Mix vinegar and sugar.
Add oil.
Add cabbage to dressing and season with salt and pepper.
Toss with fingers to combine.
Adjust seasoning.
Let stand 20 minutes.
Re-toss and serve.
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).
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!
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
In large bowl with lid mix slaw mix, onion and celery seeds.
Pour splenda over salad.
Mix water and vinegar and pour over salad.
Refrigerate overnight stirring periodically.
You can also put in large zipper bag and turn instead of stirring.
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.
1/4 cup sugar, vinegar, oil (original recipe called for 3/4
igh heat, combine the oil, vinegar, dry mustard, dill weed, celery
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.
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.
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Pour the vinegar and water into a spray bottle. To use, spray on vegetables, and let sit for 5 minutes. Rinse the vegetables under cold, running water using a scrub brush.
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
ow heat, warm the vinegar just until it begins to
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.
Beat together yolks, sugar, and flour.
Add vinegar and water. Cook until thick, top with meringue and brown lightly.
Add chilies to the sauce based on your spice preference. Place
br>Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and
owl combine the garlic, mayo, vinegar, lemon and orange juice, and