All-You-Can-Eat Coleslaw
---------- Recipe via Meal-Master (tm) v8.02Title: All-You-Can-Eat ColeslawCategories: Salads, Vegetables, FormattedYield: 4 servings1 Cabbage, head; gratedSalt; to tastePepper, black; to taste2 pk Sweetener, artificial1/4 c Vinegar, wineToss and chill. Each serving = however much you eat!Source: rec.food.recipes
Amy's Coleslaw
Recipe By :Serving Size : 6 Preparation Time :0:15Categories : Bell peppers CabbageNuts Picnic foodSalad VegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------16 Ozs Coleslaw1/2 cup Green Pepper -- coarsely chopped1/2 cup Red Pepper -- coarsely chopped5 Scallions -- sliced8 Ozs Water chestnut, Canned -- drained and sliced3 Ozs Chinese Noodles -- crushedDressing1/2 cup Vegetable Oil1/4 cup Sugar2 Tbsp Vinegar1 Tsp Salt1/8 Tsp Pepper1 Tsp Accent. Seasoning Mix2 1/4 Ozs Sliced AlmondsCombine everything and serve immediately. Source: rec.food.recipes
Apple Coleslaw
Title: Apple ColeslawCategories: Veggies, SaladsYield: 10 Servings1 sm Cabbage; thinly sliced1 lg Apple; cubed2 tb Sugar1 ts Grated orange peel1/8 ts Cinnamon1/8 ts Cloves (if desired)1/2 ts Salt1/2 c Mayonnaise or Sour Cream1 ts Lemon juiceIn a large bowl, combine all ingredients; toss lightly.Source: The Pillsbury Cookbook
Asian Coleslaw
1/2 head Chinese (Napa) cabbage; orgreen cabbage; shredded1/2 small red cabbage; shredded4 carrots; grated3 green onions; chopped1/2 cup chopped fresh cilantro or parsley----DRESSING----3 tablespoons lemon juice3 tablespoons rice vinegar3 tablespoons honey1 tablespoons soy sauce1/2 teaspoon hot chili paste; optional2 cloves garlic; minced1 teaspoon minced fresh ginger root1 tablespoon sesame oilColeslaws made with all kinds of international ingredients are becoming very common in up scale restaurants, but they are easy to make at home - inexpensive and low in fat! This salad can be prepared in advance and keeps well in the refrigerator for four days. If you prefer, you can use the cabbage and carrots raw instead of wilting them in boiling water You can also use just one type of cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling water over. Drain well. Rinse with cold water and drain well again. Toss green onions and cilantro with cabbage. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary Country-style Coleslaw: Omit Chinese cabbage, red cabbage and cilantro. Shred 1 green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar, 2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions and salt to taste. Taste and adjust seasonings if necessary.Contributor: Simply HeartSmart Cooking - Bonnie SternYield: 6 to 8 servingsSource: rec.food.recipes
Bayou Carlin Coleslaw
Title: Bayou Carlin ColeslawCategories: Cajun, SaladsYield: 4 Servings1/3 c Vinegar1/4 c Salad oil2 tb Sugar2 ts Onion flakes1 ts Salt1 ts Dry mustard1/2 ts Celery salt1/4 ts Tabasco sauce4 c Cabbage (red and/or green)--- shredded1 Carrot; grated1/4 c Green pepper; choppedRecipe by: From the land of TABASCO sauce In bowl, combine vinegar,oil, sugar, onion flakes, salt, dry mustard, celery salt, Tabascosauce. Mix well. Add cabbage, carrot and green pepper. Toss to mix.Cover and refrigerate. Toss again before serving. Serves 4.Source: rec.food.cooking
Buttermilk Coleslaw
Title: Buttermilk ColeslawCategories: SaladsYield: 6 ServingsMMMMM--------------------------DRESSING-------------------------------1/2 c Buttermilk1/2 c Mayonnaise1 ts Vinegar1/2 ts Prepared mustard1 ts Worcestershire sauce1 ts Celery seed1/2 ts Salt1/2 ts PaprikaMMMMM---------------------------SALAD--------------------------------4 c Shredded cabbageBlend buttermilk and mayonnaise in bowl add vinegar, mustard,worcestershire sauce, celery seed salt and paprika. Mix well.Toss with cabbage.NOTE: Caraway seed or dill seed may be substituted for celery seed.Cabbage Patch Coleslaw
2 cup shredded cabbage1/2 cup chopped, fresh parsley1/2 cup sliced onion4 Tbsp. sugar3 Tbsp. vinegar2 Tbsp. oil1 tsp. saltCombine cabbage, parsley and onion. Set aside. Mixtogether sugar, vinegar, oil and salt. Add to cabbage and mixwell. For a large recipe (12 cups) use 12 cups cabbage and addonion and parsley as you like. Use 12 tablespoons sugar, 9tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt.Prepare as before. Refrigerate. Best after standing a day orseveral hours but may be eaten as soon as mixed.Source: rec.food.recipesCajun Coleslaw
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: CAJUN COLESLAWCategories: Side dishes Yield: 10 servings 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"-----
Chinese Coleslaw
1 large head green cabbage (or 20 ounces packaged shredded cabbage)8 green onions, trimmed and thinly sliced3/4 cup sliced almonds, toasted1/2 cup sesame seeds, toasted2 packages Chinese Ramen noodles, uncooked (discard flavor packets)Rice Wine Vinaigrette to taste (recipe below)Garnishes: Green onion brushes, roasted sliced almondsJust before serving, combine cabbage, green onions, almonds, sesame seedsand Ramen noodles and toss with just enough dressing to moisten.Rice Wine VinaigretteMakes 1 1/3 cups1 cup salad oil1/3 cup rice wine vinegar (see note)1/4 cup granulated sugar2 tsp salt1 tsp pepperMix the oil, vinegar, sugar, salt and pepper together and toss withcoleslaw. (Note: Available in the Asian foods section of most grocerystores.) Makes 8 servings.Source: rec.food.recipes
Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Coleslaw
Coleslaw Serves 42 medium eating apples, cored1 Tbsp lemon juice225g (8 oz) white cabbage, finely shredded1 medium carrot, grated1 small onion, chopped50g (2 oz) Red Leicester cheese, grated, or Cheddar2 Tbsp parsley, chopped150 ml (5 fl oz) soured cream2 Tbsp milk1/2 tsp Worcester sauceSalt and freshly ground pepperGrate the apples coarsely and sprinkle with lemon juice. Place them in alarge bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mixthe soured cream with the milk, Worcester sauce and seasoning. Pour over thecabbage mixture and mix well. Transfer to a serving dish.Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.Source: rec.food.recipes
Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.
