eanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon juice
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.
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Preheat oven to 425\u00b0F. Oil a baking tray and line with parchment paper.
Place fish on prepared tray. Combine mayonnaise and wasabi then spread over fish. Press fish into breadcrumbs to coat then drizzle with oil. Roast for 15 mins, or until cooked to your liking.
Meanwhile, to make the red cabbage coleslaw, whisk vinegar, oil, sugar and mustard in a medium bowl. Add cabbage, cucumber and spring onions. Serve with fish.
In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
Pour dressing over cabbage mixture and toss well to coat.
Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.
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.
Cook peas in boiling salted water for 1-2 mins, or until bright green. Drain then rinse under cold water. Toss with cabbage, radish, mint, parsley and parmesan. Season.
Whisk together lemon juice and oil and season. Toss with cabbage mixture. Serve.
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!
Place shredded cabbage in glass or plastic bowl.
Combine the mayonnaise, milk and sugar, mixing well.
Stir in the vinegar.
Add salt and pepper to taste.
Mix the dressing with the cole slaw veggies and refrigerate for at least an hour.
Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
Mix well to coat the salad. Season to taste with sugar or salt.
Marinate in the refrigerator for another hour. Serve cold.
Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight down with heavy can. Let stand 30 minutes to soften cabbage.
Stir in cucumber, spinach, red bell pepper, and jalapeno.
Mix vinegar, maple syrup and ginger, if using, in small bowl. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in large bowl.
Toss with Oriental dressing. Sprinkle with toasted almonds.
Cover and refrigerate overnight to blend flavors.
In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.
In a large bowl combine cabbage, walnuts, celery, onion, sweet pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours.
In a large bowl, add the cabbage, carrots, and bell pepper; stir to combine then set aside.
In another bowl, add the oil, vinegar, soy sauce, brown sugar, ginger, and chili oil; whisk until combined well.
Pour the dressing over the cabbage mixture; toss to coat.
Let marinate for at least 10-15 minutes.
Right before ready to serve; toss slaw and add the chopped peanuts or toasted sesame seeds if desired.
Place cabbage in a large heat-resistent bowl with onion and salt.
Mix well.
In a small saucepan, bring oil, sugar and vinegar to a boil.
Pour over cabbage.
Do not Stir.
Weight cabbage down with a plate while cooling.
When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight.
This will keep for several weeks in the refrigerator.
Finely shred the head of cabbage (do not chop).
Combine
In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
Add 90 minutes of cooking time if starting with raw potatoes.
Shred cabbage.
Combine and mix the sugar, salt, celery seed, vinegar, mayonnaise and salad oil.
Mix cabbage into dressing. Refrigerate until cold.