Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
In a large bowl, combine coleslaw blend, corn, olives and onions; mix well.
In a small bowl, combine remaining ingredients; blend well.
Add to coleslaw mixture; toss to coat.
Cover and refrigerate for at least 2 hours.
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
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!
ried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and
br>To make the Whole30 mayo: Place the yolks, mustard, lemon
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.
In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
Then add the coleslaw mix the same way.
Then add the horseradish and salt and pepper to taste.
Finally add in the mayo.
It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.
ither put the bag of coleslaw mix into a food processor
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
ith foil after done.
Coleslaw.
Mix all the ingredients
Mix mayo, seasoning salt, pepper, sugar, and lemon-pepper in a bowl.
Slowly add vinegar to mixture until combined.
Set aside in fridge for 30 minutes.
In a food processor, add half the cabbage, in chunks, carrots, parsley, and onion.
Pulse until nicely chopped, but not mushy.
Thinly slice the other half of the cabbage.
In a bowl, combine the processed mixture, the sliced cabbage, and the dressing, and toss.
Let rest for at least an hour. Overnight is best.
Place cabbage in a very large bowl and set aside.
In medium bowl, stir together mayo, sugar and celery seeds.
Add to cabbage mixture and toss to coat.
Cover and chill at least 4 hours.
Tip: I use both bags of coleslaw, total 32oz. I just add a little more mayo, sugar and seeds. I also make mine the night before, and mix it every so often to blend.
In a large bowl, combine mayo, lemon-pepper, and thyme. Stir in coleslaw mix and sunflower seeds. Toss lightly to coat.
Cover and chill 2-24 hours.
Chop the apples (I don't peel them).
In a small bowl mix the orange juice concentate, mayo, dijon, and salt. In a large serving bowl toss the coleslaw mix, rice, and apples.
Mix the dressing with the slaw until well coated. Stir in the pecans.
Chill before serving.
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.
Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
Add coleslaw mix and cilantro; mix to combine.
Serve!
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.