Coleslaw with Green Apples
Title: Coleslaw with Green ApplesCategories: Salads, Low fatYield: 6 Servings4 c Shredded green and redCabbage1 Large carrot, shredded2 Green apples, shredded withTheir skin3 tb Nonfat plain yogurt1 tb Grainy-style of honeyMustard2 tb Apple cider vinegar1 tb Apple juice concentrate1 ts Honey1/4 ts Salt1/4 ts Freshly cracked black pepperShred the cabbage, carrot, and apples in a food processor or with ahand grater over a large bowl.Whisk together the remaining ingredients. When well blended, pourover the cabbage mixture. Allow to marinate for 30-40 minutes orlonger. This can be made up to 1 day in advance.Serving size=1 cup: 60 calories per serving, .5 gm fat, .1 mgcholesterol,152 mg sodiumFrom: Eat More Weigh Less by Dean Ornish, M.D.Coleslaw with Raisins and Walnuts
Serves 4225g (8 oz) white cabbage, finely shredded3 small carrots, coarsely grated3 tablespoons mayonnaise1 tsp French mustard1 tsp sugarSalt and pepper1 Tbsp raisins1 Tbsp walnuts, choppedToss the cabbage and carrots together in a bowl. Mix the mayonnaise withall the remaining ingredients and, using your hands, combine it with thecabbage and carrots.Source: rec.food.recipes
Collage Coleslaw
Title: Collage ColeslawCategories: SaladsYield: 6 Servings2 c Shredded green cabbage1 c Shredded red cabbage1 c Shredded carrots1/2 c Sour cream2 tb Sugar2 tb Vinegar1/2 ts Saltds PepperMix shredded cabbages and carrots. Combine remaining ingredients inseparate container; pour over cabbage and carrots. Mix lightly andrefrigerate
. Cranberry And Walnut Coleslaw
For the dressing: 1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 tsp. celery seed For the coleslaw: 1 cup walnuts, coarsely chopped 1 cup dried cranberries 2 cups red cabbage, finely sliced 2 cups green cabbage, finely sliced 1/4 cup thinly sliced red onion Mix the dressing ingredients together.Put the coleslaw ingredients into a bowl and toss with the dressing.Cover and let refrigerate about 3 hours before serving. Stir and drainoff all liquid before serving.Makes 6 servings.Note: The slaw keeps for about 5 days, covered and refrigerated.
Creamy Coleslaw
1/4 cup light mayonnaise1/4 cup light sour cream1 tablespoon cider vinegar2 teaspoons granulated sugar1/2 teaspoon Dijon mustard1/4 teaspoon celery seeds1/4 teaspoon each salt and pepper3 cups finely shredded cabbage2 large carrots; grated2 green onions; slicedIn large bowl, stir together mayonnaise, sour cream, vinegar, sugar,mustard, celery seeds, salt and pepper. Add cabbage, carrots and greenonions; stir to coat well.Contributor: Canadian Living - April, 1999Yield: 4 servingsSource: rec.food.recipes
Crunchy Bacon Coleslaw
Title: Crunchy Bacon ColeslawCategories: SaladsYield: 8 Servings3/4 c Dressing, Miracle Whip1 tb Sugar4 c Cabbage, green, shredded1 c Cabbage, red, shredded1/2 c Peanuts, chopped4 Bacon, crisply cooked, crumbMix dressing and sugar in large bowl. Add remaining ingredients; mixlightly. Refrigerate.Source: rec.food.cooking
Crunchy Peanut Coleslaw
Serves 4350g (12 oz) white cabbage, cored and finely sliced225g (8 oz) carrots, grated coarsely110g (4 oz) celery, finely sliced3 kiwi fruit, peeled and chopped4 Tbsp French dressing50g (2 oz) peanuts, coarsely choppedBlack pepper to seasonFresh parsley to garnishCombine the vegetables and kiwi fruit into a large bowl. Pour the dressingover the salad and stir. Cover and keep cool for at least 3 to 4 hoursbefore serving. Just before serving toss the peanuts into the salad, seasonwith some black pepper and garnish if you wish with some fresh parsley.Florida Coleslaw
Title: Florida Coleslaw (Florida Cooking)Categories: SaladsYield: 4 Servings1/2 Head (3/4 to 1 pound)--cabbage3 Onions or scallions with--tops, sliced very thin1 1/2 ts Dried dillweed or 2 tb--minced fresh dill1/2 ts Salt1/4 ts Freshly ground pepper3 tb Red wine vinegar2 tb Vegetable or olive oil1/3 c MayonnaiseShred the cabbage fine with a sharp knife or in a food processor. Cutout the core; this is the cook's bonus if it is sweet, discard it ifit is bitter. In a medium-size bowl, combine the cabbage with thegreen onions, dill, salt, pepper, and vinegar. Toss lightly, add theoil and mayonnaise, and toss again. Cover and chill 1 hour beforeserving.FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.Typed in by: Ronnie Wright ... from a file of Carl Berger From: DaleShipp Date: 17 Oct 98Freezer Coleslaw
Title: Freezer ColeslawCategories: Salads, VeggiesYield: 14 Cups12 c Shredded cabbage1 ts Salt1 c White vinegar1/3 c Granulated sugar1/4 c Water1 ts Mustard seeds1 ts Celery seeds2 c Shredded carrots1 Green pepper, finely choppedToss cabbage lightly with salt. Cover and let sit for 1 hour; drainwell. Meanwhile, in saucepan, combine vinegar, sugar, water, mustardseeds and celery seeds. Bring to boil and boil for 1 minute; coolcompletely.In large bowl, mix together cabbage, carrots and green pepper; addvinegar mixture. Spoon coleslaw into plastic containers, leaving a 1inch head space. Seal, date and freeze. (The coleslaw will keep forup to 3 months in freezer. To thaw, place overnight in refrigerator.One-cup containers can be thawed on kitchen counter in 2 hours.)Makes about 14 cups Typed in MMFormat by mohanblueginger@yahoo.com
Fresh Coleslaw with Fennel Seed Vinaigrette
Title: Fresh Coleslaw with Fennel Seed VinaigretteCategories: SaladsYield: 6 Servings1 lg Head green cabbage2/3 c Red bell pepper; chopped2/3 c Green bell pepper2/3 c Tarragon vinegar1/2 c Olive oil1/3 c Sugar2 1/4 ts Fennel seeds; mincedCore cabbage. Peel off 6 whole leaves; cover and refrigerate. Quarterremaining cabbage. Thinly slice enough cabbage to measure 9 cups(reserve any remainder for another use). Combine sliced cabbage andbell peppers in large bowl.Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stirover medium heat until sugar dissolves and mixture is heated through.Pour over sliced cabbage and bell peppers. Toss well. Season totaste with salt and pepper. Cover and refrigerate at least 4 hoursor overnight, tossing occasionally.Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.Source: Bon Appetit Magazine, Oct. 1992.Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com orJPHELPS@nvn.comHealthy Coleslaw
