Bobs Succulent Coleslaw Recipes

BOB'S SUCCULENT COLESLAW

Steps:

• Mix mayo, seasoning salt, pepper, sugar, and lemon-pepper in a bowl.
• Slowly add vinegar to mixture until combined.
• Set aside in fridge for 30 minutes.
• In a food processor, add half the cabbage, in chunks, carrots, parsley, and onion.
• Pulse until nicely chopped, but not mushy.
• Thinly slice the other half of the cabbage.
• In a bowl, combine the processed mixture, the sliced cabbage, and the dressing, and toss.
• Let rest for at least an hour. Overnight is best.

VINEGAR COLESLAW

Steps:

• Shred cabbage finely in food processor.
• In large mixing bowl toss cabbage with salt and sugar. Add vinegar and toss again.
• Best if made 24 hours before serving and allowed to marinate.

BOB EVAN'S COLE SLAW RECIPE - (3.8/5)

Steps:

• With wire whisk, mix together 1/2 cup mayonnaise, 1/4 cup milk, 1 tablespoon sugar, 1 teaspoon vinegar, dash of Tabasco, salt and pepper to taste. Set aside. Combine finely minced cabbage and 1 raw carrot with sauce. Refrigerate tightly covered several hours or overnight before serving.