Broccoli Slaw Sandra Lees Recipes

Steps:

• In a large mixing bowl combine slaw mix and red onion; set aside.
• In a small mixing bowl, stir together remaining ingredients and pour over slaw mix. Toss to combine. Adjust seasoning with salt and pepper, if desired.
• Refrigerate 1 hour before serving.

Steps:

• In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
• In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.

Steps:

• Grate cucumber into a large bowl. Add broccoli slaw and mint. Toss to combine and set aside.
• In a small bowl, whisk together yogurt, honey, and apple cider vinegar. Pour over slaw. Toss to mix thoroughly.

Steps:

• In a large bowl, toss together all ingredients, except black pepper.
• Divide among 4 chilled salad plates. Serve with fresh ground pepper.

Steps:

• In a large bowl, toss together all ingredients, except black pepper.
• Divide among 2 chilled salad plates. Serve with freshly ground pepper.

Steps:

• Whisk together mayonnaise, sugar, and vinegar in a bowl. Add broccoli slaw, cranberries, and walnuts and mix until evenly coated.

Steps:

• In a large heavy-bottomed pot, combine broth, sour cream, and teriyaki seasoning. Bring to a boil over medium-high heat;
• Reduce heat to medium-low, add noodles, and cook for 5 minutes.
• Add carrots, beef roast, broccoli, salt, and crushed red pepper.
• Cook for 2 minutes longer. Serve immediately.

Steps:

• Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.