ither put the bag of coleslaw mix into a food processor
Chop coleslaw mix in a food processor until chopped fine.
Add grated onion to coleslaw mix.
In separate bowl, mix together Miracle Whip, sugar, vinegar, salt and pepper.
Thin dressing mixture with milk or cream.
Stir dressing into coleslaw.
Refrigerate several hours or overnight.
Mix oil, onions and sugar.
Add tarragon vinegar.
Fold in Miracle Whip.
Pour over grated carrots and cabbage.
Fold in well.
Refrigerate in an air-tight covered dish.
Best if made the night before serving.
The tarragon is the secret seasoning.
Compare with the real KFC coleslaw.
Enjoy.
wire whisk.
CHOP COLESLAW ingredients to specifications, using a
ortion of meat, BBQ sauce, coleslaw and fries.
It makes
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.
Place coleslaw mix in a large bowl.
In a medium bowl combine all other ingredients.
Beat until smooth.
Pour dressing over coleslaw and mix well.
Refrigerate at least 2 hours.
If desired add fresh green pepper and onions.
Mix all ingredients except cabbage mix/onion.
Pour over cabbage mix.
Mix well and refrigerate.
Stir a few times before serving.
Slaw best if made several hours before serving. It will get watery after several hours but that is normal. It will keep for 3 day in the fridge.
In food processor shred the cabbage.
In large bowl, combine the cabbage, carrots, green pepper, and onion.
Whisk together in a small bowl-the salad dressing, sugar, and vinegar.
Pour over the coleslaw mixture, mix well.
Cover and refrigerate overnight, stirring occasionally.
PIG OUT!
o use.
FOR THE KFC SAUCE:
Combine all the
ense as the stuff at KFC, add a little more milk
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
Heat enough oil for shallow frying in a large skillet on high heat. Fry calamari rings for 1-2 mins, turning, until golden. Drain on paper towels.
Meanwhile, combine coleslaw with dressing, fried noodles and arugula in a large bowl. Toss well. Serve coleslaw topped with calamari and green onions. Serve with lemon wedges.
To make the coleslaw, combine all ingredients in a
Combine coleslaw and chili. Set aside. Whisk egg yolks. Add butter and milk then whisk in flour. Whip egg whites to stiff peaks then fold in. Season then fold into coleslaw mixture.
Heat oil in a large frying pan over medium heat. Working in batches, spoon 1/4-cupfuls of batter into pan, flatten slightly and cook for 2-3 mins. Flip and cook until golden brown. Drain on paper towels.
Meanwhile, combine yogurt, dill and lemon juice. Serve with fritters.
br>Meanwhile, to make the coleslaw, combine all ingredients in a
For the coleslaw, toss all ingredients in a
aste.
To make the coleslaw: In a large bowl, combine
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.