arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
n a medium bowl. Season slaw with salt and pepper.
o overnight.
Prepare the slaw: In a large bowl, stir
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
orned beef, swiss cheese, cole slaw, & butter out to come to
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
Layer cabbage, onion and green pepper in a large bowl; sprinkle sugar on top.
Do not stir.
Bring to a boil vinegar, salt, celery seed and dry mustard and boil for 2 minutes.
Pour over slaw and do not stir.
Refrigerate at least 12 hours.
Toss before serving.
This slaw can be kept in the refrigerator for up to 2 weeks or you may freeze.
To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red
Prepare Marinated Mushrooms; set aside. Combine vinegar,
Slice onions thin and mix with both bags of slaw.
Place in refrigerator.
Mix together vinegar, sugar, oil, accent and seasoning packet from noodles.
Add oil and let set for a while. Toast almonds and sesame seeds.
When ready to serve, pour dressing over salad mix.
Crush noodles and mix into salad mix, add almonds and sesame seeds.
Serve.
Recipe works well halved!
eat off and add broccoli slaw mix.
Lay egg roll
auce and cabbage slaw.
To Make the Slaw:
Combine all
Bring all ingredients, except cabbage and onions, to a rolling boil.
Mix 1 cup salad oil into this.
Pour over cabbage and onions and refrigerate overnight.
op of the Warm Asian Slaw. Pour the remaining sauce on
Alternate cabbage, onions and sugar in a bowl.
Mix together and bring to a boil the vinegar, oil, salt, mustard, celery seed and sugar.
Pour over cabbage.
Let stand at least 24 hours in refrigerator before serving.
Slaw will keep for several days in refrigerator.
Chop or mix cabbage, onion, celery and green pepper in food processor.
Combine oil, sugar and vinegar.
Mix well.
Pour dressing over other ingredients, mixing well.
Refrigerate overnight.
This slaw will keep 2 to 3 weeks.
In a large bowl, combine cabbage, pimentos, green pepper and onion.
Toss lightly.
Combine remaining ingredients in saucepan; bring to a boil.
Reduce heat; simmer uncovered for 20-25 minutes or until slightly thickened.
Pour over cabbage mixture.
Cover and refrigerate 4 hours or overnight.
Slaw will keep in refrigerator for several days.
Yield: 8 - 10 servings.
Combine in a large salad bowl and toss with Cole Slaw Dressing.
Place slaw ingredients in layers in large bowl.
First, place in cabbage, next onion, green pepper and, last, carrots.
Pour over 1 cup sugar.
Do not stir!
Bring to boil the vinegar, salad oil, salt and sugar; pour over cabbage mixture while hot.
Do not stir until ready to serve.
For best results, allow to sit overnight, covered and refrigerated.
In large bowl, mix cabbage, pimentos, green pepper and onion. Combine in saucepan and simmer 20 to 25 minutes or until thick: sugar, vinegar, water and mustard seed.
Pour over cabbage mix and refrigerate 4 hours or overnight.
Slaw will keep several days.