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 toss together the coleslaw mix with carrot and green onions;.
In a medium bowl whisk together all dressing ingredients until smooth and combined; pour over the coleslaw and toss to combine.
Season with fresh ground black pepper.
Chill for at least 2 hours before using.
Delicious!
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
Add chilies to the sauce based on your spice preference. Place
ried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and
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.
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.
inutes.
To make chili mayo, place all in ingredients in
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.
Chop the apples (I don't peel them).
In a small bowl mix the orange juice concentate, mayo, dijon, and salt. In a large serving bowl toss the coleslaw mix, rice, and apples.
Mix the dressing with the slaw until well coated. Stir in the pecans.
Chill before serving.
Stir the mayo until smooth. Add honey, poppyseeds and cayenne and stir until well combined. Add coleslaw mix.
Cover and refrigerate at least 15 minutes before serving.
Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
Add coleslaw mix and cilantro; mix to combine.
Serve!
he pork. Top with the coleslaw then the bun tops and
Thinly slice the apples into a small bowl.
Stir in two tablespoons of lemon juice onto the apple.
In a large bowl, combine the coleslaw, onion, celery, cranberries, and walnuts.
Stir in the apples.
In another small bowl, combine sour cream, mayo, sugar, salt, pepper, and remaining lemon juice.
Poor the wet ingredients onto the coleslaw mix and combine.
Serve chilled.
Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
Garnish with chopped mint if desired.
Combine coleslaw, peppers, celery, and onion in a large bowl.
In a smaller bowl, thoroughly mash avocado flesh. Add the mayonnaise, Tabasco sauce, salt, cayenne, and milk. Stir well. You may need to add a bit more milk -- or even a bit more mayo to get a \"dressing\" consistency.
Pour dressing over coleslaw veggies and toss well. Cover and chill the coleslaw for at least an hour.
Remove from refrigerator, taste, and adjust seasonings as needed. Squeeze with fresh lime juice just before serving, and toss well.
In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
Add caraway seeds and let sit for a few minutes.
Whisk in the mayo until smooth.
Add the cabbage and toss to coat evenly.
Let sit in the fridge for at least 1 hour before serving.
Mix cole slaw mix and onion together. In separate bowl, whisk together mayo, vinegar and sugar. Pour over slaw mix and onion. For best results, let sit overnight.
umin sauce.
Mix the coleslaw and cilantro together in a