Lemon Cole Slaw Food

THE ULTIMATE COLESLAW

Steps:

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

LEMON COLE SLAW

Steps:

• Combine all vegetables and toss with oil.
• Set aside.
• Combine remaining ingredients, except jello and bring to a boil.
• Remove from heat.
• Add lemon jello and stir to dissolve.
• Cool to lukewarm.
• Pour over slaw and toss well.
• Cover and chill overnight or at least 6 hours.
• This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

LEMON-APPLE COLESLAW

Steps:

• Combine cabbage, apples, and carrots in a large bowl.
• Whisk together mayonnaise and next 6 ingredients; toss with cabbage mixture.
• Cover and chill 1 hour.

MEXICAN COLESLAW

Steps:

• In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
• In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.
• Add mayo mixture to coleslaw mixture and stir to combine.

LEMON POPPY SEED COLESLAW

Steps:

• Combine red and green cabbage, carrot, and spring onion in a bowl.
• Mix together the dressing, lemon rind and poppyseeds and toss with salad until well combined.
• Chill before serving.

LEMON-TAHINI SLAW

Steps:

• Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
• Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
• Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

BEST EASY COLESLAW RECIPE

Steps:

• In a small bowl, whisk together mayonnaise, honey, lemon juice, vinegar, salt pepper until the mixture is combined and there are no lumps.
• Add celery seeds and whisk to combine.
• Place half of the coleslaw mixture in a large mixing bowl.
• Pour half of the dressing over the coleslaw in the bowl.
• Add the rest of the coleslaw mixture and pour the rest of the dressing over it.
• Stir until combined.
• Transfer to a serving dish, cover with a lid or plastic wrap and chill for at least 1 hour.
• Stir, then garnish with salt, pepper, extra celery seeds, chopped onion, etc.
• Serve.

COLESLAW DRESSING

Steps:

• In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
• Serve with about 8 cups cabbage coleslaw mix.

LEMON COLESLAW

Steps:

• Combine first 11 ingredients in bowl; whisk to blend.
• Refrigerate dressing until cold. (Can be prepared 1 day ahead).
• Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
• Toss with enough dressing to season to taste and serve.

BUTTERMILK COLESLAW

Steps:

• In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.

LEMONY CABBAGE-AVOCADO SLAW

Steps:

• Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

CLASSIC COLESLAW RECIPE WITH HOMEMADE DRESSING

Steps:

• Cut the cabbage into eighths so you have small wedges. Use your knife to "spread" or slice the cabbage into thin strips and add it into a large bowl.
• In a glass jar or container with a tight fitting lid, combine the mayo, honey, lemon juice, vinegar, celery seed, ground mustard, salt and pepper.
• Shake well, making sure the honey gets incorporated into the dressing, and refrigerate until ready to serve.
• Toss the shredded cabbage and carrot together. Pour in desired amount of dressing, toss and serve immediately!

LEMON COLESLAW

Steps:

• Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

LEMON SLAW

Steps:

• Stir together first 9 ingredients in a large bowl until blended; add coleslaw mix, tossing to coat. Cover and chill 2 hours.