Colorful Coleslawpioneer Woman Recipes

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

Steps:

• Mix mayo, dressing and lime zest until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 2 hours or until chilled.

Steps:

• In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
• In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
• Add the cilantro at the very end.
• Cover and refrigerate for 2 hours.

Steps:

• In a bowl, combine cabbage and parsley. Combine the yogurt, sugar, lemon juice, mustard, salt and pepper; pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours. Just before serving, add grapes, almonds and sesame seeds; mix well.

Steps:

• Microwave asparagus, peas and water in microwaveable bowl on HIGH 1-1/2 to 2 min. or until asparagus is crisp-tender; drain. Rinse under cold water 1 min.; drain well. Place in large bowl.
• Add cabbage; mix lightly.
• Mix remaining ingredients until blended. Add to cabbage mixture; toss to evenly coat.

Steps:

• Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
• Add the carrot and celery.
• Stir and cook for a few more minutes.
• Throw in the cauliflower.
• Stir it around, cover, and cook over very low heat for 15 minutes.
• Add the minced parsley.
• Add the chicken broth and simmer for 10 minutes.
• In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
• Remove the white sauce from the heat and pour in the half-and-half.
• Pour the white sauce mixture into the pot.
• Add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
• The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add additional salt or other seasonings as necessary.
• To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.

Steps:

• Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
• Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

Steps:

• In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon.