Prepare Creamy Coleslaw as above, except substitute vinaigrette for dressing.
For vinaigrette, combine vinegar, sugar, water, salad oil and, if desired, hot pepper sauce in a screw-top jar. Cover and shake well.
Continue as above.
Serve with a slotted spoon.
For the coleslaw, toss all ingredients in a
Place coleslaw mix in a large bowl.
In a small bowl, combine the remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate until serving.
Note: I used less dressing.
Combine coleslaw mix and diced onions in a large bowl.
In a separate bowl, combine remaining ingredients with a whisk until smooth.
Mix dressing into coleslaw and adjust seasonings as desired.
Refrigerate at least 1 hour.
Place coleslaw mix in a large bowl.
In a small bowl combine remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate untl serving.
owl, combine all of the coleslaw ingredients.
Add the cooled
Mix first six ingredients in a medium sized bowl until blended.
Stir in the bag of coleslaw blend.
Refrigerate for 30 min to 1 hour before serving.
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Combine mayonnaise, milk, vinegar, sugar, bell pepper, onions, and pickle relish.
Add black pepper to taste.
Pour all ingredients over coleslaw mix.
Place cabbage in a very large bowl and set aside.
In medium bowl, stir together mayo, sugar and celery seeds.
Add to cabbage mixture and toss to coat.
Cover and chill at least 4 hours.
Tip: I use both bags of coleslaw, total 32oz. I just add a little more mayo, sugar and seeds. I also make mine the night before, and mix it every so often to blend.
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In a large bowl, combine mayo, lemon-pepper, and thyme. Stir in coleslaw mix and sunflower seeds. Toss lightly to coat.
Cover and chill 2-24 hours.
In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.
Pour coleslaw mix into a large bowl.
Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.
mooth, creamy and opalescent, using a wire whisk.
CHOP COLESLAW ingredients
ayo.
To make the coleslaw: In a large bowl combine
Stir cabbage and carrots together in a large bowl.
Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
lass dish.
Stir coleslaw dressing and creamy salad dressing together in
Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.
In a medium bowl, mix together the chili powder, salt, black pepper and oil. Toss with the steak strips.
In another medium bowl, mix together the coleslaw, lime juice, mayonnaise, sour cream, honey, garlic, cumin, jalapeno, cilantro and salt and pepper to taste.
In a skillet over medium-high heat, add the steak and cook to desired doneness.
To assemble, place equal amounts of steak on tortillas, top with coleslaw and cheddar, if using; roll up.