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.
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
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.
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!
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
o a large bowl, along with any juices. Using two forks
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.
br>Meanwhile, to make the coleslaw, combine all ingredients in a
Combine first 4 ingredients and toss with mayo type salad dressing to suit.
ogether better.
For the simple syrup: In a small saucepan
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 double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
inutes.
To make chili mayo, place all in ingredients in
large baking dish with lasagna sheets. Top with 1/2 of
he pork to coat. Cover with plastic and refrigerate at least
Preheat oven to 400 degrees F (200 degrees C).
Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl; transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined; spread crumb mixture over coleslaw mixture.
Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.
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!
Drain pineapple, reserving the juice in a bowl.
Cut the apple into small cubes.
Combine the coleslaw mix, pineapple tidbits, cubed apple, chopped celery and dried cranberries in a large bowl - mixing well.
In a small bowl or 2 cup measure, blend together the mayonnaise, vinegar and the 3 tablespoons of reserved pineapple juice.
Pour mayonnaise mixture over the coleslaw mixture and toss gently to mix it well.
Cover and chill for 2-4 hours.
Before serving, toss the coleslaw gently.
Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.
Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.