Country Cole Slaw



3/4 cup mayonaise (not salad dressing)

1/4 cup white vinegar

1/4 cup whole milk

1-2 Tablespoons prepared horseradish paste

1/4 cup sugar

salt and pepper to taste

package shredded cabbage or slaw mix

In small bowl combine milk and vinegar, let sit 5-10 minutes.

Add mayoniase, sugar and horseradish, mix and add seasonings.

Pour over cabbage and stir.

Refrigerate at least 2 hours

Southern Cole Slaw



4 cups grated cabbage (see note below)

1/2 cup diced green bell pepper

1/3 cup diced onion

1/3 tablespoon celery seed

1 cup water

3 tablespoon white vinegar

2 tablespoon sugar

salt (to taste)

1/4 tablespoon black pepper

2 tablespoon mayonnaise



Note: The cabbage should be grated/shredded into small

pieces about 1/8-1/4 inch in size. No big chunks! This

is one of the techniques that make this slaw recipe

different.



Place water, sugar and vinegar in small sauce pan and

heat to a boil, stirring frequently. Sugar should be

completely dissolved. Set aside.

Place grated/shredded cabbage, bell pepper, onion,

celery seed, black pepper and mayonnaise in large

mixing bowl and mix thoroughly.

Stir hot vinegar/water mix and pour over cabbage mix.

Mix well

Add 1/3 tablespoon salt and mix well. Taste and add

salt as needed.

Mix well each time you add salt. Let sit for 15

minutes then pour off excess liquid

Refrigerate for 30-45 minutes before serving. The

longer it sits, the better the flavor.



Note: This cole slaw will be very moist. Additional

liquid will form in the bottom of bowl as it sits.

Just pour off the excess and use a spoon (with holes

in it) to drain off liquid when serving. Remember,

just get rid of excess, not all the liquid.



Serves 4

Sweet Pepper Slaw



1 each large sweet red, green and yellow peppers

1 tablespoon Dijon mustard

1/4 teaspoon celery seeds

1/2 teaspoon salt or to taste

1/4 teaspoon coarse rind black pepper

1/2 cup apple cider vinegar

2 cups packed shredded cabbage

1/2 cup vegetable oil

sugar, if desired and to taste



Quarter and remove seeds from peppers. Slice into very

thin strips.

Using a medium size bowl combine the the cabbage and

peppers.

Using a large jar with a tight fitting lid combine

vinegar, mustard, oil, sugar, pepper, celery seeds and

salt. Shake it up with vigor to blend thoroughly. Pour

over the pepper cabbage mixture. Cover and refrigerate

for a few hours. Toss and serve.

Sweet Thai Chili Coleslaw



1/3cup red wine vinegar

1/3 cup vegetable oil

1/4 cup Sweet Chili Sauce

1 tablespoon water

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper



COLESLAW



1 small head or 1/2 large head green cabbage, shredded



3 stalks celery, chopped

2 carrots, shredded

6 green onions, sliced

1 cup dry roasted peanuts



FOR DRESSING:

COMBINE vinegar, oil, sweet chili sauce, water, sugar,

salt, garlic powder and pepper in medium bowl.



FOR COLESLAW:

COMBINE cabbage, celery, carrots, green onions and

peanuts in large bowl. Add dressing; toss to coat.



Serving Size: 8

Spinach Coleslaw



1/2 cup mayonnaise

1/2 cup vegetable oil

1/2 cup white wine vinegar

1/4 cup sugar

1 1/2 t. dry mustard

1 t. kosher salt

1/2 t. cayenne

1 bag (1 lb.) coleslaw mix

1 bag (10 oz.) shredded red cabbage

1 bag (6 oz.) fresh spinach, thinly sliced



Whisk together all ingredients except coleslaw mix, cabbage and

spinach.



Add the coleslaw mix, cabbage and spinach. Toss and let coleslaw sit 30

minutes before serving.

Everything Slaw



Not only is this coleslaw colorful, but very flavorful as well. The

tartness of the Granny Smith apple combined with honey and Dijon

mustard makes this slaw unique! Feel free to tone this recipe down

or amp it up to your liking.



INGREDIENTS:

1 red cabbage, chopped

1 large carrot, shredded

1 cup jicama, shredded

1 Granny Smith Apple, seeded, cored, and shredded

2 green onions, finely chopped

2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons honey

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon caraway seeds

1/4 teaspoon black pepper



PREPARATION:

Combine vinegar, honey, mayonnaise, mustard, olive oil, salt,

pepper, and caraway seeds in a large bowl. Add cabbage, green

onions, carrot, apple, and jicama to mixture. Toss to coat, cover

and place into refrigerator for 1 hour before serving.