Title: Healthy ColeslawCategories: Salads, Low fatYield: 2 Servings-Cooking Without Fat by-George Mateljan1/3 c Nonfat yogurt or 1/3 cup-yogurt cheese (recipe to-follow)1 tb Apple cider vinegar2 tb Honey2 c Coarsely chopped cabbage1/2 c Shredded carrots1/4 c Chopped green pepper1/4 c Finely chopped celeryCombine yogurt, vinegar and honey in bowl large enough to holdcoleslaw. Stir until smooth and well blended. Add vegetables and mixwell. Cover and chill for a minimum of 15 minutes. Toss again beforeserving and drain liqid, if desired. Use a slotted spoon to serve. 4servings. 61 calories, .2 gram fat, 28 mg sodium, 1.4 g dietary fiber.NONFAT YOGURT CHEESEYogurt cheese is an excellent nonfat substitute for cream cheese,sour cream and mayonnaise. 32-oz carton plain nonfat yogurtYou my drain the yogurt using any one of several different methods:a. Line a large strainer with either cheesecloth or coffee filters.Spoon in yogurt, refrigerate and let drain into a large bowl or jar.b. You can use the same method with a drip coffee maker lined withdouble paper coffee filters. c. A special yogurt cheese funneldesigned for this specific purpose is now available in some healthfood and gourmet stores.Drain for the desired time: 4-6 hours for sour cream consistency; 12hours or longer for whipped cream cheese consistency and for desserttoppings. 24 hours or longer for cream cheese consistency Yield:about 2 cups , 16 calories, .05 g fat, 22 mg sodium Important note:Some brands of yogurt contain gelatin or guar gumwhich prevent thewhey from draining as quickly. Read the label and avoid these brands.Note: For every cup of yogurt cheese desired, use two cups ofyogurt. The liquid whey that drains off will be bright yellow incolor. Discard liquid. Yogurt cheese will keep in the refrigeratorfor up to five dys. Dee (W.P.B.,FL)Posted by D.MORRISEY [DEE] on Sep 15, 1992MM by Cathy Svitek
Indonesian Coleslaw
salads4 cups finely shredded cabbage1 small sweet red pepper; cut in thin short strips2 medium carrots; grated4 green onions; chopped1 cup bean sprouts1/4 cup chopped fresh coriander (cilantro)1/4 cup chopped peanuts----DRESSING----3 tablespoons (each) rice vinegar and hoisin sauce2 teaspoons (each) sesame oil and minced gingerroot1 teaspoon (each) soy sauce and granulated sugar1 clove garlic; mincedIn large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well. Make ahead: Through step 2, cover and refrigerate for up to 1 day. Contributor: Anne Lindsay's New Light Cooking
Kfc Coleslaw
Title: Kfc ColeslawCategories: Salads, CopycatYield: 1 Servings8 c Finely chopped cabbage (1-head)1/4 c Shredded carrot (1 medium)1/3 c Sugar1/2 ts Salt1/8 ts Pepper1/4 c Milk1/2 c Mayonnaise1/4 c Buttermilk1 1/2 tb White vinegar2 1/2 tb Lemon juiceBe sure that the cabbage and carrots are chopped up into very finepieces (about the size of rice kernels). Combine the sugar, salt,pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, andbeat until smooth. Add the cabbage and carrots and mix well. Coverand refrigerate for at least 2 hours before serving.Note: The critical part of this coleslaw is the flavor- enhancementperiod prior to eating. Be absolutely certain the coleslaw sits inthe refrigerator for at least a couple of hours prior to serving for agreat-tasting slew of slaw.Serves: 8 From: "Top Secret Recipes" Cookbook Posted by: DebbieCarlsonFrom: Debbie Carlson Date: 12-01-94
Layered Coleslaw
GOLD DRESSING:300 ml (10 fl oz) mayonnaise1/2 tsp salt1/8 tsp pepper1/8 tsp paprika2 tsp sugar2 Tbsp vinegar2 Tbsp milk2 tsp English mustard2 egg yolksFinely shred the cabbage. Score the cucumber from end to end with avegetable knife, remove alternate strips of peel with a pointed knife, thencut the cucumber crosswise in thin slices. Wash and seed the pepper and cutinto 5 mm rings. Cut the peeled onions into rings. Prepare and wash theradishes and slice very thinly.Arrange about a quarter of the cabbage in a salad bowl; on this arrange thecucumber in a layer, cover with another quarter of the cabbage, then a layerof green pepper rings. Next cover with another quarter of the cabbage, thenwith a complete layer of onion rings; finally heap the remaining cabbage inthe centre. Arrange the radish slices round the outer edge.Mix all the dressing ingredients together. Serve in a small jug with thecoleslaw.Helen GaffneyLots more recipes at Helen's British Cooking Sitehttp://www.hwatson.force9.co.uk/
Lemon Coleslaw
Title: Lemon ColeslawCategories: SaladsYield: 6 Servings1/2 c Mayonnaise1/2 c Sour cream1/4 c Fresh lemon juice2 tb Dijon mustard2 tb Olive oil2 tb Sugar1 tb White wine vinegar1 tb Prepared horseradish1 ts Salt1/2 ts Celery seeds1/2 ts Pepper8 c Shredded cabbage (about 1 1/1/2 ea Red bell pepper (cut into ma1/2 ea Green bell pepper (cut into1/4 ea Red onion (cut into matchsti1 ea Carrot, shredded2 tb Chopped fresh parsley2 ts Grated lemon peelCombine first 11 ingredients in bowl; wisk to blend. Refrigeratedressing until cold. (Can be prepared 1 day ahead). Combine cabbage,bell peppers, onion, carrot, parsley and lemon peel in large bowl.Toss with enough dressing to season to taste and serve.Source: rec.food.cooking
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Lexington Coleslaw
Title: Lexington ColeslawCategories: Salads, Vegetables, FormattedYield: 6 servings1 md Cabbage, head; 2-3 pound3 tb Sugar, granulated1 c Vinegar, cider2/3 c Ketchup1/2 c Water1/8 ts Cayenne1/8 ts Chile, red, crushed1/4 ts Pepper, black3/4 ts Salt; or to taste1 ds Hot pepper sauceGrate or thinly slice the cabbage. In a smallsaucepan combine the sugar and vinegar and cook overmedium heat until the sugar dissolves. Whisk in theother ingredients and simmer over medium-high heat for10 minutes. If mixtures seems too thick, thin with 1tablespoon of warm water at a time until properconsistancy is reached. Pour the warm sauce over thegrated cabbage. Toss to combine thoroughly, and serveimmediately.
Low-Cal Coleslaw
2 cups shredded cabbage1/2 cup shredded carrot1/4 cup chopped red or green onion1/2 cup chopped sweet red or yellow; orgreen pepper; optional----DRESSING----1 clove garlic; minced1/4 cup water2 tablespoons lemon juice1 tablespoon granulated sugar1 tablespoon olive oil1 teaspoon Dijon mustardsalt and pepperFor an attractive salad, use a combination of red and green cabbage, then garnish with toasted caraway seeds, or regular or black sesame seeds. In salad bowl, combine cabbage, carrot and onion; add sweet pepper (if using). Dressing: Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar dissolves. Add salt and pepper to taste. Pour over salad and toss to mix. Contributor: Lighthearted Everyday Cooking - Anne LindsayYield: 4 servings
Meg's Coleslaw
1 head cabbage, very thinly sliced (or 1 bag angel-cut cole slaw)2 Tbsp kosher salt3/4 cup nonfat sour cream1/4 cup mayonnaisepepper to tasteCombine the cabbage and kosher salt, rubbing mixture together with your fingers.Let stand 20-30 minutes. Add remaining ingredients, adjusting seasoning to yourtaste. Chill about 30 minutes.
Mother in Law Coleslaw
Title: Mother in Law ColeslawCategories: SaladsYield: 8 Servings1 md Cabbage, grated3 md Carrots, grated4 Sweet gherkins, diced1 tb Sweet pickle juice1 1/2 tb Sugar1 tb White vinegar1/2 c MayonnaiseCombine cabbage, carrots and gherkins. Blend remaining ingredients;add to vegetable mixture. Chill.Stir before serving.
North Carolina Coleslaw
1 pound finely shredded cabbage1 medium onion, finely chopped1 medium green pepper, finely chopped1/2 cup vinegar1/2 cup sugar1/2 cup salad oilsaltpeppercelery seedPut cabbage, onion, and green pepper in a large bowl.In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.Immediately pour over vegetables in the bowl. Add salt and pepper and agenerous sprinkling of celery seed, to taste. Toss to coat vegetables.Refrigerate coleslaw for several hours or overnight for best flavor.
