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how to make cabbage coleslaw recipe

How to Make Coleslaw | Homemade Coleslaw Recipe | KFC Style Coleslawfor best results be sure to make

Simply Mamá Cooks

Updated on Jan 18,2023

How to Make Coleslaw | Homemade Coleslaw Recipe | KFC Style Coleslaw

for best results be sure to make 12 to,24 hours before eating,to get started on my coleslaw I am going,to thinly slice one to one and a half,pounds of cabbage,you could also shred this with the,shredder but I find this more convenient,to thinly slice and chop into pieces so,this is what you'll end up with if you,thinly slice and chop again you could,also shred,next I'm going to shred one medium-sized,carrot and add it to the cabbage,next I'm going to great enough raw onion,to use one teaspoon of onion into the,dressing I actually graded a bit more,and I did not want to waste it so I,added more but one teaspoon is all you,will need,now I'm going to work on the dressing,for my coleslaw I'm going to start with,3/4 of a cup of good mayonnaise,next I'm adding 1/2 cup of milk and 1/2,cup of buttermilk I just combined them,in a 1 cup measuring cup now I will be,adding 3 tablespoons of sugar if you,would like more sweetness to your,coleslaw adjust the sugar now I will be,adding the grated onion again you only,want to use one teaspoon I just did not,want to waste what I created I am also,going to be adding a quarter teaspoon of,onion powder that is actually optional I,just like adding it for flavor next I,will be adding salt to taste I am going,to be adding one and a half teaspoons of,salt but you can adjust it to your taste,next I'll be adding pepper to taste as,well,and for the last ingredient I will be,adding 1 tablespoon of freshly squeezed,lemon juice now I'm going to whisk the,ingredients until well combined now I'm,just going to combine the dressing with,the cabbage and carrots and give it a,good mix,I made this coleslaw yesterday to serve,today with today's dinner and I made a,delicious fish fry by the way I have the,video for my fried fish I will leave the,link below,I hope you give this recipe a try I hope,you like it because I like to think this,is a good place to start,you

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COLESLAW RECIPE - 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

COLESLAW RECIPE - 2 WAYS | classic coleslaw + vinegar coleslaw (no mayo coleslaw)