Birmingham Cole Slaw
3-4 tablespoon cocktail sauce (or catsup plus spicy mustard)
3 tablespoon brown sugar
1/3 cup mayonnaise
1/4 cup vinegar (apple cider or white wine)
1 tablespoon dale's (or Worcestershire)
(serving for 2)

Slice cabbage into very thin shreds. Blend all ingredients above and let sit for a few minutes so that sugar will dissolve. Mound cabbage on side of plate or in a separate serving bowl. Pour dressing mixture over liberally.

Everything Slaw

1 red cabbage, chopped

1 large carrot, shredded

1 cup jicama, shredded

1 Granny Smith Apple, seeded, cored, and shredded

2 green onions, finely chopped

2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons honey

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon caraway seeds

1/4 teaspoon black pepper

Combine vinegar, honey, mayonnaise, mustard, olive oil, salt, pepper,

and caraway seeds in a large bowl. Add cabbage, green onions, carrot,

apple, and jicama to mixture. Toss to coat, cover and place into

refrigerator for 1 hour before serving.

Danish Slaw



~~~Slaw~~~

1 medium head cabbage, cored and shredded

1 medium onion, finely chopped

1 cup white sugar



In a large bowl, toss together the cabbage, onion, and 1 cup sugar.



~~~Dressing~<WBR>~~

1 cup vinegar

1 tsp. salt

1 tsp. celery seed

1 tsp. white sugar

1 tsp. prepared yellow mustard

3/4 cup vegetable oil



In a small sauce pan, combine the vinegar, salt, celery seed, 1 tsp. white

sugar, mustard and oil.

Bring to a boil, and cook for 3 minutes. Cool completely, then pour over

cabbage slaw mixture,

and toss to coat. Refrigerate overnight for best flavor.



Serves: 8.

Texas Cole Slaw



~~~Dressing~<WBR>~~

In a large bowl, whisk together the Dressing ingredients:

1 cup mayonnaise OR Miracle Whip salad dressing

1 TB lime juice

1 TB ground cumin

1 tsp. cayenne pepper

1 tsp. salt

1 tsp. ground black pepper



~~~Slaw~~~

Add to the Dressing bowl and stir until well combined:

1 medium head green cabbage, rinsed and very thinly sliced

1 large carrot, peeled and shredded

2 green onions, sliced

2 radishes, sliced



Chill at least an hour before serving.



Serves: 8.

Spanish Slaw



3 cups shredded cabbage

1/4 cup green bell pepper, chopped

1/3 cup cider or white wine vinegar

3 TB vegetable oil

4 tsp. sugar

1 TB diced pimientos

1 tsp. grated onion

1 tsp. celery salt

1/2 tsp. ground mustard

1/4 tsp. salt

1/4 tsp. ground black pepper



In a bowl, combine cabbage and green pepper.



In a jar with tight fitting lid, combine remaining ingredients; shake well.



Pour over cabbage mixture just before serving; toss to coat.



Serve with a slotted spoon.



Makes: 6 servings.

Cabbage and Chicken Slaw



4 (1 lb. total) medium skinless, boneless chicken breast halves

1 TB cooking oil

4 cups shredded green cabbage

4 cups shredded red cabbage

4 cups shredded Napa cabbage

1 TB finely shredded lemon peel (zest)

1 tsp. salt

3/4 tsp. ground black pepper



Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet

over medium high heat.

Add half of the chicken to the hot wok. Stir fry for 2 to 3 minutes or until

no pink remains.

Remove from wok. Repeat with remaining chicken. (Add more oil as necessary

during cooking.)

Cool chicken slightly.



Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl.



Gently toss and mix well.



Makes 6 servings.

Apple Cole Slaw



~~~Poppy Seed Dressing*~~~

1/4 cup cider vinegar

1 cup mayonnaise

1/3 cup poppy seeds

1/3 cup honey

2 tsp.kosher salt

1 tsp. ground black pepper



~~~Slaw~~~

1 medium cabbage, cored, finely shredded

2 large carrots, peeled, finely shredded

1 bunch green onions, thinly sliced

1/2 cup fresh parsley, finely minced, optional

4 apples, peeled, cored, shredded



To make the Dressing: In a large salad bow, combine all the ingredients

together until

well blended. Set aside.



Add to the salad bowl and combine, the cabbage, carrots, scallions, parsley, a

nd apples.



Toss until well blended.



Refrigerate at least 1 hour before serving, mixing the salad at least once to

evenly distribute

the dressing.



Makes: 6 to 8 servings.



*Note: Or substitute Poppy Seed Dressing with Hidden Valley® Salad Dressing.