Help, I need a twist on Cole slaw!?!
I'm hosting a pool party and need a cole slaw recipe!. I don't want the original fan fair!.Www@FoodAQ@Com
Answers:
Here's a great recipe brought to me by the wife of one of my servers!. My wife and I used this for a pool party 2 weeks ago and it was a hit! Buon appetito!
Jaron's lemon slaw
Servings: Makes 4 servings!.
Ingredients
2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved!. Add cabbage, carrots, scallions, and parsley and toss well!. Chill, covered, 1 hour to allow flavors to develop!. Season with salt and pepper!.
Nutritional Information
Each serving contains about 61 calories and 2 grams fat!.Www@FoodAQ@Com
Jaron's lemon slaw
Servings: Makes 4 servings!.
Ingredients
2 tablespoons low-fat sour cream
2 teaspoons low-fat mayonnaise
1/2 teaspoon finely grated fresh lemon zest
4 teaspoons fresh lemon juice
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb green cabbage, thinly sliced (4 cups)
2 carrots, cut into julienne strips or coarsely grated
1 bunch scallions, thinly sliced diagonally (1 cup)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved!. Add cabbage, carrots, scallions, and parsley and toss well!. Chill, covered, 1 hour to allow flavors to develop!. Season with salt and pepper!.
Nutritional Information
Each serving contains about 61 calories and 2 grams fat!.Www@FoodAQ@Com
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions!. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice!. Pour dressing over salad!.
Serves 6!.
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Buttermilk Coleslaw
2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
2 (16 ounce) packages shredded coleslaw mix
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper!. Fold in the coleslaw mix, and refrigerate until serving!. This tastes best if it is refrigerated for a few hours before serving!.
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Hawaiian Slaw
4 cups Cabbage, shredded
1 (8 ounce) can Pineapple, drained and crushed
1/4 cup Raisins
1/4 cup Nuts, chopped
1/4 cup Coconut, flaked
3/4 cup Marzetti Slaw Dressing
In mixing bowl, combine ingredients!. Mix well!. Chill until ready to serve!. Serves 8!.
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Oriental Sesame Slaw
1 head green cabbage, shredded
1 large carrot, grated
1 cup grated jicama
1 tablespoon black sesame seeds
1 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons honey
Place the cabbage, carrot, jicama, and sesame seeds in a large bowl!. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl!. Drizzle the dressing over the salad; toss until evenly coated!. Chill at least 4 hours before serving!.
Serves 8!.
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1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions!. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice!. Pour dressing over salad!.
Serves 6!.
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Buttermilk Coleslaw
2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
2 (16 ounce) packages shredded coleslaw mix
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper!. Fold in the coleslaw mix, and refrigerate until serving!. This tastes best if it is refrigerated for a few hours before serving!.
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Hawaiian Slaw
4 cups Cabbage, shredded
1 (8 ounce) can Pineapple, drained and crushed
1/4 cup Raisins
1/4 cup Nuts, chopped
1/4 cup Coconut, flaked
3/4 cup Marzetti Slaw Dressing
In mixing bowl, combine ingredients!. Mix well!. Chill until ready to serve!. Serves 8!.
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Oriental Sesame Slaw
1 head green cabbage, shredded
1 large carrot, grated
1 cup grated jicama
1 tablespoon black sesame seeds
1 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons honey
Place the cabbage, carrot, jicama, and sesame seeds in a large bowl!. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl!. Drizzle the dressing over the salad; toss until evenly coated!. Chill at least 4 hours before serving!.
Serves 8!.
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Shred the cabbage and carrot really well, Then squeeze some orange juice into a bowl, add sugar, salt, white wine vinegar (not too much) and the grated zest of an orange (make sure its the fine grater not coarse)!. Pour this over the mixture and let it sit in the fridge overnight!. The next day add fresh orange pieces (i remove any skin or membrane- if you dont do this, its better to use the canned mandarins) and In the bowl I put chopped avocado and coriander on top, squeezed with lemon juice so it doenst' brown!. The avocado needs to be cut at the last minute- but when you hoe into this salad you will never look at cole slaw the same way again! Its rad!!Www@FoodAQ@Com
Celery Rémoulade
Adapted from Julia Child
Serves 4-6 as a side dish
1 1/2 tsp Salt
1 1/2 tsp Fresh Lemon Juice
1 Celeriac
Dressing
1/4 Cup Dijon Mustard (check label and make sure there are no eggs in it!)
