Combine in a large salad bowl and toss with Cole Slaw Dressing.
n refrigerator.
To make slaw dressing, combine fish sauce, lime juice
Mix cabbage and carrots with Marzetti slaw dressing until moist.
Slaw will become more moist as it cools in refrigerator.
Mix first 6 ingredients to make dressing.
Mix slaw dressing and sugar.
Pour over veggies and refrigerate several hours or overnight.
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.
Cut or chop all ingredients up in small pieces.
Use slaw dressing to mix.
Clean and grate carrots.
Add raisins and drained crushed pineapple.
Add slaw dressing to taste.
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.
Combine carrots and raisins.
Mix with your favorite slaw dressing.
Combine cabbage and carrots in a large bowl.
Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
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.
Clean
vegetables and shred in food processor or on hand shredder.
Add
salt and pepper to taste.
Add cole slaw dressing and mix well.
Serve chilled.
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.
nd add to my favorite dressing recipe alog with some of the
Prepare slaw by finely shredding cabbage and crisping in cold water.
Then
Put cabbage, carrot and green onion in a large bowl.
For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
Melt butter in a wide frying pan over medium heat.
Add pecans and cook, stirring often, until nuts turn a darker brown.
Drain on paper towels.
Combine Mustard Cream Dressing, cabbage, chicken, apple, pimentos, olives and celery.
Season to taste with salt.
Sprinkle pecans over top of slaw.