Oriental Coleslaw
1/4 cup sliced almonds1/4 cup sunflower seeds2 tablespoons sesame seeds6 cups thinly sliced cabbage; green, red or Napa3 cups bean sprouts1/2 cup chopped green onions1 package (3 oz) dried Oriental soup noodles; crushed----DRESSING----1/4 cup cider vinegar or rice vinegar2 tablespoons granulated sugar2 tablespoons sodium-reduced soy sauce2 tablespoons sesame oilpepperSpread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and noodles. Dressing: In small bowl, combine vinegar, sugar and soy sauce; whisk in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage mixture. Cover and refrigerate for at least 1 hour. If soup noodles are unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in 2-inch pieces. Contributor: Anne Lindsay's Light KitchenYield: 12 servings.
Oriental Coleslaw
3/4 cup chopped snow peas3 cups shredded green cabbage3 cups shredded red cabbage1 cup sliced water chestnuts1 cup sliced red peppers3/4 cup canned mandarin oranges; drained2 medium green onions; chopped-----DRESSING-----3 tablespoons brown sugar2 tablespoons rice wine vinegar2 tablespoons vegetable oil1 tablespoon soya sauce1 tablespoon sesame oil1 teaspoon minced garlic1 teaspoon minced ginger rootIn saucepan of boiling water or microwave, blanch snow peas just untiltender-crisp, approximately 1 to 2 minutes; refresh in cold water anddrain. Place in serving bowl with shredded cabbage, water chestnuts, redpeppers, mandarin oranges and green onions; toss well to combine.In small bowl whisk together brown sugar, vinegar, vegetable oil, soyasauce, sesame oil, garlic and ginger; pour over salad and toss well.NOTESOther vegetables such as green beans or broccoli can replace snow peas.Great variation on usual coleslaw.Prepare salad and dressing early in the day. Best if tossed just beforeserving.Contributor: Rose Reisman's Enlightened Home CookingYield: 8 servings
Overnight Coleslaw
Title: Overnight ColeslawCategories: SaladsYield: 14 Servings12 c Shredded cabbage med head1 Green pepper,chopped1 Red onion,med chopped2 Carrots shredded1 c SugarMMMMM--------------------------DRESSING-------------------------------2 ts Sugar1 ts Dry mustard1 ts Cellery seeds1 ts Salt1 c Vinegar3/4 c Vegetable oilIn a large bowl mix the first 4 ingredients, sprinkle with sugarand set aside. In a saucepan,combine dressing ingredients and bringto a boil. Remove from the heat and pour over the vegetables,stirring to cover evenly. Cover and refrigerate over night. Stirwell before servingTaste of Home magPepperblast Coleslaw
Title: Pepperblast ColeslawCategories: SaladsYield: 12 Servings4 c White cabbage - shredded4 c Purple cabbage - shredded4 Green onions - chopped2 Carrots - shredded1 Yellow pepper - chopped1 Green pepper - chopped1 Chili pepper - chopped4 tb Fresh basil - choppedMMMMM--------------------------DRESSING-------------------------------1/2 c Sour cream1/2 c Mayonnaise1 Garlic clove - minced1/2 ts Chili powderpn Cayenne pepper to tasteCombine vegetables in large bowl. Blend dressing ingredients andpour over salad. Toss. Chill 30 minutes or overnight before serving.Serves 12.Calgary Sun, Monday, July 30, 1990 - Cinda Chavich From Myra Sable's"Elegant Entertaining Cookbook."Fat grams per serving: Approx. Cook Time:Cholesterol per serving: Marks:From: Fred Towner Date: 03-02-96
Pineapple Coleslaw
Pineapple Coleslaw---------- Recipe via Meal-Master (tm) v8.03Title: Pineapple ColeslawCategories: SaladsYield: 6 servings1 sm Head of green cabbageShredded2 Carrots peeled and fineDiced1/2 c Pineapple juice1 c Mayo1 tb Sugards Salt and white pepper2 tb White vinegarCombine everything and mix well. May add some finelychopped diced fresh or canned pineapple. I don't.Variations on dressing: replace pineapple juice withapplejuice or cider, mango nectar, coconut milk, ororange juice. This is a delicious no frills coleslaw Ibet you will enjoy! Note: total of shredded cabbageand carrots equal a pound so its just as easy to buy asupermarket cello pack of the preshredded coleslaw mix
! Pink Turtle Coleslaw
Title: Pink Turtle ColeslawCategories: SaladsYield: 6 ServingsMMMMM-----------------EILEEN LAMPARELLI CGDR39A----------------------Cabbage;shredded3 x Carrots;shredded1/2 c Onion;minced1/4 c Red pepper;mincedSalt and pepper1/2 c White vinegar1/2 c Oil2 tb SugarCombine cabbage, carrots, onion, red pepper and salt and pepper totaste. Blend together vinegar, oil and sugar and pour over cabbagemixture. Toss to coat well.
Red Coleslaw
Title: Red ColeslawCategories: Vegetables, SaladsYield: 10 Servings1 c Sugar1 c Warm vinegar4 c Beets, cooked, chopped4 c Cabbage, shredded1/2 c Horseradish1 ts SaltDissolve sugar in vinegar. Add rest of ingredients and mix well. Chillbefore serving.From: Merrymeeting Merry Eating, A Collection of Recipes Gathered inMaine Privately published by the Regional Memorial hospitalAuxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Sour Cream Coleslaw
Title: Sour Cream ColeslawCategories: SaladsYield: 4 Servings1 c Dairy sour cream2 tb Sugar2 tb Vinegar1 tb Mayonnaise1/2 ts Salt (optional)1/4 ts Freshly ground pepper6 c Shredded veggies (I usedCabbage, carrot and broccoliCombined)Blend together sour cream, sugar, salt, pepper, vinegar andmayonnaise. Stir into cabbage.Origin: From recipe posted in echo by Karen Deck. ( Farm Journal'sCooking & Entertaining in America From the collection of Karen Deck)Shared by: Sharon Stevens, Jan/95
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Texas Blue Cheese Slaw
* Exported from MasterCook * Texas Blue Cheese SlawRecipe By :the California Culinary AcademyServing Size : 6 Preparation Time :0:20Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups finely shredded Savoy cabbage 1/2 cup minced green onions 1/2 cup minced green bell pepper 2 tablespoons minced fresh dill 1 cup nonfat plain yogurt 2 tablespoons sour cream 3 tablespoons white wine vinegar 1 tablespoon honey 3 ounces blue cheese herbal salt substitute and pepper -- to tasteIn a large bowl combine cabbage, onions, bell pepper, and dill.Blend together yogurt, sour cream, vinegar, honey, and blue cheese.Toss dressing with cabbage mixture. Add salt substitute and pepper to taste. - - - - - - - - - - - - - - - - - - -Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 7gProtein; 11g Carbohydrate; 13mg Cholesterol; 244mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;0 Other CarbohydratesNOTES : Savoy cabbage is combined with nonfat yogurt, minced green onions, and chunks of blue cheese to make this hearty-and healthy-slaw. It keeps for 24 hours, so you can make it the night before a picnic.Nutr. Assoc. : 4844 679 3572 3360 4243 0 0 0 0 0
Williamson's Brother's Coleslaw
Recipe By :Williamson's Brother's BBQServing Size : 8 Preparation Time :0:00Categories : Cabbage SaladVegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Head Cabbage -- finely chopped1 cup Mayonnaise3 Tbsp Sugar1/4 cup Onion -- choppedSalt -- to tasteCombine everything in bowl. Stir to mix well. Chill at least 30 minutes beforeserving.
