Combine in a large salad bowl and toss with Cole Slaw Dressing.
ahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and
CABBAGE SLAW::
In a bowl toss cabbage, carrot, green onion, radishes, 1/
n refrigerator.
To make slaw dressing, combine fish sauce, lime juice
For the cabbage slaw, toss the cabbage with the onion and salt
Mix cabbage and carrots with Marzetti slaw dressing until moist.
Slaw will become more moist as it cools in refrigerator.
Toss the cabbage slaw and fruits in a large bowl.
Set aside. Stir Miracle Whip salad dressing, honey and poppy seeds in a small bowl.
Pour over the cabbage and fruits.
Gently mix together.
Refrigerate.
Makes 6 servings.
Shred cabbage in bowl.
Add pinch of celery seed or more, if desired.
Add cole slaw dressing and stir.
Chill and serve or serve immediately.
Combine cabbage and carrots in a large bowl.
Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
Wash and shred cabbage.
Add onion, salt, sugar and pepper. Stir in mayo or dressing, mixing as desired.
Refrigerate.
Combine cabbage and carrots in a large bowl. Cover with Marzetti slaw dressing. Mix well. Add coarse black pepper (the kind that sticks to your teeth) and refrigerate. When serving, finish with a hint of dill.
Cook pasta according to label directions; drain, rinse and drain again.
Combine cole slaw dressing, onion and mustard; add pasta, stirring to coat.
Cover tightly and refrigerate at least one hour.
Just before serving, add cabbage, green pepper and carrots to pasta mixture, stirring to coat.
Makes ten 1/2 cup servings.
Shred 6 cups green cabbage; cut apple into bite-size pieces (leave peel on).
Add raisins; mix all ingredients with slaw dressing.
Garnish with apple slices and nuts.
When you're tired of salads that taste like an afterthought, try this twist on a great American classic.
Combine cabbage, apple chunks and raisins.
Pour on slaw dressing and toss gently to coat everything with its delicious, tangy flavor.
Chill to let flavors blend.
Before serving, garnish with more apple slices and chopped walnuts.
Add slaw dressing to cabbage, bacon bits and 1/2 cup Bleu Cheese and toss to combine.
Chill.
Wash vegetables and apples; drain.
Cut cabbage into shreds with a knife.
Cube unpeeled apples.
Cut broccoli flowerets and peel upper stem and chop.
Shred carrots with grater.
Add cole slaw dressing to taste.
Let stand a few minutes at room temperature before tossing.
If not to be eaten immediately, cover with plastic wrap and place in refrigerator.
Eat within 2 days.
Grate cabbage.
Clean celery and slice thinly into crescents. Cut apple into quarters; core, but do not peel and cut in small pieces.
Add dressing as desired.
Mix all together well.
Cook until thickens slightly.
Pour over shredded cabbage.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.
Mix first 6 ingredients to make dressing.
Mix slaw dressing and sugar.
Pour over veggies and refrigerate several hours or overnight.