Fresh Crisp Coleslaw Food

CRISP & COLORFUL COLESLAW

Steps:

• Microwave asparagus, carrots and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until vegetables are crisp-tender; drain in colander.
• Rinse cooked vegetables under cold water 1 min.; drain well. Return to bowl.
• Add remaining ingredients; mix lightly.

COLESLAW CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl; transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined; spread crumb mixture over coleslaw mixture.
• Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.

HEALTHY CARROT CABBAGE COLESLAW

Steps:

• Place the prepared coleslaw ingredients in a large bowl.
• Add the dressing ingredients to the coleslaw ingredients.
• Give the ingredients a good toss to evenly distribute.
• Taste and adjust for flavour preferences such as adding more Greek yogurt for additional tanginess or more apple cider vinegar for more acidic flavour. Enjoy!

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

VINEGAR SLAW RECIPE

Steps:

• Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
• Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
• Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
• Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
• Serve right away, or chill the slaw until needed.

CREAMY COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix, scallions, and cilantro.
• In another bowl, whisk together the mayonnaise, vinegar, cumin, and chile powder. Whisk until smooth.
• Pour the dressing over the vegetable mixture and toss to coat. Adjust seasonings as desired.
• To make it ahead: The slaw can be made in advance and stored in the refrigerator for up to 2 days.

JALAPENO COLESLAW

Steps:

• Use a good, sharp knife to core and shred the cabbage into thin strips. Shred a carrot on the coarse surface of a box grater.
• Both of those go into a large mixing bowl with the crisped bacon which is set aside.
• In a liquid mixing cup or smaller mixing bowl, measure and whisk together the mayonnaise, white wine or cider vinegar, liquid from the pickled jalapenos, chopped pickled jalapenos, sugar, salt, and pepper.
• Toss everything together and serve immediately or stash in the refrigerator in an airtight container.
• One of the beautiful things about jalapeno coleslaw is that it holds up well for 3 to 5 days in the refrigerator once it has been made. If you know you're going to be storing the spicy coleslaw and want the bacon to stay crisp, hold off on stirring in the bacon.
• In order to keep your bacon crisp, store it in a covered, paper towel lined container separately from the jalapeno coleslaw. Stir them together when you plan to serve it.
• Of course, it's not necessarily a bad thing for the bacon to soften in the refrigerator. I generally stir it together and store it as is. It's all a matter of personal preference!

COLESLAW

Steps:

• Place the cabbage and carrots in a very large mixing bowl.
• In a small bowl, whisk to combine the mayonnaise, apple cider vinegar, mustard if using, salt, and pepper.
• Pour the dressing all over the cabbage, and toss well to combine.
• Let the cole slaw rest in the fridge for at least 30 minutes before serving, then enjoy!

THE BEST COLESLAW RECIPE

Steps:

• Combine all dressing ingredients in a bowl.
• Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

LIGHT AND CRUNCHY COLESLAW

Steps:

• Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
• Grate 1-2 large carrots using a box grater.
• For the dressing: Combine 1/2 cup mayo, 1/4 cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 1/2 tsp. celery seed, and 1/8 tsp. each of salt and pepper in a small bowl. Whisk together to completely combine.
• Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
• Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

COLE SLAW THAT KEEPS

Steps:

• Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.

EASY COLESLAW DRESSING

Steps:

• Combine all ingredients in a small bowl and whisk.
• Let sit 30 minutes before serving.
• Toss with 5 cups shredded cabbage or vegetables.

CRANBERRY APPLE COLESLAW

Steps:

• In a small bowl, combine the dressing ingredients. Cover with plastic wrap and refrigerate while making the coleslaw.
• In a large mixing bowl, combine the ingredients for the coleslaw. Add the dressing and toss well to combine.

CFC'S HEALTHIER "KFC" COLESLAW

Steps:

• Using a food processor, dice your cabbage, carrots and onion. Alternatively, you can use a hand grater/shredder.
• In a medium bowl combine all of your dressing ingredients. Whisk well until smooth and creamy.
• Drizzle your dressing over the shredded cabbage mixture, toss well to combine.
• Chill in the fridge, covered, for at least 2 hours, or overnight before serving.
• Enjoy!

BBQ PORK WITH COLESLAW

Steps:

• Preheat oven to 400 degrees.
• In a bowl, whisk salt, pepper and smoked Spanish paprika.
• One by one, place tenderloin on top of the seasoning mixture. Flip and coat the other side. Repeat with remaining medallions, and place on wire rack on a baking sheet.
• Bake pork in the oven for 20 minutes. After 20 minutes, take out of the oven and smear 1 Tbsp of BBQ sauce on top of each medallion. Place in the oven for another 20 minutes, until the pork is done (internal temperature of 145 degrees F).
• While pork is cooking, combine mayonnaise, sour cream, apple cider vinegar, sugar, mustard, lemon juice, celery seed, salt and white vinegar in a bowl. Whisk until all the ingredients are well incorporated. Add the coleslaw to the mixture and toss well.
• Portion coleslaw onto 4 plates serve aside pork tenderloin medallion.

FRESH & CRISP ZUCCHINI & APPLE SLAW

Steps:

• Mix mayo and ranch in large bowl. Add remaining ingredients, toss to coat. Serve immediately, or cover and refrigerate up to 2 hours before serving.