Chuck And Pams Cole Slaw Food

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

CLASSIC COLESLAW

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

CHUCK AND PAM'S COLE SLAW

Steps:

• Add the cabbage, carrots, mayonnaise, vinegar, sugar and poppy seeds to a large bowl and toss to combine.
• Season with salt and pepper.
• Add the fronds and serve.