- There are a couple of recipes,that are the quintessential summer recipes,,always served up at parties and barbecues.,I showed you one of these last week,with my potato salad recipe.,And this week, I'm showing you how to make,an easy and tasty coleslaw recipe.,Now, when it comes to coleslaw,,people usually fall into one of two camps.,Those who love a mayonnaise-based coleslaw,and those who despite it.,So today I'm gonna show you two ways to make coleslaw:,a classic or traditional version,with a mayonnaise-based dressing,and another version that is oil and vinegar-based.,Both coleslaw recipes are delicious,,healthier than anything you can buy in the store,and the oil and vinegar version,can also easily be made vegan,by simply swapping the honey for maple syrup.,So let me show you how to make 'em.,I like coleslaw that's full of color,,so I'm using both green and red cabbage today.,But the color choice is yours.,To get started, give your cabbage a wash,and remove the outer leaves.,Slice off the stem and then stand the cabbage,on the flat bottom so that you have a stable surface,to slice through.,Once it's cut in half, lay it flat on the cutting board,and cut it into quarters.,Then, remove the core by cutting diagonally,across the bottom of each quarter.,Slice the cabbage into thin slices,,then cut across this once or twice,so that your pieces aren't so long.,Another little trick is that when you're getting,towards the end of one of the quarters,and it becomes unstable to slice through,,flip it on its side and then continue slicing through it.,For this recipe, I'm using three quarters of a green cabbage,and a quarter of red cabbage,,but again you could use different ratios of each.,You just want one whole cabbage in total,and I'll talk about that more when we get to the dressing.,So we'll do the same thing with the red cabbage,,thinly slice this up and then add it,to a large mixing bowl with your green cabbage.,(upbeat music),To make this coleslaw recipe extra vibrant,,I love adding carrots.,And the easiest way to do that,is to grate them on a box grater.,So grate three carrots and if you can,,try to keep them at more of an upright angle,so that the grated pieces are a little bit longer.,Add the carrots to your mixing bowl and, yep,,it's just those three ingredients,in this classic coleslaw recipe, plus the dressing.,So let's talk about the dressing.,Many coleslaw recipes are not exactly healthy,because they're loaded with quite a bit of sugar.,But not this one.,I start with one cup of my homemade mayonnaise,,then add two tablespoons of apple cider vinegar,,one tablespoon of honey, and that's the only sugar,in this entire recipe, one teaspoon of celery seed,,and make sure it's celery seed and not celery salt,,then a quarter-teaspoon each of salt and pepper.,Give it a good stir until it's nice and creamy,and then pour it on top of your cabbage and carrots.,You can always play around with the ratio,of cabbage to dressing and feel free,to add more cabbage if you'd like it slightly less creamy,or add less cabbage if you'd like it slightly more creamy.,It's really up to you.,Once everything is all mixed together,,you can transfer it to a serving bowl and enjoy.,Or if you're making this for a party,,you can absolutely make it the day before,and I personally think coleslaw,is even more delicious the second day,after all of the flavors have melded together.,So remember that this is a great recipe,to use for meal prep as well.,But for those of you fall into the I despise mayo camp,,let's whip up a vinegar-based, mayo-free coleslaw recipe.,We'll slice our cabbage just as we did before,and this time I'm using only green cabbage,,but again, feel free to experiment,with different colors and varieties.,So I'll slice one whole cabbage,and place that in a mixing bowl.,This time, I'm only grating one carrot,,though my carrot is a bit on the large side,,so I'm probably getting a little extra.,And then I'll add some onion.,Cut an onion in half and slice down,through the middle of the onion,just so we don't end up with pieces that are too long.,Then thinly slice it and add it to the mixing bowl.,And that's it for this version of coleslaw.,For the vinegar dressing,,we'll need one-third cup apple cider vinegar,,three tablespoons of olive oil,,one tablespoon of honey, though you could always,add more if you'd like it sweeter,,one teaspoon of celery seed,,and a quarter-teaspoon each of salt and pepper.,You also want to add a half-a-tablespoon of Dijon mustard,,which I almost forgot.,But thank goodness I remembered when I was whisking.,And that's why you should always print the recipe,off my website and not try to go from memory,like I was doing.,Then pour the dressing on top of the cabbage,,give this coleslaw a stir, and enjoy.,Even if you like a traditional, mayo-based coleslaw,,I think you should give this vinegar version a try as well.,Both are delicious and then you can let me know,in the comments below which one you prefer.,I ho

