cole slaw. with burgers, hot dogs, sandwiches, grilled or fried chicken, grilled fish, thick, juicy steaks, or even meatloaf. Coleslaw adds crunch, flavor, and color to any entree. It is versatile, and lends itself to almost any menu plan. So serve coleslaw and give your meal that extra special taste treat.

ENJOY.

COLESLAW - MAYONNAISE

• 1 head green cabbage (about 2 lbs.), shredded
• 1 red onion, finely chopped
• 1/4 green bell pepper, chopped
• 1 carrot, shredded
• 1/2 cup chopped parsley
• 3/4 cup mayonnaise
• 3/4 cup sugar
• 1 tsp. celery seed
• 1 tsp. mustard seed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• Sprinkling of paprika

Combine the vegetables (cabbage, onion, bell pepper, carrot, 1/2 of the parsley). In a bowl, combine the dressing ingredients, except the paprika. Pour the dressing over the vegetables. Refrigerate 3 hrs. before serving. When ready to serve, sprinkle lightly with paprika and add the remaining chopped parsley for garnish.

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SWEET/SOUR COLESLAW

• 1 head green cabbage, shredded
• 4 ribs celery, finely chopped
• 1 white onion, finely chopped
• 1 green/or red bell pepper or a combination, finely chopped
• 1/2 cup fresh parsley, chopped
• 2 cups sugar
• 1/2 cup cider vinegar
• 2 tsp. salt
• 1 tsp. celery seed
• 1 tsp. mustard seed
• 1/2 tsp. fresh tarragon, chopped (Optional)

Combine the vegetables in a bowl (cabbage, celery, onion, bell pepper, 1/2 of the chopped parsley). In another bowl, combine the sugar, vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to dissolve the sugar completely. Pour the dressing over the combined vegetables, cover with plastic wrap, and refrigerate for at least 5 hours, or preferably overnight. When serving, sprinkle the remaining parsley on top.

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PICNIC SLAW

• 1 head green cabbage, shredded
• 1/4 cup chopped white onion
• 1/4 cup finely chopped red/green bell pepper
• 1/4 cup shredded carrot
• 1/3 cup sugar
• 1/3 cup spicy ketchup
• 1/3 cup white vinegar
• 1/4 cup chopped parsley

Combine sugar, ketchup, and vinegar in a pan. Bring to a boil, stirring constantly until sugar is completely dissolved. Pour this dressing over the shredded cabbage. Combine gently but thoroughly. Cover with plastic wrap and chill in refrigerator for 3-4 hours. When serving, sprinkle with parsley for garnish.

©Arleen M. Kaptur

By Arleen M. Kaptur

Cabbage Slaw

Cabbage Slaw I

Ingredients

• 1 large head cabbage, shredded
• 1 green pepper, seeded and cut into strips
• 1 large onion, sliced into rings and separated
• 1 cup sugar
• 1 Tbsp. sugar
• 1 tsp. salt
• 3/4 cup salad oil
• 1 tsp. celery seed
• 1 tsp. dry mustard
• 1 cup vinegar

Directions

Put cabbage, green pepper, and onion into a large bowl, alternating layers, sprinkling 1 cup sugar between layers. Bring remaining ingredients to a boil; pour over vegetables. Weight down with plate; refrigerate. After 3 hours, stir and mix vegetables. Put plate back on! Refrigerate. After 3 hours, stir and mix again. Put weight back on; refrigerate 24 hours. Stir in refrigerator. Slaw keeps 2 weeks.

By Robin from Washington, IA

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Cabbage Slaw II

Ingredients

• 1/2 green pepper
• 1/2 red pepper
• 1 small onion
• 1 cup sugar
• 1 cup vinegar
• 1/2 cup water
• 1 tsp. salt
• dash pepper

Directions

Mix and let stand in the refrigerator at least 6 hours. Pour over one average-sized head of shredded cabbage.

By Robin from Washington, IA

Creamy Coleslaw

Ingredients

• 1 package coleslaw mix
• 3/4 cup mayonnaise or salad dressing
• 1/3 cup sour cream
• 1/4 cup sugar
• 3/4 5. seasoned salt
• 1/2 tsp. ground mustard
• 1/4 tsp. celery salt

Directions

Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

By Robin from Washington, IA

Kentucky Fried Chicken Cole Slaw

Not the actual recipe, but tastes much like it.

