Lemon Coleslaw Food

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.

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 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.

THE ULTIMATE COLESLAW

Steps:

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

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 SLAW

Steps:

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

SHREDDED PORK WRAPS WITH LEMON COLESLAW

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
• Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
• Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

VINCENT'S FAMOUS GARLIC COLESLAW

Steps:

• Place shredded cabbage into a large bowl.
• Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
• Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

LEMONY ITALIAN COLESLAW

Steps:

• In small bowl, mix dressing ingredients; set aside.
• In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

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.

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.