Waldorf Cole Slaw Recipes

Steps:

• Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
• In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
• Refrigerate at least 2 hrs or overnight.
• Toss before serving.

Steps:

• Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

Steps:

• In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts. In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth, pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be made 1 day in advance and kept covered and chilled. Serve the slaw topped with the apples slices.

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.
• Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

Steps:

• In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
• In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.

Steps:

• In a large bowl, mix all ingredients, tossing to combine. Chill for 2 hours before serving.