Best Texas Slaw Recipes

TEXAS SWEET & SOUR COLE SLAW

Steps:

• Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

TEXAS SLAW

Steps:

• In a large bowl, toss together the coleslaw mix, corn, Cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Ranch-style dressing, cumin, coriander, garlic powder and lime juice. Pour over the coleslaw mixture, and toss to coat. Serve right away, or refrigerate until serving.

TEXAS SLAW

Steps:

• Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)

TEXAS TWO-STEP SLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.

TEXAS YELLOW "COLD SLAW"

Steps:

• In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
• Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
• Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.

TEXAS SLAW

Steps:

• Whisk sugar, vinegar and oil to blend in large bowl. Add remaining ingredients.
• and toss to combine. Season to taste with salt and white pepper. Cover tightly.
• and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

TEXAS TWO-STEP RANCH DRESSING COLE SLAW

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, combine the salad dressing, lime juice and cumin.
• Pour over the coleslaw and toss to coat.
• Refrigerate until serving.

TEXAS BLUE CHEESE COLE SLAW

Steps:

• 1. In a large bowl combine cabbage, onions, bell pepper, and dill.
• 2. Blend together the yogurt, sour cream, vinegar, honey, and blue cheese.
• 3. Toss cole slaw dressing with cabbage mixture. Add salt and pepper to taste.
• 4. Cover and chill thoroughly.

TEXAS BLUE CHEESE COLE SLAW

Steps:

• 1. In a large bowl combine cabbage, onions, bell pepper, and dill.
• 2. Blend together the yogurt, sour cream, vinegar, honey, and blue cheese.
• 3. Toss cole slaw dressing with cabbage mixture.
• 4. Add salt and pepper to taste.

TEXAS COLE SLAW

Steps:

• Combine oil, vinegar, sugar, salt, mustard, parsley and pepper and beat until smooth and well blended. Pour over cabbage mixture and toss lightly. Cover and refrigerate overnight.

TEXAS SLAW

Steps:

• Toss vegetables and drizzle dressing on top - stir all together for something superb with any of your grilled favorites!

TEXAS TWO-STEP SLAW

Steps:

• In large bowl, combine all salad ingredients except cilantro sprigs mix well.In small bowl, combine all dressing ingredients blend well. Pour over salad toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro sprigs.*TIP: When handling jalapeño chiles, wear plastic or rubber gloves to protect hands. Do not touch face or eyes.Nutrition Per Serving: Calories 240 Protein 5g Carbohydrate 12g Fat 199 Sodium 410mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.