Sweet And Sour Hot Cole Slaw Food

SWEET AND SOUR COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

SWEET AND SOUR COLESLAW

Steps:

• Combine cabbage, onion and sugar in a bowl.
• Bring the oil, vinegar, celery seeds, dry mustard and salt to a boil.
• Pour over the cabbage mixture.
• Store in an airtight container in the refrigerator, and stir every 2-3 days.
• Don't serve until the 4th day.

SWEET AND SOUR HOT COLE SLAW

Steps:

• Combine all vegetables in a large bowl.
• Combine sugar and remaining ingredients in another bowl and mix well.
• Stir dressing into vegetables and mix.
• Cover and chill several hours.
• Drain well and spoon into serving bowl.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

TROPICAL SLAW WITH SWEET & SOUR DRESSING

Steps:

• Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
• Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.

SWEET AND SPICY COLESLAW

Steps:

• Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
• Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

SWEET AND SPICY COLESLAW

Steps:

• Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
• In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

HOT AND SOUR SLAW

Steps:

• Combine bok choy, red bell pepper, and scallions in a large bowl.
• In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
• Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

SWEET COLESLAW

Steps:

• Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl.
• Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.

TEXAS SWEET & SOUR COLE SLAW

Steps:

• Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).

HOT-AND-SOUR COLESLAW

Steps:

• Toss together cabbage, carrots, scallions, and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.
• Bring vinegar, sugar, ginger, and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.

SWEET AND SOUR SLAW

Steps:

• In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
• In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

SWEET AND SOUR COLE SLAW

Steps:

• Shred cabbage into a large container, top with the onions,sliced into thin rings and sprinkle with 3/4 cup of sugar.
• Combine vinegar, salt, remaining sugar, mustard, and celery seeds and bring to a boil. Add the salad oil and pour over cabbage mixture while hot.
• Cover and refrigerate overnight.
• In the morning, stir well.

SWEET AND SOUR APPLE COLE SLAW

Steps:

• Mix last three ingredients in medium bowl and whisk well.
• Add cut apples into dressing mixture, and mix well to coat so apples won't turn color.
• Pour dressing mixture over remaining ingredients and refrigerate for 2 hours.
• Enjoy!

BROOKVILLE HOTEL SWEET-SOUR COLE SLAW

Steps:

• 1. Place shredded cabbage in a covered dish in refrigerator for several hours.
• 2. Mix ingredients in order given 30 minutes before serving. chill before serving.

SWEET AND SOUR RED CABBAGE

Steps:

• Remove the outer leaves and hard core from cabbage and chop coarsely.
• Heat the bacon fat in a large skillet or kettle. Add onions and slowly cook until tender.
• Add the cabbage and salt. Cover and steam for 10 minutes.
• Add apples and 1/4 cup boiling water.
• Cover and simmer over low heat for 1 hour or until the cabbage is tender.
• Add the vinegar and sugar and continue to cook 15 minutes longer.
• Serve hot.
• NOTE: Sugar and vinegar amounts can be varied according to your family's tastes.