---------- Recipe via Meal-Master (tm) v8.02Title: All-You-Can-Eat ColeslawCategories: Salads, Vegetables, FormattedYield: 4 servings1 Cabbage, head; gratedSalt; to tastePepper, black; to taste2 pk Sweetener, artificial1/4 c Vinegar, wineToss and chill. Each serving = however much you eat!Source: rec.food.recipes
Amy's Coleslaw
Recipe By :Serving Size : 6 Preparation Time :0:15Categories : Bell peppers CabbageNuts Picnic foodSalad VegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------16 Ozs Coleslaw1/2 cup Green Pepper -- coarsely chopped1/2 cup Red Pepper -- coarsely chopped5 Scallions -- sliced8 Ozs Water chestnut, Canned -- drained and sliced3 Ozs Chinese Noodles -- crushedDressing1/2 cup Vegetable Oil1/4 cup Sugar2 Tbsp Vinegar1 Tsp Salt1/8 Tsp Pepper1 Tsp Accent. Seasoning Mix2 1/4 Ozs Sliced AlmondsCombine everything and serve immediately. Source: rec.food.recipes
Apple Coleslaw
Title: Apple ColeslawCategories: Veggies, SaladsYield: 10 Servings1 sm Cabbage; thinly sliced1 lg Apple; cubed2 tb Sugar1 ts Grated orange peel1/8 ts Cinnamon1/8 ts Cloves (if desired)1/2 ts Salt1/2 c Mayonnaise or Sour Cream1 ts Lemon juiceIn a large bowl, combine all ingredients; toss lightly.Source: The Pillsbury Cookbook
Asian Coleslaw
1/2 head Chinese (Napa) cabbage; orgreen cabbage; shredded1/2 small red cabbage; shredded4 carrots; grated3 green onions; chopped1/2 cup chopped fresh cilantro or parsley----DRESSING----3 tablespoons lemon juice3 tablespoons rice vinegar3 tablespoons honey1 tablespoons soy sauce1/2 teaspoon hot chili paste; optional2 cloves garlic; minced1 teaspoon minced fresh ginger root1 tablespoon sesame oilColeslaws made with all kinds of international ingredients are becoming very common in up scale restaurants, but they are easy to make at home - inexpensive and low in fat! This salad can be prepared in advance and keeps well in the refrigerator for four days. If you prefer, you can use the cabbage and carrots raw instead of wilting them in boiling water You can also use just one type of cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling water over. Drain well. Rinse with cold water and drain well again. Toss green onions and cilantro with cabbage. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary Country-style Coleslaw: Omit Chinese cabbage, red cabbage and cilantro. Shred 1 green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar, 2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions and salt to taste. Taste and adjust seasonings if necessary.Contributor: Simply HeartSmart Cooking - Bonnie SternYield: 6 to 8 servingsSource: rec.food.recipes
Bayou Carlin Coleslaw
Title: Bayou Carlin ColeslawCategories: Cajun, SaladsYield: 4 Servings1/3 c Vinegar1/4 c Salad oil2 tb Sugar2 ts Onion flakes1 ts Salt1 ts Dry mustard1/2 ts Celery salt1/4 ts Tabasco sauce4 c Cabbage (red and/or green)--- shredded1 Carrot; grated1/4 c Green pepper; choppedRecipe by: From the land of TABASCO sauce In bowl, combine vinegar,oil, sugar, onion flakes, salt, dry mustard, celery salt, Tabascosauce. Mix well. Add cabbage, carrot and green pepper. Toss to mix.Cover and refrigerate. Toss again before serving. Serves 4.Source: rec.food.cooking
Buttermilk Coleslaw
Title: Buttermilk ColeslawCategories: SaladsYield: 6 ServingsMMMMM--------------------------DRESSING-------------------------------1/2 c Buttermilk1/2 c Mayonnaise1 ts Vinegar1/2 ts Prepared mustard1 ts Worcestershire sauce1 ts Celery seed1/2 ts Salt1/2 ts PaprikaMMMMM---------------------------SALAD--------------------------------4 c Shredded cabbageBlend buttermilk and mayonnaise in bowl add vinegar, mustard,worcestershire sauce, celery seed salt and paprika. Mix well.Toss with cabbage.NOTE: Caraway seed or dill seed may be substituted for celery seed.Cabbage Patch Coleslaw
2 cup shredded cabbage1/2 cup chopped, fresh parsley1/2 cup sliced onion4 Tbsp. sugar3 Tbsp. vinegar2 Tbsp. oil1 tsp. saltCombine cabbage, parsley and onion. Set aside. Mixtogether sugar, vinegar, oil and salt. Add to cabbage and mixwell. For a large recipe (12 cups) use 12 cups cabbage and addonion and parsley as you like. Use 12 tablespoons sugar, 9tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt.Prepare as before. Refrigerate. Best after standing a day orseveral hours but may be eaten as soon as mixed.Source: rec.food.recipesCajun Coleslaw
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: CAJUN COLESLAWCategories: Side dishes Yield: 10 servings 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"-----
Chinese Coleslaw
1 large head green cabbage (or 20 ounces packaged shredded cabbage)8 green onions, trimmed and thinly sliced3/4 cup sliced almonds, toasted1/2 cup sesame seeds, toasted2 packages Chinese Ramen noodles, uncooked (discard flavor packets)Rice Wine Vinaigrette to taste (recipe below)Garnishes: Green onion brushes, roasted sliced almondsJust before serving, combine cabbage, green onions, almonds, sesame seedsand Ramen noodles and toss with just enough dressing to moisten.Rice Wine VinaigretteMakes 1 1/3 cups1 cup salad oil1/3 cup rice wine vinegar (see note)1/4 cup granulated sugar2 tsp salt1 tsp pepperMix the oil, vinegar, sugar, salt and pepper together and toss withcoleslaw. (Note: Available in the Asian foods section of most grocerystores.) Makes 8 servings.Source: rec.food.recipes
Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Coleslaw
Coleslaw Serves 42 medium eating apples, cored1 Tbsp lemon juice225g (8 oz) white cabbage, finely shredded1 medium carrot, grated1 small onion, chopped50g (2 oz) Red Leicester cheese, grated, or Cheddar2 Tbsp parsley, chopped150 ml (5 fl oz) soured cream2 Tbsp milk1/2 tsp Worcester sauceSalt and freshly ground pepperGrate the apples coarsely and sprinkle with lemon juice. Place them in alarge bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mixthe soured cream with the milk, Worcester sauce and seasoning. Pour over thecabbage mixture and mix well. Transfer to a serving dish.Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.Source: rec.food.recipes
Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.
