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.
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!
wire whisk.
CHOP COLESLAW ingredients to specifications, using a
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 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.
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.
or 5 minutes.
*Empty coleslaw mix into a separate bowl
Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
It can be eaten immediately but tastes best after 4 hours.
Substitution: If you don't have Buttermilk, you use Sour Cream.
Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
Enjoy!
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.
ither put the bag of coleslaw mix into a food processor
rying it, it makes the coleslaw so much better. Dice the
Mix together the 1st 3 ingredients.
Add to slaw mix.
Stir well.
Sprikle top with paprika.
Let chill in fridge for at least 1 hour but best over night.
OR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts
Roast nuts, seeds and crunched up noodles on a cookie sheet sprayed with Pam at 350 degrees for 15 minutes.
Cool and store in airtight container until ready to add to slaw.
Combine cole slaw, peppers and onions in a large bowl.
Whisk together vinegar, oil sugar and noodle flavor packet until well blended.
Pour over slaw.
It tastes best when this is allowed to marinade overnight but it is not necessary.
Just before serving, add nut mixture and stir well.
Mix all ingredients, pour on coleslaw mix and combine well. Chill for about an hour and serve.
auce and some of the coleslaw and finally catfish pieces.
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.
ervings.
Farm Journal's Best Ever Recipes.