Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Bring sugar, vinegar, water and celery to a boil, stirring occasionally.
Boil 1 minute.
Cool to room temperature.
In a large bowl, toss together cabbage and remaining ingredients.
Set aside.
Drain cabbage mixture.
Stir cooled vinegar mixture into cabbage mixture until well mixed.
Pack coleslaw in three one-pint freezer safe containers.
Leave 1/2-inch space on top.
Cover and freeze.
Store in freezer up to 6 months.
Thaw coleslaw about 3 hours at room temperature before serving.
Makes 3 pints.
he pork. Top with the coleslaw then the bun tops and
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
enter (8-10 minutes per recipe). Sprinkle the seasoning salt over
ayo.
To make the coleslaw: In a large bowl combine
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add ...
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
In a large bowl, combine cabbage, carrots, green pepper and onion.
Add sugar and toss to coat.
In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
Bring to a boil.
Pour over cabbage mixture and toss to coat.
Cover and refrigerate for at least 2 hours before serving.
Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
or 5 minutes.
*Empty coleslaw mix into a separate bowl
In a large bowl, combine vegetables with salt.
Let stand 1 hour.
Place remaining ingredients in a saucepan.
Bring to a boil and boil 1 minute.
Cool.
Drain vegetables and add to vinegar mixture; stir gently.
Ladle into plastic freezer containers and freeze.
When ready to use, defrost and serve chilled.
Makes about 1 1/2 to 2 quarts.
Boil for 1 minute.
Cool.
Drain vegetable mixture and add vinegar mixture.
Stir gently to mix.
Ladle into freezer containers and freeze.
Yield:
1 1/2 to 2 quarts.
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
Mix everything together and garnish with chopped peanuts.
Note: this recipe can be doubled or tripled.
he finely sliced fennel and coleslaw mix, herbs, and olive oil
Combine vegetables with salt and let stand 1 hour.
Place remaining ingredients in saucepan, bring to boil for 1 minute, cool and drain.
Add vinegar mixture to vegetables and stir gently.
Ladle into plastic freezer bags.
When ready to use, defrost and serve chilled.
Yields 1 1/2 to 2 quarts.
Shred cabbage; sprinkle with salt.
Let stand 2 hours.
Heat sugar, vinegar, water, mustard and paprika; boil 1 minute.
Drain cabbage.
Put in large bowl.
Pour vinegar mixture over.
Add diced pimento or green pepper; mix well.
Divide among 3 (1-pint) freezer containers.
Cover, label and freeze up to 2 months.
This is delicious and easy.
Mix cabbage and salt; let stand 1 hour.
Heat sugar, vinegar, water and celery seed to boiling in 1-quart saucepan.
Boil and stir 1 minute.
Cool to lukewarm.
Drain cabbage; stir in celery, green pepper, carrot and onion.
Stir vinegar mixture into cabbage mixture.
Spoon into 3 (1-pint) freezer containers.
Cover and label; freeze up to 1 month.