Number Of Ingredients 4 Steps:
Blend all ingredients well. Pour over 1 (16-ounce) package coleslaw mix, toss and enjoy.
Time 1h25m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl. Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours. Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
Time 10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Mix together mayonnaise, vinegar, sugar, milk and celery seed until smooth. Add to cole slaw ingredients, coat entirely. Refrigerate for several hours. You can add your own special touch by incorporating other ingredients - pineapple, raisins, chicken etc – .
Time 10m Yield 6 Number Of Ingredients 6 Steps:
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Time 2h10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Prepare the vegetables by slicing, shredding or grating very thin. Toss the vegetable ingredients to mix well. Prepare the dressing by whisking together the vinegar, mayonnaise, sugar, salt and pepper. Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 2 hours. May be made ahead. Toss occasionally to keep the dressing distributed over the vegetables.
Yield Makes 1 1/4 cups Number Of Ingredients 10 Steps:
Whisk all ingredients in a medium bowl to blend. DO AHEAD: Can be made 1 day ahead. Keep chilled.
