Recipes for "coleslaw"

Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test.

Depending on how you like your dressing, how salty your peanut butter is, and how seasoned your rice vinegar is, you may want to add a little more vinegar, a little sugar, or a little salt. (Makes about 3/4 cup of dressing.)

Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting.

Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn.

Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions.

Right before serving, mix in the dressing.

Preheat the oven to 350 degrees F (175 degrees C).

Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.

Spread almonds and sesame seeds evenly onto a baking sheet.

Bake in the preheated oven until lightly browned, about 10 minutes.

Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.

Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

In a large bowl, whisk together the mayonnaise, sugar, lemon juice, vinegar, salt, pepper, and paprika.

Use the large holes of a box grater to grate the cabbage. You should have 4 cups of grated cabbage. Grate the carrots; you should have 1/2 cup. Finally, grate the onion; you should have about 1/4 cup grated.

Stir the vegetables into the dressing and stir well to combine. Place in the fridge and chill for at least 10 minutes (or up to an hour) before serving. Toss again before serving.

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Gather all ingredients.

Whisk mayonnaise, sugar, vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and pepper in a large mixing bowl until sugar has dissolved.

Fold coleslaw mix into dressing until well combined.

Place the thinly sliced cabbage, grated carrot, radish slices, sliced green onions, and cilantro in a large serving bowl.

Right before serving, sprinkle with olive oil, rice vinegar, salt and pepper, and toss to coat.

Serve immediately.

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Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.

Taste and add more salt and pepper if needed. Serve immediately.

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Add the slaw mix to a colander and toss with the salt. Let sit and drain for 10 minutes.

While the slaw sits, prep the mango and green onions. Peel the mango and cut the flesh off of the pit. Cut into rough matchsticks.

Trim the green onions and thinly slice. Set aside.

After 10 minutes, rinse the slaw mix under cool water. Drain and dump out on a dry kitchen towel. Gently pat dry and set aside.

Add the mayonnaise, yogurt, lemon juice, and curry powder to a medium bowl (with enough room to mix together the slaw). Stir together until combined.

To the bowl with the dressing, add the dried slaw mix, prepared mango, green onions (reserving a few slices of dark green for garnish), raisins, cashews (if using), and pepper. Toss well and taste, adding salt and/or more curry powder if needed.

If you plan to have leftovers, reserve the cashews and add them just before serving. Leftover slaw will keep in the fridge for up to 2 days. Toss again before serving.

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Gather all ingredients.

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Store in an airtight container.

Gather the ingredients.

Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.

Mix cabbage, carrots, and onion in a large salad bowl.

Pour dressing over cabbage mixture and mix thoroughly.

Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Gather the ingredients.

Mix coleslaw mix, pineapple, and onion together in a bowl.

Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth.

Pour dressing over coleslaw mixture and toss to coat. Refrigerate until ready to serve.

Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.

Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

Gather the ingredients.

Toss cabbage and onion together in a large bowl; set aside.

Combine sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan; bring to a boil and simmer, stirring frequently, until sugar is dissolved, about 3 minutes.

Let mixture cool slightly, about 5 minutes, then pour over cabbage mixture; toss well to coat.

Serve and enjoy!

Gather all ingredients.

To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.

To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.

When ready to serve, pour dressing over cabbage mixture and toss well to combine.

Whisk mayonnaise, sugar, milk, lemon juice, vinegar, salt, and pepper together in a large bowl until dressing is well combined.

Add cabbage, carrots, and onion to dressing; mix well. Refrigerate before serving, at least 3 hours or up to overnight.

In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.

In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

In a large bowl, combine shredded cabbage and carrot.

In a large empty mayonnaise jar, add the 2 cups mayonnaise, vinegar, sugar and dry onion flakes. Shake well until blended.

Pour dressing mixture over cabbage and carrots and toss well. Chill and serve.

Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.

Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.