Cool And Crunchy Coleslaw Recipes

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

BEST COOL AND CRUNCHY COLESLAW

Steps:

• 1. in a nonreactive , large mixing bowl, combine the cabbage,bell peppers, onions,and carrots. Sprinkle 3/4 cup sugar and toss.
• 2. In a nonreactive small pan over med. heat, combine the remaining 1/4 sugar with the vinegar,oil, salt, and dry mustard. Bring to a boil, stir often. Pour the boiling sauce over cabbage mixture and toss well.Cover and place in refrigerator for at least 1 hr. before serving

CRUNCHY COOL COLESLAW

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.

COOL AND CRUNCHY COLESLAW

Steps:

• Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
• Grate the carrot into the bowl with the cabbage mixture.
• Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
• In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
• Pour vinegar mixture over cabbage mixture. Toss well.
• Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.