3 Tbs Boiling Water
1/3 a€” 1/2 Cup Mild Oil (canola, safflower)
2 Tbs White Wine Vinegar
1/4 tsp Salt (or more to taste)
1/3 a€” 1/2 Cup Veganaise (vegan mayo)
3 Tbs Fresh Parsley, chopped
Place salt and lemon juice in the bottom of a large bowl!. Rinse the root and remove as much dirt as possible with a brush!. Using a large, sharp chef’s knife, remove the skin, cutting away the twisted roots!. Working quickly (the root will discolor if exposed to air too long), quarter the root and shred finely in a food processor!. Add the shredded celeriac to the bowl containing the salt and lemon and toss well, making sure all of the pieces are coated!. Leave to tenderize for 20 minutes while preparing dressing!. The lemon juice will protect it from browning!.
Place another bowl over a pot of warm water on the stove, warming the bowl (like a double-boiler)!. Add mustard and water and whisk well!. Gently drizzle in the oil and whisk to emulsifya€”take your time so the dressing doesn’t “break”!. Dribble in the vinegar, whisking all the while!. Add salt!.
Rinse the celery root with fresh water and dry well, rolling it in paper towels and squeezing out as much water as you can!. Put it back in the bowl (dry the bowl, too) and add the dressing and toss well!. Fold in the Veganaise and parsley!.
You can eat it immediately, but this refrigerates well!. The longer it is refrigerated, up to a few days, the more tender the celeriac gets!.Www@FoodAQ@Com
Adapted from Julia Child
Serves 4-6 as a side dish
1 1/2 tsp Salt
1 1/2 tsp Fresh Lemon Juice
1 Celeriac
Dressing
1/4 Cup Dijon Mustard (check label and make sure there are no eggs in it!)
3 Tbs Boiling Water
1/3 a€” 1/2 Cup Mild Oil (canola, safflower)
2 Tbs White Wine Vinegar
1/4 tsp Salt (or more to taste)
1/3 a€” 1/2 Cup Veganaise (vegan mayo)
3 Tbs Fresh Parsley, chopped
Place salt and lemon juice in the bottom of a large bowl!. Rinse the root and remove as much dirt as possible with a brush!. Using a large, sharp chef’s knife, remove the skin, cutting away the twisted roots!. Working quickly (the root will discolor if exposed to air too long), quarter the root and shred finely in a food processor!. Add the shredded celeriac to the bowl containing the salt and lemon and toss well, making sure all of the pieces are coated!. Leave to tenderize for 20 minutes while preparing dressing!. The lemon juice will protect it from browning!.
Place another bowl over a pot of warm water on the stove, warming the bowl (like a double-boiler)!. Add mustard and water and whisk well!. Gently drizzle in the oil and whisk to emulsifya€”take your time so the dressing doesn’t “break”!. Dribble in the vinegar, whisking all the while!. Add salt!.
Rinse the celery root with fresh water and dry well, rolling it in paper towels and squeezing out as much water as you can!. Put it back in the bowl (dry the bowl, too) and add the dressing and toss well!. Fold in the Veganaise and parsley!.
You can eat it immediately, but this refrigerates well!. The longer it is refrigerated, up to a few days, the more tender the celeriac gets!.Www@FoodAQ@Com
Rachel Ray did an interesting slaw!.!.!.she used cabbage, then pretty much everything youd put on a hot dog, ketchup, mustard, relish, then vinegar, etc!.!.!.recipe is at foodnetwork!. then she made the dogs, toasted the buns, and put the slaw on top!. it was pretty cool!.!.!.anyways, have a nice party, id be more interested in a cooler full of Miller Lite :)Www@FoodAQ@Com
Secret Ingredient: Fresh Green Peppers !.
Shread your cabbage and carrots!.
then run your green peppers across a grater or whatever!.
Go ahead and mix mayo, sugar, and milk togetgerand taste to see if sweet and smooth!.
Pour the mixture over rest of stuff and you've got the best
damn cole slaw in the world!. I will not eat it any other way!.
This is my Mom's recipe so, don't tell her I gave it!. LOL
try it out and see what you think!.Www@FoodAQ@Com
Shread your cabbage and carrots!.
then run your green peppers across a grater or whatever!.
Go ahead and mix mayo, sugar, and milk togetgerand taste to see if sweet and smooth!.
Pour the mixture over rest of stuff and you've got the best
damn cole slaw in the world!. I will not eat it any other way!.
This is my Mom's recipe so, don't tell her I gave it!. LOL
try it out and see what you think!.Www@FoodAQ@Com
Try using red cabbage!.!.!.it makes any slaw look fancier!. Or try using a vinaigrette instead of a creamy dressing!. You can also use finely chopped raw zucchini in place of the cabbage!.Www@FoodAQ@Com
Try this, can I come to the party!?
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
Here's one that's not the same old same old:
http://www!.recipetips!.com/recipe-cards/t!.!.!.Www@FoodAQ@Com
http://www!.recipetips!.com/recipe-cards/t!.!.!.Www@FoodAQ@Com
Just make the regular cole slaw,but add crushed pine apple,it is wonderful !!!Www@FoodAQ@Com
add craisins, it will add a lot of zest!.!.!.yum!Www@FoodAQ@Com