Mikes Coleslaw Recipes

Steps:

• Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
• Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
• Pour 1/3 of the dressing onto the slaw & mix well.
• Repeat adding the dressing and mixing well until all dressing is used.
• This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
• Cooking time is chill time -- minimum of 2 hours before serving!
• This will serve hearty slaw eaters 4 servings.

Steps:

• TO MAKE DRESSING:
• In a mixing bowl combine all ingredients.
• Stir well and refrigerate.
• TO MAKE SLAW:
• In a large mixing bowl, combine vegetables. Using hands, toss well. Add dressing. Toss and serve.

Steps:

• In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.

Steps:

• In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
• Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
• Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
• Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
• Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
• Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.
• Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.
• Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.

Steps:

• Heat vinegar and sugar over low heat until the sugar is dissolved.
• Cool, then add the rest of the ingredients.
• Place in a large jar with a tight fitting lid.
• Refrigerate for several days, turning twice a day, before serving.
• Very good keeper.
• To serve drain amount needed for meal and dress with a little mayonnaise if desired.

Steps:

• Mix all the ingredients for the dressing together and set aside.
• Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
• Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
• Refrigerate for about 2 hours to blend the flavors.
• Enjoy!