French Coleslaw Food

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

FRENCH COLESLAW

Steps:

• mix together and chill.

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.

RUSSIAN DRESSING SLAW

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

POLYNESIAN COLESLAW

Steps:

• In large bowl stir together peanut butter, vinegar, soy sauce, garlic, salt and hot sauce.
• Stir in cabbage, cilantro, red pepper and scallions.
• Refrigerate one hour.
• Heat dry skillet over medium heat.
• Add sesame seeds; cook, stirring, until lightly browned, about 3- 4 minutes.
• Remove from skillet, and sprinkle over coleslaw.

DELUXE COLESLAW

Steps:

• In a large bowl, whisk together mayo, milk, lemon juice, sugar, salt, pepper and paprika until well blended.
• Add the shredded cabbage and carrot, pepper and onion.
• Gently toss together.
• Cover and refrigerate at LEAST 1 hour for flavours to combine.

MUSTARD COLE SLAW

Steps:

• Core the cabbage; cut cabbage into broad, round slices (about 1/3 inch thick); then chop crosswise so that you end up with a pile of chopped cabbage.
• Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
• Toss everything with the lemon juice and set aside.
• Add the mustard to another bowl; blend in the sugar and vinegar.
• Add the mustard mixture to the cabbage mixture; toss to blend well.
• Add the hot sauce to taste; adjust seasoning.
• Serve right away or store in the refrigerator for as long as a week.

HEALTHY COLESLAW

Steps:

• Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
• Will keep in the fridge for up to 3 days.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

FIRECRACKER COLESLAW

Steps:

• Mix all of the slaw ingredients together in a large salad bowl.
• Mix the dressing ingredients together.
• Pour the dressing over the slaw and toss.
• Refrigerate slaw for two hours to allow the flavors to blend.

RANCH COLESLAW

Steps:

• In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.

CELERIAC COLESLAW

Steps:

• Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
• Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.