Creamy Summer Coleslaw Recipes

Steps:

• 1. finely grate vegetables and apple in food processor. I prefer fine grate, makes it creamier
• 2. in a large mixing bowl place grated food, add rest of ingredients, mixing well
• 3. product will thin down some as it sits in fridge,
• 4. place in a covered container in fridge at least 2 hours before serving. This will keep nicely for a couple of days.
• 5. It is not totally necessary to add the evaporated milk, but my grandma always did, for the "creamy " part :)

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:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Steps:

• In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice.
• In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well.
• Place in refrigerator and allow at least 2 hours before serving or preferably overnight.