Golden Slaw Food

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.

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.

APPLE-RAISIN COLE SLAW

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

GOLDEN BEET SLAW

Steps:

• Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Tosswith beets, scallions, and cilantro.

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!

BEET AND CARROT QUICK SLAW

Steps:

• In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

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.