horseradish, and mustard and stir to combine. Add to the coleslaw and
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.
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
irections for sauce:
This recipe makes enough sauce for about
For the marinade, mix the pepper with the orange juice and honey. Stir in 5 tbsp of oil and season to taste. Marinade the cubes of duck for about 1 hour.
To make the coleslaw, mix the cabbage, onions, celery, horseradish and orange segments in a bowl. Season to taste and stir in the vinegar and 4 tbsp of oil.
Put the duck skin in a cold frying pan, heat and melt the fat. Remove the duck skin from pan. Skewer the duck cubes and fry them in the rendered fat for about 6 mins turning as necessary. Serve the duck skewers on the coleslaw.
elted.
Stir in the horseradish and season with salt and
or 5 minutes.
*Empty coleslaw mix into a separate bowl
ith foil after done.
Coleslaw.
Mix all the ingredients
Whisk together vinegar, mustard and horseradish. Gradually add oil in a thin stream, whisking constantly, until dressing thickens slightly. Add cabbage, carrots, spring onion and herbs. Toss to combine.
Halve rolls and fill with coleslaw and sliced beef. Wrap tightly in plastic wrap until ready to serve.
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.
To prepare the fresh horseradish --
Wash and peel a
Preferably cut cabbage with a knife so that it is not too fine, or grate on a large-hole grater.
Grate carrots fine.
Chop onion very fine.
Fry bacon crisp and crumble.
Save part of bacon grease and mix it with mayonnaise, mustard, lemon juice, salt, pepper and horseradish.
Then mix this with cabbage, carrots, onion and crumbled bacon.
Best if left in refrigerator for at least 4 hours. Remix before serving.
Whisk the horseradish, mustard, garlic, olive oil and
In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.
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.
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
In small bowl, pour lemon juice over apples.
In another bowl, combine slaw mix with green onions.
Toss these together.
In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
In another bowl, combine, mayo, sour cream, horseradish and mustard.
After 30 minutes, toss with cabbage mixture.
Refrigerate before serving.
he pork. Top with the coleslaw then the bun tops and