Zesty Slaw Recipes

Steps:

• In a large bowl, mix the first 6 ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

Steps:

• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

Steps:

• In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Steps:

• Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
• Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.

Steps:

• In a large bowl, combine all ingredients for salad except noodles.
• Stir well to combine.
• In another bowl, add all ingredients for dressing, including reserved spice package from noodles, mixing well till sugar is dissolved.
• Pour the dressing over the slaw, toss to coat well.
• Let marinate for at least 15 minutes.
• Add noodles just before serving.

Steps:

• In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
• Process remaining ingredients in a blender until smooth and adjust seasoning.
• Pour dressing over vegetables and toss to combine.
• Recheck seasoning and serve.

Steps:

• In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

Steps:

• Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don't catch. Leave to cool with the almonds.
• Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

Steps:

• 1. Beat eggs lightly with sugar. Add mustard, salt and pepper. Mix lightly. Add vinegar and butter. Cook in a small saucepan over low heat stirring constantly.
• 2. When it becomes a soft custard, remove from heat. Cool. Add milk and chopped green pepper. Chill until ready to use. Thinly slice green cabbage. Pour dressing over cabbage and chill until ready to serve.

Steps:

• Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.