Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large bowl, combine cabbage, carrot, green onion, chill. Mix together salad dressing ingredients with a wire whisk. Just before serving the coleslaw, add in the tomato and toss in the dressing.
Number Of Ingredients 9 Steps:
Cut the pepper, and green onions into 2" cubes and coarsely chop in the following order using a food processor with the regular steel blade: drop the garlic through the feed tube with the motor running, add pepper and green onion until coarsely chopped. Empty into a large bowl. Add julienned carrots. Change to the slicer blade, cut cabbage into wedges to fit in the feeding tube. Discard the core - it is the wrong texture and has a very sharp flavor. When my mother made coleslaw she would always save the core for my father to eat. He loved it, so naturally we kids wanted to eat it too, until we tasted it, that is) Slice using light to medium pressure otherwise the slices will be too thick. (By hand, cut through the wedges from the core side out, and slice very thinly.) Add to the carrot- red pepper mixture. Combine the ingredients for the dressing in a saucepan and bring to a boil. Once the sugar has melted (less than a minute), pour the hot dressing over the coleslaw mixture and toss well. Transfer to a large container, cover tightly and refrigerate for at least one hour but preferably until the next day.
Time 50m Yield 6 servings Number Of Ingredients 11 Steps:
Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In large bowl, add chopped slaw ingredients and stir till mixed evenly. Set aside. In small bowl, add 1st 5 ingredients for the dressing. Whisk together till smooth. Add poppy seeds and mix again. Pour on top slaw mixture and mix till all coated. Cover bowl with plastic wrap and chill in refrigerator at least 2 hours, prior to serving. Stir before serving.
Time 2h30m Yield 50-60 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely., Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.
Number Of Ingredients 10 Steps:
In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, green onion, carrots and red pepper. Toss to coat evenly. Cover and refrigerate several hours before serving.
More about “confetti coleslaw recipes”
Time 10m Yield 12 servings, 1/2 cup each Number Of Ingredients 6 Steps:
Mix dressing and pineapple in medium bowl. Add remaining ingredients; mix lightly. Serve immediately.