CANNING COLESLAW FOR FAST FOOD MEALS

CANNING COLESLAW FOR FAST FOOD MEALS

hmm,well hello everyone and welcome back,today,i am going to share a recipe with you,that um,we use and enjoy and i hope that you,will too,we're going to be canning today and,we're going to can,coleslaw now this is a very versatile,dish and i,feel like you know we're in the right,season to,be eating coleslaw and the fact that we,have it,prepared in our cupboards certainly,helps us,to cut down the amount of time,that it takes to prepare a meal and as,the days get hot and it's supposed to,get,to 30 degrees today here in golden um,as the days get hot it just is not as,much fun to be in the kitchen cooking so,if we've got some of these,instant foods that are in our pantry,that we only need to open and um,do very little fuss with it stops us i,think,from hopping in the car and going,through a drive-through when you just,don't want to make,your house all hot so come on back,and we'll i'll gather up the ingredients,and we'll get started on this recipe,that i hope can be,a blessing to you,well here we go so i'm just,trying at this point to use up some of,my leftovers,so i have some cabbage left over from,coleslaw that we made fresh a couple of,weeks ago,cabbage keeps quite a long time but it,is getting to that point,and then i have two you know,smallish heads of cabbage i'm not even,sure,how many how much this all weighs,um but i'm gonna work on whatever it is,we also need an onion this one's pretty,big so i probably won't use,all of it two carrots,and whether or not you put bell peppers,in yours is up to you,um but i'm going to add it just for a,little contrast and,a little something different so where to,start you ask,well i think i'm going to start with the,cabbage and i've got out my husband's,handy-dandy cleaver,and i'm just going to clean this up a,little bit,because it has been sitting around for a,while,and if you know anything about cabbage,it kind of gets,you know discolored around the edges it,feels like one of those,vegetables that should literally and,last,forever but it doesn't,unfortunately so i'm just gonna,peel it back to where it looks good,i think that's that,and then i really like,to have my coleslaw,sliced fairly thinly,and that's why i got out the big flavor,it'll take me some time to work through,this but,i really do like this better than,running it through the food processor,which you know if you've watched any of,my videos you know that food processor,is,my best friend but i like the pieces to,be,smaller like a smaller shred,and so i,i really do like to have the control of,doing it,this way,so this is the time of the year we all,get busy and get into,outdoor activities,and particularly barbecuing when the,weather is nice and warm,today i think is the second of june and,the weather has been really warm,and of course after a,long winter we're happy really happy to,see,see the sun and just as i said that,i don't know if you noticed on the,camera or not but,uh that the sun went behind the cloud,here we go,it's coming back so i'm not going to,as we as we are spending so much time,outside and we are doing a lot more,barbecuing and outdoor activities like,that,it's nice to have some instant,or fairly instant recipes in our arsenal,where we can just go into our cupboard,and pull them out,and we know they're going to be,consistently the same each time,and that we will,not have to cook everything so,on the barbecue you could cook your,proteins meat whatever kind you're gonna,cook,and you could have a coleslaw,salad from your pantry,and if you have followed along,and you've made my dry kent,potatoes which you know you can find on,our channel,then you have the basics for,a potato salad because they work really,well on a potato salad,so i would just pop,you know half a dozen eggs into the,um instant pot and,i set it for a high pressure for six,minutes,and as soon as that time,runs out i do a quick release,and then i dump them into a sink full of,cold water,to just stop the cooking process so you,don't get that,green around the inside edge and then,i peel them and get ready to go,so if you were using your instant pot,and a bottle of your potatoes out of the,cupboard which are already cooled,you can make potato salad pretty quickly,that way,and have a great meal with very little,effort,so i'm not going to keep you here while,i cut all of the cabbage,but i'm going to be right back when that,task is done,well oh the things that happened while,you were gone,i realized that once i got chopping,that i had more cabbage than i had,anticipated so,i've broken it up into two bowls and,i tried to measure it so that i could,give you an idea of,how much was there and there's about 14,cups of cabbage,between these two bowls and,which is right about the amount that i,would normally do and i would say this,is probably,two medium-sized,heads of cabbage because i did have a,bit left over,here in the bag on the counter um,because i felt like,it was getting to be a way bigger batch,than i was prepared for,so i have sliced it

The Best Homemade Creamy Coleslaw, Ready in 5 minutes!

The Best Homemade Creamy Coleslaw, Ready in 5 minutes!

