THE BEST COLESLAW RECIPE
Steps:
- Combine all dressing ingredients in a bowl.
- Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
- Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
- Cut the sandwiches in halves or thirds before serving.
MAKE AHEAD, OVERNIGHT COLESLAW RECIPE
Steps:
- Thinly chop or slice the cabbage, carrots, and pepper.
- Add salt and sugar and mix well.
- Combine hot water, oil, and vinegar and pour over the vegetables.
- Mix together and let sit for a bit at room temperature.
- Fill the coleslaw into jars or airtight containers
- Refrigerate overnight. Taste best after 24 hours.
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