he hamburger buns, topped with coleslaw (recipe follows), if using.
For
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.
old.
NOTES: 1) The recipe did not suggest a particular
Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
Add white chocolate & continue whisking until chocolate is melted.
Add espresso powder & keep whisking to mix thoroughly.
Remove from heat to cool, whisking every few minutes to keep chocolate together.
Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
up water, sugar, white pepper and salt.(Yes, white pepper is the
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 ...
id, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and
To make the coleslaw, combine all ingredients in a
ins.
Meanwhile, prepare the coleslaw: Sprinkle the cabbage with 1
side.
For the white cabbage salad, mix white cabbage with 1
he pork. Top with the coleslaw then the bun tops and
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
For the coleslaw, whisk together vinegar and mayonnaise. Add cabbage, carrot and spring onions and toss gently. Set aside.
For the steak, combine barbecue sauce, Worcestershire, honey, chili and garlic. Coat beef in sauce then grill until seared on both sides and cooked to your liking. Serve with coleslaw.
Combine coleslaw mix, onion, carrot, and diced red pepper and apple in a large bowl.
in a seperate bowl combine mix the next eight ingredients.
Combine the slaw and the dressing and refrigerate for an hour. ENJOY!
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.
irst 8 ingredients (vinegar through white pepper) in a jar with
Shake jar to combine liquid.
Pour over cabbage mixture and keep in a tupperware-type container in the refrigerator overnight is best to allow the flavor to blend.
*Note:This coleslaw will last much longer than most.
In frig.
it lasts up to 2 weeks.
It does excellent when you need to take it on a picnic.
Everyone seems to ask for this recipe.
Enjoy!
br>Meanwhile, to make the coleslaw, combine all ingredients in a
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.