Today I'm going to be showing you how to make this delicious homemade,creamy coleslaw, so easy it can be made in five minutes.,Welcome back to our kitchen where we show you how to make delicious,family-friendly recipes. Restaurant or supermarket coleslaw,is easier to make than you might think and making it at home,means you can whip up the quantity that you need so nothing goes to waste.,We're going to mix together some lovely crunchy veggies,and creamy sauce, so let's start by prepping those veggies.,I've got half a large white cabbage, 2 medium carrots,and quarter of a brown onion. We're going to julienne the cabbage and carrots,using a mandolin.,Add the julienned cabbage to a large bowl.,Julienning is basically slicing the vegetables into fine strips,,if you don't have a mandolin you can simply use a sharp knife it'll just take,a bit longer.,Add the carrots to the bowl along with the cabbage,,now grate the onion and add that to the bowl.,Next in goes the creamy sauce ingredients add in 240 grams or a cup,of mayonnaise, three tablespoons of sour cream,,a tablespoon of white wine vinegar, half a teaspoon of salt,,two teaspoons of sugar, an eighth of a teaspoon of mustard powder,and a pinch of white pepper. Stir everything together until,thoroughly combined.,Now spoon that lovely creamy coleslaw into a serving dish.,And there you go that's my deliciously easy creamy coleslaw,,full of crunch just like those luxury supermarket versions.,Now if you want to make less you can always halve or even quarter the,quantities. This will keep in the fridge for two to,three days or of course you can eat it right away.,It'll go perfectly with my crunchy fried chicken,,see you next time.

How to Make Classic Coleslaw

How to Make Classic Coleslaw

Today on The Stay At Home Chef,I'm showing you how to make Classic Coleslaw.,I'm showing you how I make my version of classic coleslaw,,and it's got a couple secret ingredients that really kick it up a notch.,To start you'll need a couple of cabbages.,You'll need a green one and a purple one.,You'll want to shred about 2 or 3 cups of the purple cabbage.,It helps if you cut it in half first.,Makes a lot easier to shred,,and you can just use a cheese grater or you can use a food processor,,and just to show you that it really does work I'm gonna shred my green cabbage in the food processor.,Now whether you shred it by hand or use a food processor,,you're looking for about a 3-to-1 ratio of green cabbage to purple cabbage to make it nice and pretty,,so transfer this all to a mixing bowl.,You'll also want to shred 3 or 4 carrots.,Then my secret for adding flavor to coleslaw is to add in half of 1 sweet Vidalia Onion.,You just shred that as well.,Then we'll slide all of that in with our cabbage mixture.,I'm telling you that shredded onion really adds a ton of flavor.,Now of course if you don't want to shred your own vegetables,you can always buy your own bag of pre-shredded cole slaw mix,,but as you can see a bag mix doesn't look quite as good as my freshly shredded.,Whichever one you choose,,you'll need about 8 cups total of this coleslaw shredded vegetable mix.,All that's left to do is put together our simple dressing.,You'll need 1/2 cup of mayonnaise along with 2 tablespoons of Dijon mustard,,which is another one of my secrets.,Then you'll need 2 tablespoons of red wine vinegar,,or you can use apple cider vinegar for a slightly different flavor.,Last you'll need 1/4 teaspoon of pepper and 1/4 teaspoon of salt.,Whisk this all together.,If you want to lighten things up you can replace the mayonnaise with 1/2 cup of plain Greek yogurt.,Then we'll drizzle the dressing right on top of that coleslaw mixture.,Now it seems like only a little bit of dressing but let me tell you what,,when it comes to coleslaw a little bit of dressing goes a long way.,So you want to mix this all up and toss it together.,Now we want to give this a quick little taste just to make sure the seasonings are right...,...which they are,,but the key to a good coleslaw is to cover it with plastic wrap and pop it in the fridge for 1-2 hours before serving,so that those flavors have a chance to really meld together.,Then you're ready to eat!,Thanks for watching!,You can find the full written recipe in the video description.,Be sure to subscribe, like, and follow, and check out the rest of my videos,,where you can find hundreds of restaurant quality recipes,you can easily make at home.,See you later!

