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.
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.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
weet, salty and tangy.
Next, combine coleslaw ingredients in a large
nd sticky. Serve ribs with coleslaw.
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.
he pork. Top with the coleslaw then the bun tops and
s evenly distributed throughout the coleslaw. Add more of the mixture
In a large bowl, break noodles into small pieces:
set seasoning packet aside.
Add coleslaw mix almonds and onions.
In a small bowl, combine the oil, vinegar, sugar and contents of seasoning packet.
Pour over coleslaw mixture and toss to coat; serve immediately.\tRefrigerate leftovers.\tYields 6 servings.
Combine first 6 ingredients in a bowl and stir well with a whisk.
Combine coleslaw mix, carrots and onion in a large bowl.
Add mustard mixture to cabbage mixture and toss well to coat.
Cover and chill for 20 to 30 minutes.
Stir before serving.
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
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.
ayo.
To make the coleslaw: In a large bowl combine
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add ...
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
or 5 minutes.
*Empty coleslaw mix into a separate bowl
Mix
all
ingredients,
except
topping.
Press
meat mixture into a loaf pan.
Bake at 375\u00b0 for 45 minutes.
Remove from oven.\tDrain off fat, if desired.
Top with Tangy Topping and bake an additional 30 minutes.
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
Mix everything together and garnish with chopped peanuts.
Note: this recipe can be doubled or tripled.