Bring to boil the vinegar and sugar.
Set aside to cool. Grate cabbage, chop celery and onion.
Add salt, oil and barbecue sauce.
Mix well.
Pour vinegar and sugar over mixture.
Keeps well in refrigerator.
Peel and shred cucumbers in medium bowl.
Add sour cream and vinegar (use more or less vinegar per your preference).
Add salt and pepper to taste.
Mixture will be very thin.
Grate
cabbage
in
food processor or on a grater.
Mix sugar and
vinegar
together in a saucepan.
Bring to a boil, then
pour over cabbage.
Chill several hours before serving. If serving with pork, add red pepper to taste.
olonial: After preparing the previous recipe (let cool first), add 1
hem if you stir the slaw a couple of times during
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
auce, combine chili, tomato juice, vinegar, honey and allspice in a
To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red
emon juice, 1/4 cup vinegar and all other ingredients. This
top with the Red Cabbage Slaw, Tomato And Avocado Salsa, 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.
urry paste, mustard, lemon juice, vinegar, salt and pepper until the
rain. This keeps the finished slaw from being nasty and watery
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 mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing.
mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty).
refrigerate for at least 4 hours (all day or overnight is great).
mix & serve.
efore slicing.
FOR THE SLAW:
Whisk first 6 ingredients
equired.
To make the slaw, combine cabbage, onion and mayonnaise
For the slaw:
Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
For the vinaigrette:
Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.
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!
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL