Pauls Creative Coleslaw Food

PAULA DEEN'S RENE'S COLESLAW

Steps:

• Combine all the vegetables and cranberries in large bowl.
• Stir together dressing ingredients and mix well with vegetables.
• Serve and enjoy.

THE LADY'S COLESLAW (PAULA DEEN)

Steps:

• Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
• Put processed vegetables into serving bowl.
• Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
• Shred the remaining half head of cabbage.
• Mix cabbage with processed vegetables.
• In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
• Mix dressing into vegetables and toss well.
• Chill for at least 1 hour.
• Toss again before serving.

THE LADY'S COLESLAW

Steps:

• Using a food processor, gently process the bell pepper, onion, carrot and parsley, being careful not to over process. Cut half of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

NANCY'S COLE SLAW FROM PAULA DEEN

Steps:

• In a medium bowl, combine the onion and sugar and let stand for 30 minutes.
• In a separate bowl, combine the oil, vinegar, mayonnaise, salt, and celery seed and add to the onion mixture.
• Pour the mixture into a jar with a tight lid.
• Shake the jar to blend the dressing.
• Put the cabbage in a large serving bowl and add the onions, pour on the dressing, and toss well.
• Do not overdress.

CREAMY COLE SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day.

PAUL'S CREATIVE COLESLAW

Steps:

• Place shredded turnips, black beans, cilantro, tomato, red onion, jalapeno, and avocado in large salad bowl.
• In small bowl, whisk together lime juice, vinegar, olive oil, cumin, and sugar. Pour over coleslaw mixture and toss gently.
• Serve immediately or refrigerate for a few hours until chilled thoroughly.