Fish House Cole Slaw Food

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

CREAMY COLE SLAW RECIPE

Steps:

• Peel away outer layers of cabbage, rinse under cool running water.
• Slice the stem end off of the cabbage.
• Place cabbage on end, cut in half, then cut each half into quarters.
• Grate the cabbage quarters, chopping any larger leftover pieces.
• Grate the carrot.
• Finely chop the pickles.
• In a large mixing bowl, add the cabbage.
• Add carrots
• Add pickles
• Add mayonnaise
• Add sugar
• Gently stir the ingredients until fairly well mixed.
• Add black pepper
• Add salt
• Add Vinegar
• Stir the ingredients again until mixed well.
• Serve and Enjoy.

COLESLAW

Steps:

• In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold.

LEGAL SEAFOOD STYLE COLESLAW

Steps:

• Add green cabbage to the boiling water, remove from heat,let sit 5 minutes, drain, and press dry.
• In a large bowl, combine green and red cabbage, onion and carrot.
• Stir in mayonnaise, sour cream and salt to taste, and chill.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

HERBED COLE SLAW

Steps:

• Mix all ingredients except cabbage in a large bowl and stir well to combine.
• Add cabbage and toss until evenly dressed.

HARVEY HOUSE COLESLAW

Steps:

• Shred cabbage, onion, and carrots; mix well.
• Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish.
• Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan.
• Bring to a boil.
• Pour over cabbage mixture.
• Refrigerate for a day, stirring occasionally.

SUPER COLE SLAW

Steps:

• Whisk first 7 ingredients in a snall bowl to blend.
• Combine all remaining ingredients in a large bowl.
• Add dressing, then toss to coat well.
• Dressing may be made one day in advance, but let sit at room temperature for 30 minutes before mixing with freshly prepared salad.
• Sprinkle with chopped peanuts as garnish if desired.

CAJUN COLE SLAW

Steps:

• In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
• Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
• Stir in the garlic powder and salt and pepper.
• Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
• Refrigerate for at least an hour.
• Serve cold.