olden.
Meanwhile, make the apple coleslaw: Combine cabbage, carrots, scallion, mayonnaise
In a bowl, combine cabbage, apple, onion and herbs.
In a small bowl, stir mayonnaise, lemon juice and capers together. Season to taste.
Spread mayonnaise mixture over rolls and fill with shredded pork and apple coleslaw.
Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.
Thinly slice the apples into a small bowl.
Stir in two tablespoons of lemon juice onto the apple.
In a large bowl, combine the coleslaw, onion, celery, cranberries, and walnuts.
Stir in the apples.
In another small bowl, combine sour cream, mayo, sugar, salt, pepper, and remaining lemon juice.
Poor the wet ingredients onto the coleslaw mix and combine.
Serve chilled.
In a large salad bowl, whisk the oil, lemon juice, honey and celery seed.
Add the coleslaw mix, apple, celery and green pepper. Toss to coat.
Chill.
Shred cabbage and carrots. Turn into a large bowl. Thinly slice green onion, and chop apple. Stir cabbage mixture.
In a small bowl, stir mayonnaise, with vinegar, dry mustard, salt and pepper. Stir mayonnaise mixture into vegetables. Toss well. Refrigerate for at least an hour to chill and give flavors a chance to blend. Refrigerated coleslaw will keep for at least a day.
Stir just before serving.
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Mix sour cream and egg yolks in medium bowl.
Add rest of ingredients except cabbage and apple; mix well.
Pour dressing over cabbage and apple.
Toss until well coated.
Refrigerate at least 30 minutes.
Makes 6 to 8 servings.
Toss cabbage, apple, celery,
raisins, and walnuts in large bowl.
Mix dressings, salt, and pepper in small bowl.
Add to cabbage mixture; mix lightly.
Refrigerate.
Mix sour cream and egg yolks in medium bowl.
Add lemon juice, horseradish, paprika, sugar and salt; mix well.
In large bowl, mix shredded cabbage and apple.
Pour dressing over all; toss until well coated.
Refrigerate at least 1 hour before serving.
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Combine cabbage, chopped apple, raisins, and walnuts.
Whisk together the mayo, sugar, and vinegar.
Pour dressing over cabbage mixture and toss to coat.
Serve well-chilled.
dd green apples, smoked sausage, apple juice , brown sugar and cinnamon
he pink coleslaw, core unpeeled apple; cut into matchsticks. Place apple in large
o make the coleslaw, mix the sauerkraut, celeriac, carrots, apple, pickles and
ed wine vinegar, balsamic vinegar, apple juice and 4 tbsp canola
For the green apple coleslaw, cut the apple into matchsticks. Place in a
Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
in a seperate bowl combine mix the next eight ingredients.
Combine the slaw and the dressing and refrigerate for an hour. ENJOY!
nto the sink. Place the coleslaw mix and red cabbage into
alf. Fill rolls with coleslaw, pork tenderloin and apple chutney. Serve with