Anthonys Ginger Coleslaw Food

TANGY GINGER SLAW

Steps:

• In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

GINGER-LIME COLE SLAW

Steps:

• Chill cabbage, carrots, onions and cilantro.
• Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
• Place all other ingredients in a large bowl.
• Toss the salad with the dressing.
• Refrigerate salad 10 minutes before serving.

GINGER SLAW

Steps:

• Combine the cabbage and carrot in a large bowl. In another bowl, combine all the remaining ingredients except the parsley, then toss well with the cabbage mixture. Cover and chill for at least 4 hours. Fold in the parsley just before serving.

GINGER COLESLAW

Steps:

• Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

ANTHONY'S PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.
• Place the coleslaw mix in a large bowl; and add dressing and toss to coat.
• Cover and refrigerate for 2 hours.