Golden Coleslaw 14 Day Slaw Food

GINGERED COLESLAW WITH GOLDEN RAISINS

Steps:

• Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
• Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.

FOURTH OF JULY COLESLAW

Steps:

• Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

SWEET RESTAURANT COLESLAW

Steps:

• Pour coleslaw mix into a large bowl.
• Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.

NINE-DAY COLESLAW

Steps:

• In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.

14 DAY COLESLAW

Steps:

• Boil together all the dressing ingredients until sugar is dissolved.
• Allow to cool.
• Shred cabbage and carrots.
• Finely chop onion and add to cabbage and carrots and toss together.
• Pour over cooled dressing and toss thoroughly many times.
• Place in a bowl with lid and keep in fridge.
• This ready mixed salad keeps for up to 14 days in fridge.
• NOTE: Cooking time is keeping time.

GREEN GODDESS SLAW

Steps:

• In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper.

GOLDEN COLESLAW (14 DAY SLAW)

Steps:

• Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
• Can be frozen, but fill to only one to two inches from the top.

ALMOST FAMOUS COLESLAW

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

GOLDEN SLAW

Steps:

• Mix mayo, mustard and vinegar in large bowl until well blended.
• Add remaining ingredients; toss lightly. Cover.
• Refrigerate at least 30 min. before serving.

7 DAY COLESLAW (LITE EATING)

Steps:

• Combine the cabbage, onion and carrot.
• Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go) Heat to boiling.
• Pour the hot dressing over the veggies.
• Cover and refrigerate for at least an hour.

SPICED GOLDEN COLE SLAW

Steps:

• Combine cabbage, pepper, and carrot; toss well.
• In a small bowl, mix remaining ingredients; stir until evenly combined.
• Drizzle sauce over salad.
• Chill for 4 hours.
• Enjoy!

COLESLAW II

Steps:

• In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
• In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

14 DAY OIL/VINEGAR COLESLAW RECIPE - (4.6/5)

Steps:

• Mix dressing in a saucepan and bring to a boil to dissolve sugar. Remove from heat and cool to room temperature. Pour cooled dressing over salad, mix well and store in refrigerator.

14 DAY UNSEALED PICKLES

Steps:

• 1ST DAY: Dissolve salt in 1 gallon boiling water.
• Pour over cucumbers and let stand overnight.
• 2ND DAY: Pour off salt water.
• Add 1 gallon boiling water mixed with alum.
• Let stand overnight.
• 3RD DAY: Pour off alum water.
• Add 1 gallon clear boiling water.
• Let stand 24 hours.
• 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
• Boil 15 minutes and pour over drained cucumbers.
• Let stand 9 days moving spice bag around each day.
• 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
• Let stand overnight.
• 14TH DAY: Can.
• (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
• I store these in refrigerator.

COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.