Mix vinegar and sugar.
Add oil.
Add cabbage to dressing and season with salt and pepper.
Toss with fingers to combine.
Adjust seasoning.
Let stand 20 minutes.
Re-toss and serve.
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 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.
o make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream
In a large bowl toss together the coleslaw mix with carrot and green onions;.
In a medium bowl whisk together all dressing ingredients until smooth and combined; pour over the coleslaw and toss to combine.
Season with fresh ground black pepper.
Chill for at least 2 hours before using.
Delicious!
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
In large bowl with lid mix slaw mix, onion and celery seeds.
Pour splenda over salad.
Mix water and vinegar and pour over salad.
Refrigerate overnight stirring periodically.
You can also put in large zipper bag and turn instead of stirring.
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.
Chop tomatoes and put them with juices into a large bowl.
Chop onions and combine them with tomatoes.
Stir together.
Combine the rest of the ingredients and stir.
Store overnight for best flavor.
1/4 cup sugar, vinegar, oil (original recipe called for 3/4
Cook onions and tomatoes until soft; force through a sieve. Discard pulp.
Add sugar, salt and all but one pint of vinegar mixture.
Make a paste of mustard and vinegar.
Add to mixture and boil down until a consistency of boiled custard.
Grind peppers and add just before turning off the heat.
Pack as usual.
(Use the best vinegar.)
igh heat, combine the oil, vinegar, dry mustard, dill weed, celery
Mix vinegar, sugar, coleslaw dressing, salt and pepper. Let set an hour in fridge so flavors develop.
Pour over shredded cabbage and carrots.
Add the 2 tablespoons milk if seems too thick.
Refrigerate until ready to serve.
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.
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Cover whole cucumbers with boiling water; let stand overnight. Drain.
Repeat 3 more mornings.
On the fifth day, drain and slice in 1/4-inch pieces.
Combine sugar and spices, salt and vinegar; bring to a boil and pour over cucumbers.
Let stand 2 days.
On the third day, bring to a boil and seal in sterilized jars.
ar, combine olive oil, balsamic vinegar, and salt and pepper to
Pour the vinegar and water into a spray bottle. To use, spray on vegetables, and let sit for 5 minutes. Rinse the vegetables under cold, running water using a scrub brush.
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
ow heat, warm the vinegar just until it begins to