Coleslaw Salad Recipe | Healthy Cabbage Salad | How to make Salad at home? | Chef Kunal Kapur Recipe

Coleslaw Salad Recipe | Healthy Cabbage Salad | How to make Salad at home? | Chef Kunal Kapur Recipe

Here is the stem of the cabbage.,So whenever we talk about salads.,There are many salads which we would have heard about but we’ve never tried.,One such salad is the coleslaw salad.,This is a fine shred.,Coleslaw means cabbage salad which literally means that.,It’s called koalsla in Dutch where Koal means cabbage and slas means salad.,This has become very popular in America and is served as a side dish.,It’s very easy to make and very tasty.,To make coleslaw, we need cabbage,,you can shred it in thin stripes or you can also chop it.,You can use a regular or a purple cabbage too.,It’s a fairly simple salad as it doesn’t take much time.,I’m adding some shredded carrots,,Lots of colours.,I’ll add some thin cut capsicum.,You can add all 3 colours,,Coleslaw has a hint of onion.,The best is to grate the onion and add one spoon of it.,The onion won’t come into the mouth,,you’ll only get the flavour.,I’m not making a very traditional coleslaw,,thus I’m adding some green onions to it.,They are very tasty.,Coleslaw is mayonnaise based dish,,I’ll some some mayonnaise,,Mayonnaise is very thick,,to lighten it up I’ll add some milk.,It is not compulsory to add milk,,milk just add a good flow to the mayonnaise,,and helps it to mix in the salad easily.,It’s a good and important step.,Now to spike it up.,Some mustard powder,,some pepper powder,,salt according to the salad.,And some sugar,,which gives a good twist at the end,,the combination of salt and sugar add a good balance.,At the same time,what am I forgetting?,Lemon juice!!,The sourness of the lemon juice,,helps to balance out the sweet and salty taste.,You can add vo what or apple cider vinegar which have their own taste.,But lemon will also do just fine.,Now is the time to just mix everything, gently lift and fold it.,You can use a spoon or a fork easily.,It doesn’t take much time, mix it gently.,There you go, there it is.,Let’s plate it now.,Here comes a nice salad platter.,The coleslaw salad is ready.,Let’s move on to the tips and tricks,,to know the things to be careful about while making coleslaw.,With that in the extra shots we’ll make a phulka taco using coleslaw salad.,Coleslaw is a cabbage salad, but you can add any other vegetables that you like.,Apples pineapple and grape, go great with the coleslaw salad ,,any fruit will go well in a coleslaw salad.,Whenever you make a salad,,you can either cut it in thin strips,,or you can chop it too.,If you don’t want to cut the carrot,,you can grate it too.,A coleslaw salad should be consumed within two days.,You can use it as a side dish or a filling for a sandwich.,You can toast the bread too.,You can make a roll or a taco with it.,So let’s watch how to make a coleslaw taco in our extra shots.,Here is our Phulka.,On this I’ll add aloo jeera, you can use any vegetable.,Some coleslaw more on top and some spring onions.,And our taco, done.

How to Make Coleslaw | Homemade Coleslaw Recipe

How to Make Coleslaw | Homemade Coleslaw Recipe

hey guys welcome back to my channel this,is shirani,today i'm going to show you how i make,coleslaw,for this recipe you're going to need one,pound of cabbage or,a quarter of a large cabbage,i'm going to cut this as thin as i can,get it,i don't know about you but i don't like,big thick pieces of cabbage in my,coleslaw,as always i'm going to have the exact,measurements listed in the description,box below for you,after i cut the cabbage into thin shreds,i like to take the knife and cut it down,the middle,just so the pieces are not so big,put your cabbage in a big bowl and set,that aside,next you're going to need two carrots,and i like to peel my carrots,and i'm just using my grater and i'm,using the back side with the big holes,to grate it,i like to grate it in the same bowl with,the cabbage that way i don't have the,dirty and extra thing,i mean who likes to do dishes right,if you haven't been following me on,instagram you can do so at cooking with,shirani,i'm always sharing stuff in my stories,over there so follow me if you don't,want to miss it,be sure to clean your grater off and get,everything out you don't want to leave,anything behind,you're going to need a handful of,cilantro or a quarter cup and i'm just,going to take the stems off,wash them and cut it really fine,if you don't like cilantro you can skip,that but i happen to really love,cilantro,you're going to need 1 tablespoon of,white sugar,1 teaspoon of black pepper,and the juice from a small lime,toss that really well until everything,is mixed together,i only learned about putting cilantro,and lime juice in my coleslaw from one,of my sweet sweet,besties sham and ever since i've been,doing that i just,love it so much and i haven't stopped so,thank you sham,the last thing i'm going to add is a,half a cup of mayonnaise,give that a good mix so everything could,get coated with the mayo,if you like coleslaw give this video a,thumbs up,i personally love coleslaw to me there's,nothing that tastes better than some,fresh homemade coleslaw,with some homemade barbecue that it,makes the best barbecue,i wish i could have some of him barbecue,right now,and some nice homemade hot flower,tortillas,that is heaven to me,well i really hope you enjoyed this one,if you did please give it a thumbs up,that will really help out my channel,as always thank you so much for watching,thank you for subscribing,if you have not yet subscribed please,don't forget to do that,and i'll talk to you in my next one take,care,bye

