Löwenbräu Coleslaw Food

AWESOME GERMAN COLESLAW

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

LONG BEACH COLESLAW

Steps:

• In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.
• In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
• Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.

LONG BEACH COLESLAW

Steps:

• In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown). Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes.
• In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately.

ORIGINAL OLD BAY® COLESLAW

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

GERMAN LOWENBRAU (LöWENBRäU) COLESLAW

Steps:

• Wash the cabbage under cold running water.
• Remove tough outer leaves, and cut the cabbage into quarters.
• To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• Drop the cabbage into a large mixing bowl.
• Add the onion and bell pepper, and mix well with a spoon.
• In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
• Stir with a wire whisk until all the ingredients are blended.
• Pour the mixture over the cabbage and toss together gently but thoroughly.
• Taste for seasoning.
• Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

BRITANNIC COLESLAW

Steps:

• Grate the apples coarsely and sprinkle with lemon juice.
• Place them in a large bowl with cabbage, carrot, onion, cheese and parsley; mix well.
• Mix the sour cream with the milk, Worcestershire sauce and seasoning.
• Pour over the cabbage mixture and mix well.
• Transfer to a serving dish.
• Chill.

CHUCKWAGON COLESLAW

Steps:

• In a large bowl mix the mayo, vinegar, onions and seasonings.
• Mix in the cabbage and beans, stir well but gently.
• Cover and chill at least an hour to blend flavors.

RAISIN COLESLAW

Steps:

• Combine vegetables and raisins in a bowl.
• In another bowl combine mayonnaise, sugar and vinegar.
• Combine vegetables with dressing. Season to taste and sprinkle with black sesame seeds.