Best Mama Roses Coleslaw Recipes

CREAMY COLE SLAW RECIPE

Steps:

• Peel away outer layers of cabbage, rinse under cool running water.
• Slice the stem end off of the cabbage.
• Place cabbage on end, cut in half, then cut each half into quarters.
• Grate the cabbage quarters, chopping any larger leftover pieces.
• Grate the carrot.
• Finely chop the pickles.
• In a large mixing bowl, add the cabbage.
• Add carrots
• Add pickles
• Add mayonnaise
• Add sugar
• Gently stir the ingredients until fairly well mixed.
• Add black pepper
• Add salt
• Add Vinegar
• Stir the ingredients again until mixed well.
• Serve and Enjoy.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

ROSE'S YUMMY COLESLAW

Steps:

• Cut cabbage in quarters and remove the core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large grater attachment and push cabbage, carrots, and onions through feed tube to grate; toss the vegetables together.
• In another medium bowl, prepare the dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Continue mixing this together until sugar is somewhat dissolved. Toss dressing into the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
• Dijon mustard can also be substituted for the yellow mustard.

MAMA ROSE'S COLESLAW RECIPE

Steps:

• 1. Grate both the cabbage and onion. Put into a large bowl & combine together
• 2. Add celery salt, paprika, pepper, sugar, white vinegar, milk and mix together. Add the mayonnaise last, mixing well. Refrigerate for at least 2 hours & serve :-)

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

MAMA'S COLESLAW DRESSING

Steps:

• Mix everything together and pour over your cabbage mixture.

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.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.