Brookville Cole Slaw Recipes

Steps:

• Cover shredded cabbage and refrigerate several hours or until well chilled.
• 30 min before serving time, mix ingredients in order given.
• Chill and serve.

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.

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

Steps:

• 1. Place the shredded cabbage and carrots in a large covered bowl. You can also use the bagged shredded cabbage but I like to run a knife through it to make it a bit smaller.
• 2. Add salt and pepper and toss. Put in the refrigerator for an hour or more.
• 3. MIx the sugar and vinegar very well. Stir into cabbage mixture and combine well. I have not tried to make this with any artificial sweetners.
• 4. Add the cream and stir really well. If you use the whipping cream, stirring it hard and fast will make it a bit fluffy. Using the fat free half and half will not change the taste but it will significantly reduce the calories and fat.
• 5. Chill well and serve. This keeps several days in the refrigerator.