n a large bowl, combine coleslaw mix, green onions, snow peas
Mix in bowl the coleslaw, onion and apples.
Add dressing, salt and pepper.
Rinse coleslaw dressing bottle with 1/2-inch vinegar to rinse out bottle.
Pour over slaw.
Cover and refrigerate.
For the Dressing:
In a measuring cup,
Whisk all ingredients together.
Pour over coleslaw & mix well.
Chill for about 30 minutes to allow flavour to develop.
Store extra dressing in fridge.
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.
COMBINE cabbage, carrots, parsley, onion and raisins, set aside.
COMBINE coleslaw dressing and apple jelly; add to salad and toss well.
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!
whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red
TO MAKE DRESSING:
In a mixing bowl combine all ingredients.
Stir well and refrigerate.
TO MAKE SLAW:
In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.
Preheat oven to 400 degrees F (200 degrees C).
Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl; transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined; spread crumb mixture over coleslaw mixture.
Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.
In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve:
Top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
Scramble fry ground beef until cooked and no pink is showing. In a sieve, run under hot water to remove any excess fat.
Add all ingredients together (except coleslaw dressing and crushed taco chips) Refrigerate until ready to serve.
When ready to serve, toss salad well with just enough coleslaw dressing to coat. Top with crushed taco chips.
o incorporate flavours.
Pour dressing over cold noodles.
Left
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.
lass dish.
Stir coleslaw dressing and creamy salad dressing together in a
In a large bowl mix all salad ingredients together, except cashews and Craisins.
Whip together Dressing ingredients. Toss dressing with the mixture in the large bowl.
Let this mixture marinate in the fridge for 12-24 hours.
Mix in cashews and Craisins just before serving. Serve cold.
*Note: You could use almonds instead of cashews, but I prefer the cashews. You could also use a different brand of coleslaw dressing, but I've had the best results with Hidden Valley brand. *.
ugar on them.
Combine dressing, mayonnaise, and Creole seasoning in
Combine cauliflower, red pepper, and green onions in a large bowl.
Pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. Cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. Stir crushed chips into salad immediately before serving.
place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.