Coleslaw with Green Apples
Title: Coleslaw with Green ApplesCategories: Salads, Low fatYield: 6 Servings4 c Shredded green and redCabbage1 Large carrot, shredded2 Green apples, shredded withTheir skin3 tb Nonfat plain yogurt1 tb Grainy-style of honeyMustard2 tb Apple cider vinegar1 tb Apple juice concentrate1 ts Honey1/4 ts Salt1/4 ts Freshly cracked black pepperShred the cabbage, carrot, and apples in a food processor or with ahand grater over a large bowl.Whisk together the remaining ingredients. When well blended, pourover the cabbage mixture. Allow to marinate for 30-40 minutes orlonger. This can be made up to 1 day in advance.Serving size=1 cup: 60 calories per serving, .5 gm fat, .1 mgcholesterol,152 mg sodiumFrom: Eat More Weigh Less by Dean Ornish, M.D.Coleslaw with Raisins and Walnuts
Serves 4225g (8 oz) white cabbage, finely shredded3 small carrots, coarsely grated3 tablespoons mayonnaise1 tsp French mustard1 tsp sugarSalt and pepper1 Tbsp raisins1 Tbsp walnuts, choppedToss the cabbage and carrots together in a bowl. Mix the mayonnaise withall the remaining ingredients and, using your hands, combine it with thecabbage and carrots.Source: rec.food.recipes
Collage Coleslaw
Title: Collage ColeslawCategories: SaladsYield: 6 Servings2 c Shredded green cabbage1 c Shredded red cabbage1 c Shredded carrots1/2 c Sour cream2 tb Sugar2 tb Vinegar1/2 ts Saltds PepperMix shredded cabbages and carrots. Combine remaining ingredients inseparate container; pour over cabbage and carrots. Mix lightly andrefrigerate
. Cranberry And Walnut Coleslaw
For the dressing: 1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 tsp. celery seed For the coleslaw: 1 cup walnuts, coarsely chopped 1 cup dried cranberries 2 cups red cabbage, finely sliced 2 cups green cabbage, finely sliced 1/4 cup thinly sliced red onion Mix the dressing ingredients together.Put the coleslaw ingredients into a bowl and toss with the dressing.Cover and let refrigerate about 3 hours before serving. Stir and drainoff all liquid before serving.Makes 6 servings.Note: The slaw keeps for about 5 days, covered and refrigerated.
Creamy Coleslaw
1/4 cup light mayonnaise1/4 cup light sour cream1 tablespoon cider vinegar2 teaspoons granulated sugar1/2 teaspoon Dijon mustard1/4 teaspoon celery seeds1/4 teaspoon each salt and pepper3 cups finely shredded cabbage2 large carrots; grated2 green onions; slicedIn large bowl, stir together mayonnaise, sour cream, vinegar, sugar,mustard, celery seeds, salt and pepper. Add cabbage, carrots and greenonions; stir to coat well.Contributor: Canadian Living - April, 1999Yield: 4 servingsSource: rec.food.recipes
Crunchy Bacon Coleslaw
Title: Crunchy Bacon ColeslawCategories: SaladsYield: 8 Servings3/4 c Dressing, Miracle Whip1 tb Sugar4 c Cabbage, green, shredded1 c Cabbage, red, shredded1/2 c Peanuts, chopped4 Bacon, crisply cooked, crumbMix dressing and sugar in large bowl. Add remaining ingredients; mixlightly. Refrigerate.Source: rec.food.cooking
Crunchy Peanut Coleslaw
Serves 4350g (12 oz) white cabbage, cored and finely sliced225g (8 oz) carrots, grated coarsely110g (4 oz) celery, finely sliced3 kiwi fruit, peeled and chopped4 Tbsp French dressing50g (2 oz) peanuts, coarsely choppedBlack pepper to seasonFresh parsley to garnishCombine the vegetables and kiwi fruit into a large bowl. Pour the dressingover the salad and stir. Cover and keep cool for at least 3 to 4 hoursbefore serving. Just before serving toss the peanuts into the salad, seasonwith some black pepper and garnish if you wish with some fresh parsley.Florida Coleslaw
Title: Florida Coleslaw (Florida Cooking)Categories: SaladsYield: 4 Servings1/2 Head (3/4 to 1 pound)--cabbage3 Onions or scallions with--tops, sliced very thin1 1/2 ts Dried dillweed or 2 tb--minced fresh dill1/2 ts Salt1/4 ts Freshly ground pepper3 tb Red wine vinegar2 tb Vegetable or olive oil1/3 c MayonnaiseShred the cabbage fine with a sharp knife or in a food processor. Cutout the core; this is the cook's bonus if it is sweet, discard it ifit is bitter. In a medium-size bowl, combine the cabbage with thegreen onions, dill, salt, pepper, and vinegar. Toss lightly, add theoil and mayonnaise, and toss again. Cover and chill 1 hour beforeserving.FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.Typed in by: Ronnie Wright ... from a file of Carl Berger From: DaleShipp Date: 17 Oct 98Freezer Coleslaw
Title: Freezer ColeslawCategories: Salads, VeggiesYield: 14 Cups12 c Shredded cabbage1 ts Salt1 c White vinegar1/3 c Granulated sugar1/4 c Water1 ts Mustard seeds1 ts Celery seeds2 c Shredded carrots1 Green pepper, finely choppedToss cabbage lightly with salt. Cover and let sit for 1 hour; drainwell. Meanwhile, in saucepan, combine vinegar, sugar, water, mustardseeds and celery seeds. Bring to boil and boil for 1 minute; coolcompletely.In large bowl, mix together cabbage, carrots and green pepper; addvinegar mixture. Spoon coleslaw into plastic containers, leaving a 1inch head space. Seal, date and freeze. (The coleslaw will keep forup to 3 months in freezer. To thaw, place overnight in refrigerator.One-cup containers can be thawed on kitchen counter in 2 hours.)Makes about 14 cups Typed in MMFormat by mohanblueginger@yahoo.com
Fresh Coleslaw with Fennel Seed Vinaigrette
Title: Fresh Coleslaw with Fennel Seed VinaigretteCategories: SaladsYield: 6 Servings1 lg Head green cabbage2/3 c Red bell pepper; chopped2/3 c Green bell pepper2/3 c Tarragon vinegar1/2 c Olive oil1/3 c Sugar2 1/4 ts Fennel seeds; mincedCore cabbage. Peel off 6 whole leaves; cover and refrigerate. Quarterremaining cabbage. Thinly slice enough cabbage to measure 9 cups(reserve any remainder for another use). Combine sliced cabbage andbell peppers in large bowl.Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stirover medium heat until sugar dissolves and mixture is heated through.Pour over sliced cabbage and bell peppers. Toss well. Season totaste with salt and pepper. Cover and refrigerate at least 4 hoursor overnight, tossing occasionally.Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.Source: Bon Appetit Magazine, Oct. 1992.Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com orJPHELPS@nvn.comHealthy Coleslaw
