Moms Cole Slaw Or Cabbage Salad Recipes

Steps:

• Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage., Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.

Steps:

• In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Steps:

• In a large bowl, combine the cabbage, carrots and peppers. In a small bowl, whisk the sour cream, mayonnaise, vinegar, sugar, celery seed and salt. Pour over cabbage mixture; toss to coat. Chill until serving.

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

Steps:

• In a large salad bowl, toss the cabbage, carrots and green pepper. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Chill for at least 2-3 hours.

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

Steps:

• Soak cabbage halves in salt water to cover about 20 minutes.
• Rinse cabbage and rinse the bowl.
• Add A LITTLE salt (not too much) and rub into cabbage hard with your hands. Taste for salt. You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy. (I am not sure why this step is even necessary, but those were the original instructions.).
• Cut the cabbage into fine slivers and place in a large bowl.
• Grate in the carrot (1 if the cabbage head is small; 2 if large).
• Finely dice the green pepper. Mix well. (I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.).
• Add mayonnaise - just enough to coat. Mix through.
• Stop here if you want grated cabbage salad.
• Continue with the recipe if you want cole slaw:.
• Mix 1 part apple cider vinegar to 2 parts water.
• Add gradually to cabbage mixture; taste for seasoning.
• Sweeten with whatever sweetener you want to use.
• Cover and refrigerate for a few hours or more for the flavors to develop.