ilk.
Serve with sweet vinegar sauce.
Sweet vinegar sauce: Grind chili and
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
o make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
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.
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.
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.
asil.
Pour in the Sweet Vinegar, making sure it covers the
lice the sweet potato into thin rounds, about
Shred cabbage and carrots into a bowl.
Mix mayonnaise, vinegar and sugar in a separate bowl; blending well.
Pour over shredded vegetables and stir to coat.
Chill.
Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.
In food processor or with grater,chop the onion so fine it is almost liquefied.
Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
Add to your favorite cole slaw recipe.
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.
Boil sugar, vinegar and water. Cool.
Mix first 5 ingredients. Pour cooled sugar mixture.
Refrigerate for one day.
In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves.
Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened.
Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature) or use in a sweet and sour recipe for stir frying.
Combine cabbage, bell pepper and onion in a large bowl.
Bring sugar, vinegar, salt, mustard, celery seed and oil to boil until sugar dissolves.
Pour over cabbage and refrigerate overnight.
Place cabbage in large bowl.
Cover and refrigerate until well chilled.
Mix sugar, vinegar and salt in small bowl.
Add to cabbage and toss well.
Add cream and toss again.
Cover and refrigerate 30 minutes.
Season with salt and pepper and serve.
Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.
or the sweet sauce: Mix together 1 tablespoons rice vinegar, 1 tablespoons
Combine the sugar, salt and vinegar in a saucepan and heat until ingredients dissolve. Cool in refrigerator. In a bowl, put the sliced cucumber, red onion, jalapenos, and cilantro. Stir in as much of the sweet and sour sauce as you want. Serve chilled.
Note: The servings depend on how big the cucumber is.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.