Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
o make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
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.
Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.
il, balsamic and red wine vinegar. Whisk this together very well
Shred the cabbage, add the green and red peppers.
Combine the vinegar, oil and seasonings and pour over cabbage.
Toss lightly. Serve immediately.
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.
dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix
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.
Mix cole slaw mix and onion together. In separate bowl, whisk together mayo, vinegar and sugar. Pour over slaw mix and onion. For best results, let sit overnight.
owl combine the garlic, mayo, vinegar, lemon and orange juice, and
ayo.
To make the coleslaw: In a large bowl combine
Shake jar to combine liquid.
Pour over cabbage mixture and keep in a tupperware-type container in the refrigerator overnight is best to allow the flavor to blend.
*Note:This coleslaw will last much longer than most.
In frig.
it lasts up to 2 weeks.
It does excellent when you need to take it on a picnic.
Everyone seems to ask for this recipe.
Enjoy!
iracle Whip, 2 teaspoons cider vinegar, 2 teaspoons pineapple juice, 1
Mix all ingredients except cabbage mix/onion.
Pour over cabbage mix.
Mix well and refrigerate.
Stir a few times before serving.
Slaw best if made several hours before serving. It will get watery after several hours but that is normal. It will keep for 3 day in the fridge.
rying it, it makes the coleslaw so much better. Dice the
In a small bowl, dissolve sugar in vinegar. Add the oils.
Thin slice the cabbage and shred the carrot. Mix together. Then add the dressing and mix to coat. Cover bowl and refrigerate.
This slaw is best made several hours ahead of time, or the previous day, to give the flavors time to blend.
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.