In a large bowl, combine the coleslaw and onion.
Put aside.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
Pour over the coleslaw mix, stir gently to mix.
Refrigerate for 1 hour.
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.
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.
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
Place coleslaw mix in a large bowl.
In a small bowl, combine the remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate until serving.
Note: I used less dressing.
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.
Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
Add coleslaw mix and cilantro; mix to combine.
Serve!
Combine eggs and 2 tbsp aioli in medium bowl; season to taste.
Combine coleslaw mix and remaining aioli in another medium bowl; season to taste.
Spread 4 bread slices with coleslaw mixture; top with 4 bread slices. Spread bread with egg mixture, then top with remaining bread. Cut sandwiches in half. Push a cocktail stick into each sandwich to hold them together.
Place coleslaw in a large bowl, sprinkle with the diced onion.
Whisk remaining ingredients until well combined.
Pour the dressing over coleslaw mix and toss to combine. Allow slaw to sit for 30 minutes to allow the flavors to meld. Serve and enjoy!
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!
Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
in a seperate bowl combine mix the next eight ingredients.
Combine the slaw and the dressing and refrigerate for an hour. ENJOY!
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
In a large bowl, whisk together first 6 ingredients.
Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Preheat broiler.
Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
Careful not to let sesame seeds burn.
In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
Pour dressing over salad, and toss well.
Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.
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.
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.
Mix everything but the coleslaw together.
Pay special attention
Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
nto the sink. Place the coleslaw mix and red cabbage into the
In a large bowl, mix the dressing ingredients together with a wire whisk.
Whisk in 1/4 cup water.
Combine the coleslaw ingredients in a large bowl.
Pour dressing over the coleslaw mix and toss well to combine.
Refrigerate until chilled.