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
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
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.
place beef mixture in a mediuim saucepan, breaking uo any large pieces of meat. Stir in frozen peppers, 1/2 tsp of italian seasoning and the crush red pepper until just to boiling.
In a mixing bowl stir together the coleslaw mix 1/2 cup chopped pepperoncini and the liquid and the remaining 1/2 tsp of italian seasoning.
Divide the meat mixture among the roll bottoms and top with coleslaw mixture and add the tops!
he pork. Top with the coleslaw then the bun tops and
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
ooked through.
For the coleslaw, combine all ingredients in a
br>You can quadruple this recipe and make as many as
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.
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).
anilla, coconut optional.
This recipe is transcribed as written in
br>1 pound of sweet Italian sausage.
1 pound of
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2