Dudleys Coleslaw And Dressing Food

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.

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

COLESLAW DRESSING

Steps:

• In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.

DOLE CLASSIC COLESLAW DRESSING RECIPE - (3.8/5)

Steps:

• Blend all ingredients well. Pour over 1 (16-ounce) package coleslaw mix, toss and enjoy.

SIMPLE COLESLAW DRESSING

Steps:

• Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

COLESLAW DRESSING

Steps:

• Note that you can adjust the sugar and vinegar amounts to suit your taste, adding more or less of each as you prefer; also note that if you insist on using Miracle Whip, you'll likely want to cut the sugar back.
• In a blender, food processor, or even in a bowl with a whisk, combine all ingredients well; taste, add more salt if you wish.
• Either use right away to dress a coleslaw, or store, covered, in the refrigerator; keeps well for several days.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

CLASSIC DELI COLE SLAW DRESSING

Steps:

• Mix together mayonnaise, vinegar, sugar, milk and celery seed until smooth.
• Add to cole slaw ingredients, coat entirely.
• Refrigerate for several hours.
• You can add your own special touch by incorporating other ingredients - pineapple, raisins, chicken etc -- .

DUDLEY'S COLESLAW AND DRESSING

Steps:

• In a large bowl, combine cabbage, carrot, and Coleslaw Dressing. Stir to blend thoroughly. Sprinkle with Creole seasoning. Refrigerate slaw for 2 hours before serving.
• DRESSING: In a small mixing bowl, combine all ingredients and blend thoroughly.