In a bowl or plastic bag, place in the refrigerator until
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
or 5 minutes.
*Empty coleslaw mix into a separate bowl
Chop coleslaw mix in a food processor until chopped fine.
Add grated onion to coleslaw mix.
In separate bowl, mix together Miracle Whip, sugar, vinegar, salt and pepper.
Thin dressing mixture with milk or cream.
Stir dressing into coleslaw.
Refrigerate several hours or overnight.
Mix everything but the coleslaw together.
Pay special attention
Heat large skillet over medium heat.
Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
Repeat with second tortilla.
Alternatively, open lavash on work surface.
Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
Arrange beef, roasted peppers and green onions over coleslaw mixture.
Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
Cut tortillas in half or lavash into 4 pieces.
Put the bag of coleslaw mix in a bowl and cover with water. Let it sit for 1 hour. This will allow the coleslaw to be extra crispy. After the hour drain and let sit until quite dry. Or use a salad spinner or put between paper towels.
In a different bowl mix the sour cream, mayonnaise, and mustard. Add salt & pepper to taste.
Add the coleslaw mix and stir well. Cover the bowl and set it in the fridge to chill.
Stir the mayo until smooth. Add honey, poppyseeds and cayenne and stir until well combined. Add coleslaw mix.
Cover and refrigerate at least 15 minutes before serving.
Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
In a large bowl, break up ramen noodles into smaller pieces.
Add coleslaw mix, sunflower seeds, green onions, and water chestnuts.
Stir to combine.
To make dressing: In a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined.
Pour over salad, toss well to make sure dressing is evenly distributed.
If you want the noodles to soften, refrigerate overnight.
Mix first six ingredients in a medium sized bowl until blended.
Stir in the bag of coleslaw blend.
Refrigerate for 30 min to 1 hour before serving.
Open the bag of coleslaw cabbage into a large mixing bowl.
Add raisins, onions and nuts. Combine gently.
In a small bowl, whisk together the remaining (dressing) ingredients until very well blended.
Pour the dressing over the cabbage mixture and gently combine until evenly blended.
Refrigerate for a minimum of 2-hours.
Garnish with a sprig of cilantro or parsley leaf (optional).
Pour coleslaw mix into a large bowl.
Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.
Place coleslaw mix, black beans, cilantro, tomato,
owl. Place the ramen noodles, coleslaw mix, green onions, and sunflower
Place coleslaw mix in a large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw mix and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.
Mix together coleslaw mix (or cabbage) and dill in a large bowl.
Add salt to taste.
Mix in mayonnaise, stirring thoroughly.
Taste, and adjust salt and mayo accordingly.
Cover and refrigerate for at least one hour before serving (but, if you are in a pinch, just serve right away).
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Combine coleslaw mix and cilantro in a serving bowl.
Whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.
Cover the bowl with plastic wrap and refrigerate 1 to 2 hours. Garnish with sliced almonds to serve.