Combine mayonnaise, milk, vinegar, sugar, bell pepper, onions, and pickle relish.
Add black pepper to taste.
Pour all ingredients over coleslaw mix.
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve:
Top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
In a large bowl, combine yogurt, mustard and vinegar.
Add coleslaw mix and onions and stir to combine.
Add salt and pepper to taste.
In a large bowl, whisk together first 6 ingredients.
Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
Refrigerate at least 2 hrs or overnight.
Toss before serving.
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.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
esired. Bake according to specific recipe directions.
For a DOUBLE
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
or 5 minutes.
*Empty coleslaw mix into a separate bowl
ith foil after done.
Coleslaw.
Mix all the ingredients
In a large bowl, combine the coleslaw and onion.
Put aside.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
Pour over the coleslaw mix, stir gently to mix.
Refrigerate for 1 hour.
Combine cabbage, carrots and onion in a large mixing bowl. Sprinkle with sugar.
In cup, mix mayonnaise and vinegar.
Stir until blended and pour over cabbage mixture.
Stir thoroughly. Best if refrigerated overnight.
he pork. Top with the coleslaw then the bun tops and
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
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.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
or 10 minutes.
Combine coleslaw and onion in a large
wire whisk.
CHOP COLESLAW ingredients to specifications, using a