Jeans Country Coleslaw Recipes

Steps:

• Cut cabbage into 4 quarter, remove outer dark green leaves. A crisp stalk of celery, washed and strung if needed. Take cabbage against a shredder on the side with the long groove blades, do all quarters but not the center core. Thinly sliced celery, almost 3/4c or more. (Add-in carrots,or shred on same blade as cabbage). Place into a large mixing bowl, and stir it. This can be done hours to 1 day ahead if kept sealed and chilled before adding sauce.
• Sauce can be made ahead as well but not mixed in with cabbage until 1-2 hours prior, with time for slaw to soak in sauce. In a medium bowl or in an empty Mayo jar, Add and fold together the sauce items. Taste before chilling, and make adjustments. This is where celery seed can be added. Jean's caution was "Don't add S&P in it, have it on table."
• When ready to serve set S&P, scallions near by. For added color or festive look sprinkle lightly with paprika.

Steps:

• Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
• Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
• Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Steps:

• In medium bowl stir together first 6 ingredients.
• Add remaining ingredients; toss to coat well.
• Cover; chill at least 2 hours.

Steps:

• 1. Add coleslaw mix and shredded carrot to large bowl and set aside.
• 2. In a medium bowl, whisk to combine dressing ingredients. (You may not use the entire amount of dressing in the salad.)
• 3. Add approximately 3/4 of the salad dressing and toss gently to coat. If you like a wetter coleslaw, you can add more. I usually add 3/4, and then check it right before serving. If it seems dry, I add more then.)
• 4. Cover, refrigerate and chill for 1-2 hours.

Steps:

• Put cabbage, carrots and onion in large bowl.
• Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
• Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
• Store in covered container in refrigerator. Let stand one or two days before eating.