Title: Healthy ColeslawCategories: Salads, Low fatYield: 2 Servings-Cooking Without Fat by-George Mateljan1/3 c Nonfat yogurt or 1/3 cup-yogurt cheese (recipe to-follow)1 tb Apple cider vinegar2 tb Honey2 c Coarsely chopped cabbage1/2 c Shredded carrots1/4 c Chopped green pepper1/4 c Finely chopped celeryCombine yogurt, vinegar and honey in bowl large enough to holdcoleslaw. Stir until smooth and well blended. Add vegetables and mixwell. Cover and chill for a minimum of 15 minutes. Toss again beforeserving and drain liqid, if desired. Use a slotted spoon to serve. 4servings. 61 calories, .2 gram fat, 28 mg sodium, 1.4 g dietary fiber.NONFAT YOGURT CHEESEYogurt cheese is an excellent nonfat substitute for cream cheese,sour cream and mayonnaise. 32-oz carton plain nonfat yogurtYou my drain the yogurt using any one of several different methods:a. Line a large strainer with either cheesecloth or coffee filters.Spoon in yogurt, refrigerate and let drain into a large bowl or jar.b. You can use the same method with a drip coffee maker lined withdouble paper coffee filters. c. A special yogurt cheese funneldesigned for this specific purpose is now available in some healthfood and gourmet stores.Drain for the desired time: 4-6 hours for sour cream consistency; 12hours or longer for whipped cream cheese consistency and for desserttoppings. 24 hours or longer for cream cheese consistency Yield:about 2 cups , 16 calories, .05 g fat, 22 mg sodium Important note:Some brands of yogurt contain gelatin or guar gumwhich prevent thewhey from draining as quickly. Read the label and avoid these brands.Note: For every cup of yogurt cheese desired, use two cups ofyogurt. The liquid whey that drains off will be bright yellow incolor. Discard liquid. Yogurt cheese will keep in the refrigeratorfor up to five dys. Dee (W.P.B.,FL)Posted by D.MORRISEY [DEE] on Sep 15, 1992MM by Cathy Svitek
Indonesian Coleslaw
salads4 cups finely shredded cabbage1 small sweet red pepper; cut in thin short strips2 medium carrots; grated4 green onions; chopped1 cup bean sprouts1/4 cup chopped fresh coriander (cilantro)1/4 cup chopped peanuts----DRESSING----3 tablespoons (each) rice vinegar and hoisin sauce2 teaspoons (each) sesame oil and minced gingerroot1 teaspoon (each) soy sauce and granulated sugar1 clove garlic; mincedIn large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well. Make ahead: Through step 2, cover and refrigerate for up to 1 day. Contributor: Anne Lindsay's New Light Cooking
Kfc Coleslaw
Title: Kfc ColeslawCategories: Salads, CopycatYield: 1 Servings8 c Finely chopped cabbage (1-head)1/4 c Shredded carrot (1 medium)1/3 c Sugar1/2 ts Salt1/8 ts Pepper1/4 c Milk1/2 c Mayonnaise1/4 c Buttermilk1 1/2 tb White vinegar2 1/2 tb Lemon juiceBe sure that the cabbage and carrots are chopped up into very finepieces (about the size of rice kernels). Combine the sugar, salt,pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, andbeat until smooth. Add the cabbage and carrots and mix well. Coverand refrigerate for at least 2 hours before serving.Note: The critical part of this coleslaw is the flavor- enhancementperiod prior to eating. Be absolutely certain the coleslaw sits inthe refrigerator for at least a couple of hours prior to serving for agreat-tasting slew of slaw.Serves: 8 From: "Top Secret Recipes" Cookbook Posted by: DebbieCarlsonFrom: Debbie Carlson Date: 12-01-94
Layered Coleslaw
GOLD DRESSING:300 ml (10 fl oz) mayonnaise1/2 tsp salt1/8 tsp pepper1/8 tsp paprika2 tsp sugar2 Tbsp vinegar2 Tbsp milk2 tsp English mustard2 egg yolksFinely shred the cabbage. Score the cucumber from end to end with avegetable knife, remove alternate strips of peel with a pointed knife, thencut the cucumber crosswise in thin slices. Wash and seed the pepper and cutinto 5 mm rings. Cut the peeled onions into rings. Prepare and wash theradishes and slice very thinly.Arrange about a quarter of the cabbage in a salad bowl; on this arrange thecucumber in a layer, cover with another quarter of the cabbage, then a layerof green pepper rings. Next cover with another quarter of the cabbage, thenwith a complete layer of onion rings; finally heap the remaining cabbage inthe centre. Arrange the radish slices round the outer edge.Mix all the dressing ingredients together. Serve in a small jug with thecoleslaw.Helen GaffneyLots more recipes at Helen's British Cooking Sitehttp://www.hwatson.force9.co.uk/
Lemon Coleslaw
Title: Lemon ColeslawCategories: SaladsYield: 6 Servings1/2 c Mayonnaise1/2 c Sour cream1/4 c Fresh lemon juice2 tb Dijon mustard2 tb Olive oil2 tb Sugar1 tb White wine vinegar1 tb Prepared horseradish1 ts Salt1/2 ts Celery seeds1/2 ts Pepper8 c Shredded cabbage (about 1 1/1/2 ea Red bell pepper (cut into ma1/2 ea Green bell pepper (cut into1/4 ea Red onion (cut into matchsti1 ea Carrot, shredded2 tb Chopped fresh parsley2 ts Grated lemon peelCombine first 11 ingredients in bowl; wisk to blend. Refrigeratedressing until cold. (Can be prepared 1 day ahead). Combine cabbage,bell peppers, onion, carrot, parsley and lemon peel in large bowl.Toss with enough dressing to season to taste and serve.Source: rec.food.cooking
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Lexington Coleslaw
Title: Lexington ColeslawCategories: Salads, Vegetables, FormattedYield: 6 servings1 md Cabbage, head; 2-3 pound3 tb Sugar, granulated1 c Vinegar, cider2/3 c Ketchup1/2 c Water1/8 ts Cayenne1/8 ts Chile, red, crushed1/4 ts Pepper, black3/4 ts Salt; or to taste1 ds Hot pepper sauceGrate or thinly slice the cabbage. In a smallsaucepan combine the sugar and vinegar and cook overmedium heat until the sugar dissolves. Whisk in theother ingredients and simmer over medium-high heat for10 minutes. If mixtures seems too thick, thin with 1tablespoon of warm water at a time until properconsistancy is reached. Pour the warm sauce over thegrated cabbage. Toss to combine thoroughly, and serveimmediately.
Low-Cal Coleslaw
2 cups shredded cabbage1/2 cup shredded carrot1/4 cup chopped red or green onion1/2 cup chopped sweet red or yellow; orgreen pepper; optional----DRESSING----1 clove garlic; minced1/4 cup water2 tablespoons lemon juice1 tablespoon granulated sugar1 tablespoon olive oil1 teaspoon Dijon mustardsalt and pepperFor an attractive salad, use a combination of red and green cabbage, then garnish with toasted caraway seeds, or regular or black sesame seeds. In salad bowl, combine cabbage, carrot and onion; add sweet pepper (if using). Dressing: Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar dissolves. Add salt and pepper to taste. Pour over salad and toss to mix. Contributor: Lighthearted Everyday Cooking - Anne LindsayYield: 4 servings
Meg's Coleslaw
1 head cabbage, very thinly sliced (or 1 bag angel-cut cole slaw)2 Tbsp kosher salt3/4 cup nonfat sour cream1/4 cup mayonnaisepepper to tasteCombine the cabbage and kosher salt, rubbing mixture together with your fingers.Let stand 20-30 minutes. Add remaining ingredients, adjusting seasoning to yourtaste. Chill about 30 minutes.
Mother in Law Coleslaw
Title: Mother in Law ColeslawCategories: SaladsYield: 8 Servings1 md Cabbage, grated3 md Carrots, grated4 Sweet gherkins, diced1 tb Sweet pickle juice1 1/2 tb Sugar1 tb White vinegar1/2 c MayonnaiseCombine cabbage, carrots and gherkins. Blend remaining ingredients;add to vegetable mixture. Chill.Stir before serving.
North Carolina Coleslaw
1 pound finely shredded cabbage1 medium onion, finely chopped1 medium green pepper, finely chopped1/2 cup vinegar1/2 cup sugar1/2 cup salad oilsaltpeppercelery seedPut cabbage, onion, and green pepper in a large bowl.In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.Immediately pour over vegetables in the bowl. Add salt and pepper and agenerous sprinkling of celery seed, to taste. Toss to coat vegetables.Refrigerate coleslaw for several hours or overnight for best flavor.
