Combine in a large salad bowl and toss with Cole Slaw Dressing.
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.
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.
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.
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.
Mix well and use the blender.
This is enough for 2 to 3 batches of cole slaw.
Keeps well in the fridge.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a large bowl, pour the bag of broccoli slaw mix.
In another bowl, mix cole slaw mix (dry) as directed on package. Pour dressing over broccoli slaw mix; mix well.
Before serving, sprinkle cheese and bacon on top.
Boil shrimp.
Cook linguine.
Chop other ingredients and mix. Let chill before serving.
(The cole slaw dressing does enhance the flavor.
I use about half Marzetti cole slaw dressing and half mayonnaise and garlic to taste.) Can use garlic powder to cut down on salt.
If onion is very hot, decrease amount and increase other ingredients.
Mix together cole slaw and onions.
Brown sesame seed and sliced almonds in a small amount of oil; cool.
Blend sugar, vinegar, oil, salt and pepper.
Break Ramen noodles on top of cole slaw (do not use seasonings).
Pour on dressing.
Add seeds and nuts.
Needs to set at least 2 hours.
Toss just before serving.
Mix together and refrigerate cole slaw and onions.
Mix together next 6 ingredients.
Refrigerate for several hours. Toast almonds and sesame seed in 350\u00b0 oven.
Just before serving, crumble Top Ramen noodles; mix with almonds and sesame seed. Place over slaw.
Pour dressing over and serve.
the Spicy Cole Slaw, on the side.
SPICY COLE SLAW.
Combine the
Mix together while keep adding sugar until desired sweetness. Mix together until creamy, then pour over cole slaw mix.
Up to 1 hour before serving, combine cole slaw mix, green onions, Ramen noodles (save the seasoning mix packet for the dressing), almonds and sunflower kernels in a salad bowl.
Cover and chill.
Combine in a saucepan, the vinegar, salt, dry mustard, celery seed, salad oil and sugar.
Bring to a boil for 1 minute.
Cool. Combine cole slaw and chopped onions.
Pour cooled dressing over slaw and onion mixture.
Refrigerate before serving.
Serves 6 to 8.
Place all ingredients in large bowl.
Pour dressing over all and toss.
Allow to sit at least 6 hours before serving.
It is best made one day ahead.
n refrigerator.
To make slaw dressing, combine fish sauce, lime juice
Shred cabbage, sprinkle with salt and let stand to bring out natural juices of cabbage.
Pour cole slaw dressing over cabbage. Use sparingly.
Drain oranges and pineapple well.
Mix all ingredients with cole slaw dressing or mayonnaise.
Chill and serve.