Time 4h7m Number Of Ingredients 9 Steps:
In a large bowl add the shredded cabbage, onion, and sugar. Toss well until coated. In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil. Bring to a boil on medium heat and cook for 2 minutes. Let cool to room temperature then pour over the cabbage, stirring well to coat. Refrigerate at least for 4 hours if not overnight.
Time 15m Number Of Ingredients 11 Steps:
Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course. Blend this together for about a minute. Pour the dressing over your coleslaw and mix well. Refrigerate for about an hour before serving. If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer. If you don’t use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.
Time 8h15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil. Cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat. Refrigerate 8-24 hours for best flavor. Toss again prior to serving.
Number Of Ingredients 9 Steps:
In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Time 8h18m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Time 15m Yield 5-6 serving(s) Number Of Ingredients 18 Steps:
In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard. Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil. Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness. When very thick, remove from heat and beat in cream or milk. Cool. this can be made a day ahead and refrigerated. In a large bowl, combine all of the coleslaw ingredients. Add the cooled dressing and toss lightly to coat with the dressing.
