Texas coleslaw (or “cole slaw”) is a popular side dish for a Texas barbecue. Coleslaw is a cabbage salad, but a “Texas coleslaw” applies some heat to this by adding dry mustard or cayenne pepper.
   
   
Wikipedia: Coleslaw
Coleslaw (or cole slaw) is a salad consisting primarily, and minimally, of shredded, raw, white cabbage, although it often also includes shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pineapple, or apple. It is usually mixed with a dressing which traditionally consists of, or is based on, vegetable oil and vinegar or a vinaigrette. In the U.S. coleslaw often contains mayonnaise (or its substitutes); although many regional variations exist, and recipes incorporating prepared mustard are also common. A variety of seasonings may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares.
 
“Asian” coleslaws are also popular in the U.S. and usually contain all the typical ingredients plus dry noodles or almonds and no mayonnaise.
 
Coleslaw is generally eaten as a side dish with foods such as barbecue, fish and chips, and other fried foods; notably, fried catfish in the southern U.S. Also, in this region, it is common as a sandwich ingredient, often placed on barbecue sandwiches, and on hamburgers and hot dogs along with chili and hot mustard. It is sometimes used as an ingredient in the Reuben sandwich. A variant with vinegar and oil is often served with pizza in Sweden. 
 
Cooks.com
TEXAS COLESLAW  
 
1 1/2 lb. cabbage
1 med. onion
1/2 green pepper
1/4 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 tbsp. sugar
1/2 c. dry mustard
1 tsp. celery seed
1 tsp. salt

Chop or shred cabbage. Place in bowl with finely chopped onion and pepper. Sprinkle 1/4 cup sugar over. Toss lightly to blend. In saucepan, combine rest of ingredients and bring to a boil. Pour while hot over cabbage mixture. Toss to mix. Cover and chill for at least 4 hours.
   
Cooks.com 
TEXAS COLESLAW  

1 med. cabbage, shredded
1 med. green pepper, finely chopped
1 lg. onion, finely chopped
1 carrot, grated
1/2 c. salad oil
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1/2 tsp. dry mustard
2 tbsp. parsley, chopped
1/4 tsp. pepper

Day before, put cabbage, green pepper, onion and carrot in mixing bowl; toss lightly.
In another bowl, combine remaining ingredients. Beat until smooth and blended
 
Pour dressing over vegetables; toss lightly. Cover. Refrigerate overnight.
 
29 December 1963, Dallas Morning News, “Many Texans Asked to LBJ Barbecue,” section 1, pg. 6:
Caterer Walter Jetton of Fort Worth said he is figuring on a crowd of 500 and has brought in 800 pounds of beef, 300 pounds of ribs, 200 pounds of German potato salad, 150 pounds of Texas cole slaw, 30 gallons of ranch beans, 1,800 sour-dough biscuits, and 600 fried fruit pies for the hungry crowd.
       
5 November 1965, Great Bend (KS) Daily Tribune, pg. 8, cols. 1-2:
Walter Jetton, “Kingpin of the Barbecue Men,” will be the caterer for the Anniversary Dinner of the Kansas Convention of Southern Baptists, Tuesday evening in the Municipal Building.
(...)
Southern Baptist can look forward to a dinner of barbecued chicken with hickory sauce, sliced beef barbecue with natural gravy, smoked ranch beans, country potato salad, Texas coleslaw, dill spears, sourdough biscuits and desserts.     
   
Google Groups: seattle.eats
Newsgroups: seattle.eats
From: Stephanya Shear

Date: 1995/11/13
Subject: Coastal Kitchen- Gulf Coast, review-long
   
The Bar-Be-Que Pork Platter-  Shredded pork with wonderbread, steak fries and Texas Cole Slaw.  The disappointment of the night.  Pork was dry and there was very little of it.  Bar-be-que flavor was hardly there.  Fries were undercooked and greasy.  The Slaw- five stars for hot with the predominate flavor being onion.  Probably where the spice from the Gumbo went. 
     
Google Groups: alt.coffee.clutch
Newsgroups: alt.coffee.clutch
From: .(JavaScript must be enabled to view this email address) (Barbara™)
Date: Thu, 21 Jun 2001 11:38:39 -0700 (PDT)
Local: Thurs, Jun 21 2001 2:38 pm
Subject: Do You Like Coleslaw??
 
Texas Coleslaw
 
1 small head (3 c.) green cabbage, finely shredded 1 small head (3 c.) red cabbage, finely shredded 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1-2 jalapeno chilies, seeded and finely chopped 2 Tbs. snipped fresh cilantro Combine ingredients. Just before serving, toss with Cumin Dressing. Cumin Dressing: 1/2 cup sour cream
1/2 cup plain yogurt
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper  
 
The Recipe Link
Title:  Recipe(tried): Warm Mustard Potato Salad and Texas Coleslaw
Board:  What’s For Dinner? at Recipelink.com
From:  Jeanne/FL 2-12-2001
 
Texas Coleslaw
1/4 cup sugar
1/4 cup distilled white vinegar
2 tablespoons vegetable oil
4 cups coarsely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 medium red or sweet onion, thinly sliced
1 small carrot, coarsely shredded
 
Whisk sugar, vinegar and oil to blen in a large bowl. Add rest of ingredients and toss to combine. Season to taste with salt and pepper. cover tightly and refrigerate at least 4 hours, tossing occasionally. Will keep well for 2 days, refrigerated.
 
Recipes From Friends
Texas Coleslaw Sun 1 Feb 2004 6:39 pm
Texas Coleslaw
Cabbage salad with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish. Not to be missed!
 
Ingredients
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
 
Directions
In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.
     
Heal My Life
July 01, 2005
Texas Coleslaw for the 4th
(...)
Texas Coleslaw
A fabulously flavorful and spicy version of the old standard.  But please be careful - fireworks may ensue!
 
Ingredients
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
 
Directions
In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.
 
You can also make it the night before and pop it in the fridge.  It’ll taste even better!
 
Trish’s Recipe of the Week
Texas Coleslaw
Monday, July 16, 2007
(...)
Texas Coleslaw
Original recipe yield:8 servings
Prep Time: 15 minutes
Ready in: 1 hour 15 minutes
 
INGREDIENTS
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
 
DIRECTIONS
In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.