Taste Of Homes Creamy Coleslaw Food

CLASSIC CREAMY COLESLAW

Steps:

• In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients.
• Stir until blended.
• Pour over coleslaw mix and toss to coat.
• Refrigerate until serving.
• Note: I used less dressing.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

CLASSIC CREAMY COLESLAW

Steps:

• Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.
• Serve chilled.

CREAMY COLESLAW

Steps:

• Combine first 4 ingredients in a large bowl.
• In a separate bowl, mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper.
• Toast almonds until barely brown.
• Set aside.
• Pour mayonnaise mixture over cabbage.
• Toss till well blended.
• Sprinkle almonds onto slaw just before serving (not before).
• Add a dash of celery seed, if desired.

EASY CREAMY COLESLAW

Steps:

• Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.
• Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

CREAMY COLESLAW

Steps:

• Mix cabbage and carrots in large bowl.
• In small bowl, mix remaining ingredients.
• Pour over cabbage.
• Mix well.
• Chill.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

TASTE OF HOME'S CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl.
• In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until 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.