Ingredients

• 1/3 c. sugar
• 1/2 t. salt
• 1/8 t. pepper
• 1/4 c. milk
• 1/2 c. mayonnaise
• 1/4 c. buttermilk
• 1 1/2 T. white vinegar
• 2 1/2 T. lemon juice
• 1 whole cabbage, chopped fine
• 1 med. carrot, grated

Directions

Mix chopped cabbage and carrot. Mix all other ingredients. Add to cabbage mix. Chill for 2 hours.

By Robin from Washington, IA

Vegetable Coleslaw

Ingredients

• 4 cups shredded cabbage
• 2 medium sized zucchini, diced
• 2 medium sized summer squash, diced
• 1 bunch green onions, chopped
• 1 cup light mayonnaise, or to taste
• 1/2 cup cider vinegar
• 1 Tbsp. mustard seed
• 1/2 tsp. celery salt

Directions

Combine the cabbage, zucchini, squash, and onions. Combine the mayonnaise, vinegar, mustard seed, and celery salt. Add the mayonnaise mixture to the cabbage mixture and toss to coat. Set aside at least 4 hours. Serves 8.

By Robin from Washington, IA

Classic Cole Slaw

Ingredients

• 2 pkgs. prepared cole slaw
• 1 green pepper chopped
• 1 red pepper chopped
• 1 tsp. salt

Dressing:

• 1 cup vinegar
• 1/2 cup water
• 1 tsp.whole mustard seed
• 1 tsp. celery seed
• 2 cups sugar

Directions

Mix veggies and salt and let stand while preparing dressing. Combine dressing ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw mixture.

Tastes best if made a day before serving. Keeps several days in refrigerator. May also be frozen for future use.

By Mary L from Napoleon, OH

Coleslaw

Ingredients:

• 3 cups shredded cabbage
• 1 cup mini marshmallows
• 1 (13 oz.) can pineapple tidbits

Directions:

Combine ingredients and add your favorite coleslaw dressing to your taste.

By Robin from Washington, IA

Healthy Coleslaw

Ingredients:

• cabbage
• carrots

Dressing Ingredients:

• 3 Tbsp. low-fat mayonnaise (I used Smart Balance)
• 3/4 cup light sour cream or plain yogurt
• 3 Tbsp. Dijon mustard
• 1/2 cup Splenda
• 2 Tbsp. cider vinegar
• sea salt and pepper to taste (optional)

Directions:

Trim and coarsely chop a quarter head of cabbage.

Peel and coarsely chop 3-4 carrots. Pulse in your food processor until it is as fine as you desire. Set aside.

Combine all the above dressing ingredients and add to cabbage and carrot mixture. You could also use this on the bagged mix from the produce section of the supermarket. If you like a creamier dressing, just add cold water to your salad, a tablespoon at a time, until it suits you.

Source: We love coleslaw, but are on a low-fat diet due to heart disease, and the mayo in the coleslaw is just too much. So I developed a recipe that would cut the saturated fats, but still have great flavor. This is the result.

By Harlean from Hot Springs AR

Fruited Coleslaw

Ingredients

• 1/2 cup shredded cabbage
• 1/2 cup water-packed fruit cocktail
• 1/4 cup cottage cheese
• 1 Tbsp. lemon juice
• 1/4 tsp. salt

Directions

Toss shredded cabbage and well-drained fruit cocktail together lightly. Add cottage cheese, mix and add lemon juice and salt. Chill and serve on bed of lettuce.

By Robin from Washington, IA

Special Coleslaw

Easiest Coleslaw recipe ever!

Ingredients:

• 1/2 cup Miracle Whip
• 1 tsp. mustard
• 2 tsp. vinegar
• 1/4 cup cream
• 1 cup shredded red cabbage
• 1/2 tsp. black pepper
• dash garlic salt
• 1 cup green cabbage, shredded
• some lettuce (opt.)

Directions:

Combine ingredients and refrigerate.

By Robin from Washington, IA

Cole Slaw

Yummy recipe!

Ingredients:

• 1 medium - large head cabbage
• 1 green pepper
• 1 lg. onion
• 1 cup white vinegar
• 1 cup white sugar
• 1 Tbsp. celery seed
• 1 Tbsp. mustard seed

Directions:

Chop first 3 ingredients and pour 1 cup boiling water with 1 tablespoom salt over and let stand 1 hour; drain. Add dressing ingredients and mix well. Keeps in refrigerator for 10 days to 2 weeks.

