Festive Fall 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

CREAMY SUMMER COLESLAW

Steps:

• Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
• Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.

QUICK COLESLAW

Steps:

• In a medium bowl, combine coleslaw mix, mayonnaise, vinegar, and celery seed. Season with salt and pepper, and toss to combine.

FIESTA COLESLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk mayonnaise, vinegar, sugar and seasonings. Pour over coleslaw mixture; toss to coat., Refrigerate, covered, until serving. If desired, serve with lime wedges.

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 SOUP

Steps:

• Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
• Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

FOREVER COLESLAW

Steps:

• Put cabbage, carrots and onion in large bowl.
• Measure vinegar, oil, sugar, salt and celery seed in large saucepan. Bring to boil, stirring frequently. Pour hot over cabbage mixture.
• Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool.
• Store in covered container in refrigerator. Let stand one or two days before eating.