eanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon juice
In a large bowl, combine red and green cabbage.
In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Add green cabbage to the boiling water, remove from heat,let sit 5 minutes, drain, and press dry.
In a large bowl, combine green and red cabbage, onion and carrot.
Stir in mayonnaise, sour cream and salt to taste, and chill.
Cook time is chill time.
In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
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.
Toss green cabbage, carrot, red cabbage, and onion in a colander
ALAD ingredients (julienne 1 cored cabbage to approximately 1 inch long
Combine red and green cabbage, carrot, and spring onion in a bowl.
Mix together the dressing, lemon rind and poppyseeds and toss with salad until well combined.
Chill before serving.
Whisk together the first 5 ingredients in medium bowl. Cover dressing to chill till ready to use.
Combine green cabbage and next 3 ingredients.Add desired amount of dressing to coleslaw and toss gently to coat. Serve immediately.
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.\n Watch Now
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.\n Watch Now
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
Add the cilantro at the very end.
Cover and refrigerate for 2 hours.
In large bowl, toss together green cabbage, onion and parsley. Place red cabbage in a small bowl.
Spread almonds, sunflower and sesame seeds on a baking sheet; bake in 350 degree F oven for 5-8 minutes or until golden brown and fragrant. Remove from baking sheet immediately to stop cooking.
In large bowl, combine red and green cabbage, bean sprouts and onions.
Prepare dressing: In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, vegetable oil , garlic, salt and pepper: whisk in oil.
Just before serving, toss almond mixture with cabbage; gently toss with dressing until well mixed. Stir in noodles.
In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.
Combine the bell pepper, onion, cucumber, purple cabbage and green cabbage in a cool, glass or ceramic bowl after chopping up. Add salmon, vinegar and mayonnaise.
Stir it up and serve.
Whisk apple cider vinegar, triple sec, and salt together in a salad bowl, stirring to dissolve salt. Toss green cabbage, purple cabbage, fennel, and onion in the dressing until coated. Chill for at least 30 minutes. Sprinkle slaw with pine nuts to serve.
Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.
Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.
Combine cabbage,onion,and cucumber in a bowl and Chill.
In another bowl combine the mayonnaise or salad dressing,sugar,vinegar,celery seed,and salt, Stirring till the sugar is dissolved and Chill.
When reddy to serve toss the dressing mixture with the cabbage mixture.