Lil Ozzys Gourmet Coleslaw Food

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

COLESLAW WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

THE ULTIMATE COLESLAW

Steps:

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

LIL OZZYS GOURMET COLESLAW

Steps:

• For the slaw. Combine the cabbage carrot, onions and dill pickle in a large bowl.
• For the dressing. Whisk together the mayo and buttermilk. USE ONLY MAYO. Don't use salad dressing or other substitute.
• Pulverize the garlic with 1/4 teaspoon of salt.
• Add the garlic and remaining ingredients and wisk until it's uniform.
• Pour over the cabbage mixture and incorporate.
• Let the mixture sit in the fridge overnight to allow time for the flavors to meld with each other.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

GOURMET COLE SLAW

Steps:

• Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.

THE BEST CREAMY COLESLAW (GOURMET MAG)

Steps:

• Finely chop or shred cabbage. (A food processor's fine slicing disk does this super well!).
• Toss all vegetables in a large bowl with salt and pepper.
• Whisk together mayonnaise, vinegar, and sugar.
• Toss with slaw.
• Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.