German Lowenbrau Löwenbräu Coleslaw Recipes

Steps:

• Wash the cabbage under cold running water.
• Remove tough outer leaves, and cut the cabbage into quarters.
• To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• Drop the cabbage into a large mixing bowl.
• Add the onion and bell pepper, and mix well with a spoon.
• In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper.
• Stir with a wire whisk until all the ingredients are blended.
• Pour the mixture over the cabbage and toss together gently but thoroughly.
• Taste for seasoning.
• Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

Steps:

• Place cabbage in a large bowl.
• Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
• Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

Steps:

• 1. Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch-wide strips.
• 2. Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.
• 3. In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.
• 4. Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

Steps:

• Mix mayo, sugar and vinegar.
• Add this to the remaining ingredients; mix.
• Refrigerate before serving.

Steps:

• boil sauce ingredients 5 minutes in pot.
• pour over vegetables.
• Chill.

Steps:

• In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Steps:

• DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
• COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.