In a medium frying pan over medium heat, add olive oil and melt butter.
Stir in coleslaw and saute for approx. 7-8 mins.
In a large pot
of boiling water, cook the cavatelli for approx. 10 mins.
Drain and set aside.
When coleslaw is done, stir in cavatelli.
Add salt & pepper.
Serve immediately.
To prepare Crunchy Coleslaw:
Combine yogurt, mayonnaise, vinegar,
rowned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce
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
Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
In another bowl, mix together all of the remaining ingredients.
Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
Stir again before serving.
NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.
In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.
Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well.
Refrigerate until ready to serve.
Mix everything together and garnish with chopped peanuts.
Note: this recipe can be doubled or tripled.
ith salt and pepper. Transfer coleslaw to a bowl or storage
ither put the bag of coleslaw mix into a food processor
Prepare fish filets or fish sticks according to package directions.
Separate 6 tortillas on a plate and microwave till warm, aprox. 30 seconds.
Combine coleslaw and cilantro. Sprinkle the juice of the lime over coleslaw and toss.
Mix mayo and Russian dressing for the sauce.
Serve with Pico De Gallo and sliced avocado.
Assemble and enjoy.
From limes, grate 2 teaspoons of peel and squeeze 1/4 cup juice.
Mix coleslaw mix and lime juice.
In another bowl mix sour cream and lime peel. Set aside.
In 12 in skillet, heat oil on medium-high until hot. On sheet of sprinkle fish with Mrs. Dash. (I often add extra cumin). Cook 5-6 minutes.
Warm tortillas.
put fish in tacos. Top with coleslaw, lime sour cream, green onions, taco sauce, fresh cilantro, or whatever else you like.
he pork. Top with the coleslaw then the bun tops and
Place cabbage,broccoli, carrot, green pepper, and green onions in a large glass or plastic bowl.
Shake remaining ingredients in a tightly covered container.
Pour over vegetables; stir.
Cover and refrigerate at least 3 hours, stirring several times, until chilled.
Serve with a slotted spoon.
Store covered in refrigerator.
edium bowl until smooth. Add coleslaw mix and scallions; toss to
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.
Whisk together the vinegar, buttermilk, mayonnaise, and brown sugar until the sugar is dissolved. Stir in the mustard, parsley, and salt. Add the onion and coleslaw mix and stir to coat. Chill in refrigerator at least 15 minutes before serving.
Combine coleslaw, chopped scallions and broken noodles
In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.