Curtido Recipe | Salvadoran Style Pickled Cabbage Recipe

Curtido Recipe | Salvadoran Style Pickled Cabbage Recipe

welcome back everybody today I'm going,to make cookie dough this is a,Salvadoran style pickled cabbage and it,goes perfect with pupusas in tiers how I,do it I will be using one pound of,thinly shredded or sliced cabbage this,recipe will work for a pound to a pound,and a half of shredded cabbage I'm also,going to be using half of a red onion,this is a medium sized onion that I had,half left so I just thinly sliced it you,could use the onion of your choice I,just happen to have half of an onion,today I'm also using two medium carrots,that I've shredded and I will also use,two teaspoons of Mexican oregano now you,can add more or less if you don't want,tons of oregano in it but it tastes,great it goes great in this pickled,cabbage okay so now what I'm going to do,is mix all of these ingredients together,while I continue to combine all of these,ingredients I do want to mention for,best results you'll probably want to do,this at least 24 hours before you are,going to serve but today I am going to,be making pupusas for dinner,so it's morning time this is probably,going to pickle and set on the counter,at room temperature for 6 hours 6 to 7,hours before I serve it but this you can,definitely make it days before you're,going to eat it and just leave it on the,counter for 24 hours at room temperature,sealed in a storage container then pop,it into your fridge it'll start to,slightly ferment it'll definitely pickle,and everything will marry together,that's basically what you probably,should do but today I'm trying to do,this quickly okay so I'm going to start,on my pickling solution I have a small,pot and to that I'm going to add 16,ounces of water and I have my pot at a,medium-high heat I want this to come up,to a simmering boil I'm also going to,add one tablespoon of sea salt this salt,is actually like some kind of pink salt,with minerals in it but use what you,have,if you think that's too much salt then,you can scale back it's up to you so I'm,just going to dissolve the salt and,bring my water up to a boil and then,once it's simmering our rolling boil I'm,going to add two thirds of a cup of,distilled white vinegar if you don't,have white vinegar you could use apple,cider vinegar I do that sometimes now,I'm going to pour all of this hot,pickling liquid all over my cabbage,mixture this is going to jumpstart the,softening of this pickled cabbage and,I'm going to give this a really good mix,and I have this in a glass bowl so it,can withstand the boiling water that I,just added to it but once it comes to,room temperature I am going to place it,in a storage container and seal it with,a lid and just let it set on my counter,until I'm ready to serve and again for,best results do this at least 24 hours,before you are going to serve it,so after six hours of setting at room,temperature covered on my counter here's,what I ended up with and you can tell,that it has softened and it rendered a,lot more liquid and it's just it's my,favorite and I'm serving this with Boo,Boo's house today be on the lookout for,that video and I tell you what boo boo,says go to phenyl it's just some of my,favorite food so I hope you guys give,this a recipe a try I hope you like it,and thanks for watching,you

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