Soak onion in vinegar and salt for two hours or until onion is softened.
Stir in 1 cup mayonnaise.
Add coleslaw mix; toss to coat.
Serve immediately.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
he Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
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.
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.
lice the sweet potato into thin rounds, about
Pour coleslaw mix into a large bowl.
Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.
Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
Pour BBQ sauce in a shallow dish and dredge steaks ...
Place sweet potatoes into a large pot
o 375 degrees. Grate the sweet potatoes into medium-sized bowl
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
ith lime.
FOR THE SWEET SOY SAUCE:
Combine soysauce
nd sticky. Serve ribs with coleslaw.
hould be quite sweet, salty and tangy.
Next, combine coleslaw ingredients in
our the dressing over the coleslaw mix, season to taste with
Mix dressing and honey in large bowl until blended.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.
cook 1 minute.
Add coleslaw mix and cook, stirring occasionally
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!
Place pork in slow cooker and spoon tomato paste over; do not stir.
Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
Shred pork, blending tomato paste (I left in the juices).
Stir in BBQ sauce and salt.
Spoon on rolls and top with slaw.
For the Tangy Coleslaw:
Whisk together mayo, mustard,honey & salt in large bowl.
Add coleslaw mix and raisins; toss until well blended.
Cover and chill 2 hrs before serving.
(the 2 tbs of cider makes this pretty tangy, but that is what I like so if you don't I would start with 1tbs and add until your personal liking).
In a bowl combine preparred coleslaw and all remaining ingredients.
Stir until blended well.
Refridgerate until ready to serve.