o make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
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.
To make dressing, combine vinegar, oil, salt, pepper and ramon noodle spice packet and stir well.
In a separate bowl, combine cabbage, crunched up ramon noodles (dry), almonds, sesame seeds and onions.
Toss with dressing.
Refridgerate for at least one hour.
In food processor or with grater,chop the onion so fine it is almost liquefied.
Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
Add to your favorite cole slaw recipe.
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.
In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
Pour dressing over cabbage mixture and toss well to coat.
Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.
Work flour, shortening and salt until very fine.
Beat egg, water and vinegar together.
Make a little well in the mixture, add liquid and blend.
This recipe makes four one-crust pies.
This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
And its really swell too.
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
Season to taste with salt and pepper.
Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.
Cream the butter and sugar.
Add dry ingredients, egg, vinegar and water.
Cook in top of double boiler until thickened, stirring constantly.
Line pie with pastry and bake in moderate oven 3 minutes.
Pour filling in crust and bake until brown at 350\u00b0. Makes one 8-inch pie.
op bag, add the drained Quick Pickles and flour and shake
ou use American mayonnaise, this recipe has a different flavor than
owl combine the garlic, mayo, vinegar, lemon and orange juice, and
ayo.
To make the coleslaw: In a large bowl combine
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.
dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix
Pour cider vinegar into bowl, add sugar; stir to dissolve.
In a separate bowl, add mayo and ground celery seed together.
Stir in vinegar mix.
Whisk until smooth.
Toss with cabbage. I use angel hair coleslaw prepackaged 10 oz and triple the recipe using 3 bags of coleslaw for BBQ etc.
I also add red, yellow, and green peppers for color and taste, and sometimes green onions.
he chicken, combine sauces, sugar, vinegar, mustard and garlic in medium