Festive Coleslaw Recipes

LAUREN'S FESTIVE COLESLAW

Steps:

• In a large bowl, mix the first six ingredients. In a separate bowl toss the shredded cabbage, carrot and green pepper. Stir in the dressing until well coated. Refrigerate until ready to serve. If you want to eliminate mayonnaise, simply combine 1 part vegetable oil to two parts vinegar and two parts sugar. This will make a sweet and sour, non-creamy coleslaw. Recipe Source: CDKitchen columnist Lauren Costello

FESTIVE COLESLAW

Steps:

• Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
• Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

FESTIVE FALL COLESLAW

Steps:

• Make Orange and Lemon Vinaigrette.
• Mix remaining ingredients in large bowl. Pour vinaigrette over coleslaw mixture; toss.

CHRISTMAS COLESLAW

Steps:

• In a large bowl, combine coleslaw mix, apple, almonds and cherries; toss to combine. In a small bowl, whisk mayonnaise, milk, applesauce, salt, paprika and pepper until blended. Pour over coleslaw mixture; toss to coat. Gently stir in mandarin oranges. Refrigerate until serving.

EASY FESTIVE SLAW

Steps:

• In a lage mixing bowl combine cabbage, celery, and sweet pepper.
• Toss lightly to mix.
• In a small mixing bowl measure and stir together salad dressing, sugar, and celery seed.
• Add salad dressing mixture to cabbage mixture,tossing to coat.
• Cover and chill for 1 to 2 hours.
• Toss again just before serving.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

CHRISTMAS COLESLAW

Steps:

• Combine cabbages, cranberries and onions in a large bowl.
• Whisk together oil, juice, salt and pepper. Stir in cilantro.
• Pour over cabbage mixture and toss.
• Refrigerate 24 hours before serving.

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.

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.