Golden Coleslaw 14 Day Slaw Recipes

Steps:

• Boil together all the dressing ingredients until sugar is dissolved.
• Allow to cool.
• Shred cabbage and carrots.
• Finely chop onion and add to cabbage and carrots and toss together.
• Pour over cooled dressing and toss thoroughly many times.
• Place in a bowl with lid and keep in fridge.
• This ready mixed salad keeps for up to 14 days in fridge.
• NOTE: Cooking time is keeping time.

Steps:

• Whisk the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the coleslaw mix, dill and parsley and toss. Let sit for 15 minutes. Toss again before serving.

Steps:

• Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
• Can be frozen, but fill to only one to two inches from the top.

Steps:

• Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.

Steps:

• In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days.
• In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice. Stir well. Cover and refrigerate for at least 24 hours.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
• Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden - keep an eye on them as they burn easily.
• Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Steps:

• Mix mayo, mustard and vinegar in large bowl until well blended.
• Add remaining ingredients; toss lightly. Cover.
• Refrigerate at least 30 min. before serving.

Steps:

• Mix all dressing ingredients, add cabbage and stir.
• Refrigerate 2-4 hours or up to 3 days.

Steps:

• In large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended.
• Add apple slices and toss to coat.
• Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated).
• Just before serving, scatter radish sprouts over the slaw.
• Gently toss.

Steps:

• Combine the cabbage, onion and carrot.
• Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go) Heat to boiling.
• Pour the hot dressing over the veggies.
• Cover and refrigerate for at least an hour.