Contest Winning Colorful Coleslaw Recipes

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 large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

Steps:

• In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
• Transfer to a large mixing bowl.
• With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
• Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
• Mix the three veggies all together with a wooden spoon.
• To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
• Pour over the veggies in the bowl, and mix well to combine.
• Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
• FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.

Steps:

• Microwave asparagus, carrots and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until vegetables are crisp-tender; drain in colander.
• Rinse cooked vegetables under cold water 1 min.; drain well. Return to bowl.
• Add remaining ingredients; mix lightly.

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:

• Chop or shred cabbage. Stir in sugar Slice onion in thin rings Layer 3 times alternating cabbage & onion Sprinkle poppy seeds lightly over top. In sauce pan bring sugar, mustard, vinegar to boil. Add oil and bring to boil. Pour over slaw. Do not stir. Refrigerate and let sit overnight.

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.