Oriental Coleslaw
1/4 cup sliced almonds1/4 cup sunflower seeds2 tablespoons sesame seeds6 cups thinly sliced cabbage; green, red or Napa3 cups bean sprouts1/2 cup chopped green onions1 package (3 oz) dried Oriental soup noodles; crushed----DRESSING----1/4 cup cider vinegar or rice vinegar2 tablespoons granulated sugar2 tablespoons sodium-reduced soy sauce2 tablespoons sesame oilpepperSpread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and noodles. Dressing: In small bowl, combine vinegar, sugar and soy sauce; whisk in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage mixture. Cover and refrigerate for at least 1 hour. If soup noodles are unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in 2-inch pieces. Contributor: Anne Lindsay's Light KitchenYield: 12 servings.
Oriental Coleslaw
3/4 cup chopped snow peas3 cups shredded green cabbage3 cups shredded red cabbage1 cup sliced water chestnuts1 cup sliced red peppers3/4 cup canned mandarin oranges; drained2 medium green onions; chopped-----DRESSING-----3 tablespoons brown sugar2 tablespoons rice wine vinegar2 tablespoons vegetable oil1 tablespoon soya sauce1 tablespoon sesame oil1 teaspoon minced garlic1 teaspoon minced ginger rootIn saucepan of boiling water or microwave, blanch snow peas just untiltender-crisp, approximately 1 to 2 minutes; refresh in cold water anddrain. Place in serving bowl with shredded cabbage, water chestnuts, redpeppers, mandarin oranges and green onions; toss well to combine.In small bowl whisk together brown sugar, vinegar, vegetable oil, soyasauce, sesame oil, garlic and ginger; pour over salad and toss well.NOTESOther vegetables such as green beans or broccoli can replace snow peas.Great variation on usual coleslaw.Prepare salad and dressing early in the day. Best if tossed just beforeserving.Contributor: Rose Reisman's Enlightened Home CookingYield: 8 servings
Overnight Coleslaw
Title: Overnight ColeslawCategories: SaladsYield: 14 Servings12 c Shredded cabbage med head1 Green pepper,chopped1 Red onion,med chopped2 Carrots shredded1 c SugarMMMMM--------------------------DRESSING-------------------------------2 ts Sugar1 ts Dry mustard1 ts Cellery seeds1 ts Salt1 c Vinegar3/4 c Vegetable oilIn a large bowl mix the first 4 ingredients, sprinkle with sugarand set aside. In a saucepan,combine dressing ingredients and bringto a boil. Remove from the heat and pour over the vegetables,stirring to cover evenly. Cover and refrigerate over night. Stirwell before servingTaste of Home magPepperblast Coleslaw
Title: Pepperblast ColeslawCategories: SaladsYield: 12 Servings4 c White cabbage - shredded4 c Purple cabbage - shredded4 Green onions - chopped2 Carrots - shredded1 Yellow pepper - chopped1 Green pepper - chopped1 Chili pepper - chopped4 tb Fresh basil - choppedMMMMM--------------------------DRESSING-------------------------------1/2 c Sour cream1/2 c Mayonnaise1 Garlic clove - minced1/2 ts Chili powderpn Cayenne pepper to tasteCombine vegetables in large bowl. Blend dressing ingredients andpour over salad. Toss. Chill 30 minutes or overnight before serving.Serves 12.Calgary Sun, Monday, July 30, 1990 - Cinda Chavich From Myra Sable's"Elegant Entertaining Cookbook."Fat grams per serving: Approx. Cook Time:Cholesterol per serving: Marks:From: Fred Towner Date: 03-02-96
Pineapple Coleslaw
Pineapple Coleslaw---------- Recipe via Meal-Master (tm) v8.03Title: Pineapple ColeslawCategories: SaladsYield: 6 servings1 sm Head of green cabbageShredded2 Carrots peeled and fineDiced1/2 c Pineapple juice1 c Mayo1 tb Sugards Salt and white pepper2 tb White vinegarCombine everything and mix well. May add some finelychopped diced fresh or canned pineapple. I don't.Variations on dressing: replace pineapple juice withapplejuice or cider, mango nectar, coconut milk, ororange juice. This is a delicious no frills coleslaw Ibet you will enjoy! Note: total of shredded cabbageand carrots equal a pound so its just as easy to buy asupermarket cello pack of the preshredded coleslaw mix
! Pink Turtle Coleslaw
Title: Pink Turtle ColeslawCategories: SaladsYield: 6 ServingsMMMMM-----------------EILEEN LAMPARELLI CGDR39A----------------------Cabbage;shredded3 x Carrots;shredded1/2 c Onion;minced1/4 c Red pepper;mincedSalt and pepper1/2 c White vinegar1/2 c Oil2 tb SugarCombine cabbage, carrots, onion, red pepper and salt and pepper totaste. Blend together vinegar, oil and sugar and pour over cabbagemixture. Toss to coat well.
Red Coleslaw
Title: Red ColeslawCategories: Vegetables, SaladsYield: 10 Servings1 c Sugar1 c Warm vinegar4 c Beets, cooked, chopped4 c Cabbage, shredded1/2 c Horseradish1 ts SaltDissolve sugar in vinegar. Add rest of ingredients and mix well. Chillbefore serving.From: Merrymeeting Merry Eating, A Collection of Recipes Gathered inMaine Privately published by the Regional Memorial hospitalAuxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Sour Cream Coleslaw
Title: Sour Cream ColeslawCategories: SaladsYield: 4 Servings1 c Dairy sour cream2 tb Sugar2 tb Vinegar1 tb Mayonnaise1/2 ts Salt (optional)1/4 ts Freshly ground pepper6 c Shredded veggies (I usedCabbage, carrot and broccoliCombined)Blend together sour cream, sugar, salt, pepper, vinegar andmayonnaise. Stir into cabbage.Origin: From recipe posted in echo by Karen Deck. ( Farm Journal'sCooking & Entertaining in America From the collection of Karen Deck)Shared by: Sharon Stevens, Jan/95
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Texas Blue Cheese Slaw
* Exported from MasterCook * Texas Blue Cheese SlawRecipe By :the California Culinary AcademyServing Size : 6 Preparation Time :0:20Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups finely shredded Savoy cabbage 1/2 cup minced green onions 1/2 cup minced green bell pepper 2 tablespoons minced fresh dill 1 cup nonfat plain yogurt 2 tablespoons sour cream 3 tablespoons white wine vinegar 1 tablespoon honey 3 ounces blue cheese herbal salt substitute and pepper -- to tasteIn a large bowl combine cabbage, onions, bell pepper, and dill.Blend together yogurt, sour cream, vinegar, honey, and blue cheese.Toss dressing with cabbage mixture. Add salt substitute and pepper to taste. - - - - - - - - - - - - - - - - - - -Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 7gProtein; 11g Carbohydrate; 13mg Cholesterol; 244mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;0 Other CarbohydratesNOTES : Savoy cabbage is combined with nonfat yogurt, minced green onions, and chunks of blue cheese to make this hearty-and healthy-slaw. It keeps for 24 hours, so you can make it the night before a picnic.Nutr. Assoc. : 4844 679 3572 3360 4243 0 0 0 0 0
Williamson's Brother's Coleslaw
Recipe By :Williamson's Brother's BBQServing Size : 8 Preparation Time :0:00Categories : Cabbage SaladVegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Head Cabbage -- finely chopped1 cup Mayonnaise3 Tbsp Sugar1/4 cup Onion -- choppedSalt -- to tasteCombine everything in bowl. Stir to mix well. Chill at least 30 minutes beforeserving.
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