Category

Cole Slaw

In Cole Slaw, Prepared Salads

Thai Cole Slaw

Thai Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
  • 3 cups Red cabbage, cut into ½-inch shreds
  • 3 Limes, zested and juiced
  • ½ cup Coconut sugar
  • ½ cup Salted peanuts, chopped
  • ¼ cup Cilantro, chopped
  • 5 each Thai green chiles, thinly sliced 
  • ½ cup Thai basil, leaves only
  • 1 cup Crispy garlic for garnish
  • 25 each Lime wedges for garnish

Directions:

  1. In large bowl, whisk together the lime zest and juice, coconut sugar, peanuts, cilantro and Thai green chiles.
  2. Mix the red cabbage and Thai basil leaves into the lime base.
  3. Mix the carton of Reser’s Regular Cole Slaw into the rest of the Thai coleslaw base.
  4. Fill into a serving container and refrigerate.
  5. Allow the flavors to combine for at least one hour before serving.
  6. For serving, place 5 oz of the Thai coleslaw into a bowl and garnish with the crispy garlic and one lime wedge.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
  • 1 ½ cups Kimchi, drained of liquid and finely chopped
  • ½ tsp Gochugaru (Korean chili powder)
  • 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
  • Toasted sesame seeds for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
  2. Refrigerate and let the flavors combine for at least one hour before serving.
  3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
  • 1 ½ cups English cucumbers, peeled, seeded and diced
  • 2 ½ cups Roma tomatoes, diced
  • 1 cup Yellow onion, peeled and diced
  • 1 tsp Kosher salt
  • 1 tsp Black pepper, freshly ground
  • Sliced tomatoes for garnish

Directions:

  1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
  2. Allow to sit for 30 minutes to remove excess liquid.
  3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
  4. Add the diced cucumbers to the coleslaw and mix to combine.
  5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
  6. Add the black pepper and fold everything together to combine.
  7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
  8. Pairs well with Nashville Hot Chicken!
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

BBQ Chicken Slaw Lettuce Cups

BBQ Chicken Slaw Lettuce Cups

Yield: 40 each appetizers

Ingredients:

Creamy Tarragon Slaw

BBQ Chicken Slaw Lettuce Cups

  • 120 medium Butter lettuce leaves, separated and washed
  • 7 1/2 lbs Rotisserie chicken, shredded and refrigerated
  • 20 cups Creamy Tarragon Slaw
  • 5 cups BBQ sauce
  • 5 cups Crispy shallots or onions
  • 10 cups English cucumbers, diced small
  • 3 1/2 Tbsp Kosher salt

Directions:

  1. For Creamy Tarragon Slaw, add the entire carton of Reser’s Chopped Cole Slaw into a large metal bowl, mix in the other ingredients until combined, and refrigerate until ready to use.
  2. Season diced cucumbers with salt. Let sit 10 minutes and drain out excess liquid.
  3. To assemble BBQ Lettuce Cups, fill each leaf with 1 oz shredded chicken, 2 Tbsp coleslaw, drizzle with 2 tsp BBQ sauce and top with2 tsp crispy shallots or onions, and garnish with 1 Tbsp diced cucumbers.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

Ultimate Rachel Sando

Ultimate Rachel Sando

Yield: 24 sandwiches

Ingredients:

Whole Grain Mustard Slaw

Thousand Island Dressing

  • 4 cup Mayonnaise
  • 1 cup Ketchup
  • 1 cup Sweet pickle relish
  • ¼ cup Gochujang paste
  • 2 tsp Paprika
  • 2 tsp Kosher salt

Assembly

  • 48 slices Rye bread, sliced
  • 3 cups Thousand Island Dressing
  • 12 cups Whole Grain Mustard Slaw
  • 7 1/2 lbs Turkey, thinly sliced
  • 72 slices Swiss cheese
  • Mayo or butter to brush bread prior to grilling

Directions:

  1. Preheat griddle to 350°F.
  2. For Whole Grain Mustard Slaw, in a large metal bowl, add the entire carton of Reser’s Shredded Homestyle Coleslaw. Mix in the other ingredients until combined and refrigerate until ready to use.
  3. For Thousand Island Dressing, whisk all the ingredients for the dressing in a small metal bowl to combine and refrigerate until ready to use.
  4. To build the sandwich:
    • Spread 1 Tbsp of Thousand Island Dressing on each slice of bread.
    • Top with 3 slices of cheese.
    • Place 5 oz sliced turkey on one half, top with 1/2 cup Whole Grain Mustard Slaw.
    • Put sandwich together and brush mayo or butter on both sides.
  5. Place on grill with weight, and grill 2-3 minutes until golden brown on each side.
  6. Cut in half to serve.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 28 each 6 oz servings

Ingredients:

Sesame Scallion Slaw

Huli-Huli Chicken

  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1-inch knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat

Grilled Chicken Sliders

  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

Directions:

  1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
  2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
  3. Drain the chicken of marinade and discard marinade.
  4. Grill chicken thighs until cooked through and keep warm.
  5. Brush grilled thighs with reserved glaze.
  6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
  7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
  8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Fruit, Prepared Salads

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 12 sliders

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lbs carton Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onion slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp crushed Red pepper flakes

Directions:

  1. In a large bowl, combine the Reser’s Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork, and top with pickled red onions and a toasted Hawaiian roll.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Cole Slaw, Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on the griddle and set aside.
  2. Place 1/4 cup Reser’s Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces of warmed pulled pork.
  4. Top pulled pork with 1 tablespoon of spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe