n a large bowl, combine coleslaw mix, green onions, snow peas
Mix in bowl the coleslaw, onion and apples.
Add dressing, salt and pepper.
Rinse coleslaw dressing bottle with 1/2-inch vinegar to rinse out bottle.
Pour over slaw.
Cover and refrigerate.
For the Dressing:
In a measuring cup,
Whisk all ingredients together.
Pour over coleslaw & mix well.
Chill for about 30 minutes to allow flavour to develop.
Store extra dressing in fridge.
Mix vinegar, sugar, coleslaw dressing, salt and pepper. Let set an hour in fridge so flavors develop.
Pour over shredded cabbage and carrots.
Add the 2 tablespoons milk if seems too thick.
Refrigerate until ready to serve.
ender, about 5 minutes.
DRESSING -----------.
Stir miso and tahini
COMBINE cabbage, carrots, parsley, onion and raisins, set aside.
COMBINE coleslaw dressing and apple jelly; add to salad and toss well.
nd add to my favorite dressing recipe alog with some of the
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
o incorporate flavours.
Pour dressing over cold noodles.
Left
whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red
TO MAKE DRESSING:
In a mixing bowl combine all ingredients.
Stir well and refrigerate.
TO MAKE SLAW:
In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.
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.
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.
In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly.
Cover and refrigerate for at least 25 minutes.
To serve:
Top each tortilla with the chicken mixture.
Fold both sides of each tortilla up over the filling, and then roll to close.
Serve immediately.
Combine all ingredients except Tangy Red Dressing in a large bowl, reserving some of the mushrooms, tomatoes, ham, cheese and eggs for garnish; toss gently. Arrange reserved ingredients on top of salad. Serve with Tangy Red Dressing. Yield: 3 to 4 servings.
Combine all ingredients, except Dressing, and let sit for 2 hours, refrigerated.
Scramble fry ground beef until cooked and no pink is showing. In a sieve, run under hot water to remove any excess fat.
Add all ingredients together (except coleslaw dressing and crushed taco chips) Refrigerate until ready to serve.
When ready to serve, toss salad well with just enough coleslaw dressing to coat. Top with crushed taco chips.