Bobs Succulent Coleslaw Recipes

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

BOB'S SALAD DRESSING

Steps:

• In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.

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.

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

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.

PSYCHEDELIC COLESLAW

Steps:

• In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.
• Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
• In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.
• Serve immediately or refrigerate.
• Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop).

BOB'S CLAM HUT CLAM CHOWDER

Steps:

• Combine potatoes, onion, celery, 1 cup of the clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven.
• Heat to boil, stirring often.
• Reduce heat, and simmer until potatoes are soft, about 20 minutes.
• Stir in clams and cook for 5 minutes; add the remaining 4 cups of clam juice and cream to clam mixture.
• Heat to simmer, about 10 minutes. Do not boil.
• Serve with oyster crackers floating on top.