By Robin from Washington, IA

Copycat KFC Coleslaw

KFC Coleslaw (Clone)

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 Tbsp. lemon juice
• 1 1/2 Tbsp. white vinegar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 8 cup finely chopped cabbage (about 1 head)
• 1/4 cup shredded carrot
• 2 Tbsp. minced onion

Directions

Add all ingredients except cabbage, carrots and onion. Together in a large bowl and mix until smooth. Add final ingredients and stir well. Serve chilled.

by IMAQT1962 from Illinois

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Connie's KFC Cole Slaw

This is as close as I could come to the original recipe, and I hope you like it as well as our family does.

Ingredients

• 4-1/2 tsp. tarragon vinegar
• 6-1/2 Tbsp. vegetable oil
• 3/4 cups finely, (but not too finely) chopped onions
• 2-1/2 cups mayonnaise (Miracle Whip works well)
• 1 cup sugar
• 2 carrots, grated
• 2 heads cabbage, chopped, large grated or thinly sliced (your choice)

Directions

Mix oil, onion, and sugar. Add tarragon vinegar. Fold in mayonnaise. Pour over grated carrots and cabbage. Fold in well. Refrigerate overnight in an air-tight covered dish.

By Connie from Cotter, AR

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Kim's KFC Cole Slaw

Ingredients

• 2 1/4 tsp. cider vinegar
• 3 1/4 Tbsp. vegetable oil
• 1/3 cup finely chopped onions; red, white or yellow
• 1 1/4 cups Miracle Whip
• 1/2 cup sugar
• 1-2 carrots, grated
• 1 head cabbage, chopped fine (or 1 bag of slaw mix)

Directions

Mix oil, onions and sugar. Add vinegar, mix well. Add Miracle Whip. Pour over grated carrots and cabbage. Fold in well. Refrigerate in an air-tight covered dish.

Best if made AT LEAST 3-4 hours before serving. Compare with the KFC Cole Slaw.

Source: I got this recipe from recipezaar.com, but modified it a tad. It calls for Tarragon Vinegar, but haven't been able to find it. I also was surprised to find the onion in the recipe. I made this for my family several weeks ago just after we'd had the KFC, and they declared it the same! I'm still looking for the Tarragon Vinegar.

By Kim from Crawford, CO

Editor's Note: Tarragon vinegar is usually available at the larger grocery stores. If you can't find it, you could try making it yourself with fresh tarragon. Here is a recipe for making Dill Vinegar on ThriftyFun that might be able to be adapted.

• How to Make Dilled Garlic Vinegar

Calypso Slaw

Ingredients:

Slaw

• 4 cups shredded cabbage
• 1/2 cup chopped onion
• 1/2 cup cubed cheddar cheese
• 1 cup Mexican corn drained
• 3 Tbsp. sliced black olives

Dressing

• 1 cup Hellmann's mayonnaise
• 2 Tbsp. mustard
• 1/2 tsp. celery seed
• 2 Tbsp. vinegar
• 2 Tbsp. sugar

Directions:

Mix ingredients in order as given. Keeps well when refrigerated.

By Sandy from Graettinger, IA

Coleslaw

This is a recipe I grew up eating a lot. My mother made coleslaw on a regular basis as my dad loved it!

Ingredients:

• 1 head cabbage
• 1 green pepper
• 1 onion
• 1 cup sour cream
• 1 cup mayonnaise
• 3 Tbsp. white vinegar
• 1 tsp. celery seed
• 1 cup sugar

Directions:

Shred cabbage. Add chopped pepper and onion. Mix sour cream, mayonnaise, vinegar, celery seed and sugar. Mix all together and chill.

By Robin from Washington, IA

Cole Slaw

Ingredients:

• 4 cups shredded cabbage
• 1/2 cup green pepper
• 1 cup sugar
• 1/2 cup cooking oil
• 1/4 tsp. salt
• 1 small onion
• 1/2 cup pimento
• 1 cup vinegar
• 1/2 cup water

Directions:

Mix all together and chill 6 hours or overnight.

By Robin from Washington, IA

Cole Slaw

I love the dressing this slaw makes!

Approximate Time: 20-30 minutes

Yield: 8-10

Ingredients:

• 2 cups sugar
• 1/2 cup vinegar
• 1/2 tsp salt
• 1 tsp mustard seed
• 1/2 tsp celery seed
• 6 stalks celery ($.65)
• 1/2 green pepper, chopped ($.35)
• 1 small head cabbage ($1.75)
• 1 small onion ($.69)

Steps:

1. Mix first 5 ingredients.
2. Chop onion, celery, and green pepper fine. Grate cabbage
3. Mix all together and put in crock or covered dish in refrigerator. Keeps for days.

By Robin