Railroad Coleslaw Food

RAILROAD COLESLAW

Steps:

• In large bowl place cabbage, onion and green pepper; toss to combine.
• Sprinkle the sugar over the top.
• Bring remaining ingredients to a boil; simmer 2 minutes.
• Pour over cabbage mixture.
• Cover bowl and refrigerate overnight.
• Toss before serving.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

MARINATED BROCCOLI SLAW

Steps:

• Empty the bag of shredded veggies into a very large mixing bowl (or Tupperware container, if you're brave enough to simply cap and shake to distribute the marinade).
• In a small sauce pan, combine the vinegar, salt, garlic powder, pepper (if desired), brown sugar, soy sauce, and mustard. Cover and bring to a boil.
• Remove from the heat and add the sugar and oil, stirring or whisking to dissolve. (I probably use a bit less than 2/3 cup of vegetable oil--maybe 2/3 cup minus 3 TB? If it tastes a bit strong or you need to stretch the marinade a bit further, use the full amount.).
• Allow the marinade to cool, then pour over the veggies and mix thoroughly.
• Refrigerate and enjoy!

BROCCOLI COLESLAW

Steps:

• -CombineBrocolli slaw, onion, raisins, and sunflower seeds.
• -Ina separate bowl mix mayo, vinegar, sugar, and pepper to taste.
• -Blenddressing into slaw mix, cover and refrigerate overnight or a few hours.
• -Rightbefore serving mix in bacon.

FROZEN COLESLAW

Steps:

• For Slaw: Mix salt with cabbage and let stand one hour.
• Then squeeze out excess moisture.
• Add carrot and green pepper.
• Set aside.
• For Dressing: Combine vinegar, water, sugar, celery seed and mustard seed and bring to boil.
• Boil one minute.
• Cool to lukewarm.
• Pour over cabbage mixture (coleslaw) and put into containers and freeze.
• Thaws quickly.

14 DAY COLESLAW

Steps:

• Boil together all the dressing ingredients until sugar is dissolved.
• Allow to cool.
• Shred cabbage and carrots.
• Finely chop onion and add to cabbage and carrots and toss together.
• Pour over cooled dressing and toss thoroughly many times.
• Place in a bowl with lid and keep in fridge.
• This ready mixed salad keeps for up to 14 days in fridge.
• NOTE: Cooking time is keeping time.