Long Beach Coleslaw Recipes

LONG BEACH COLESLAW

Steps:

• In medium skillet over medium heat, add the olive oil and, when hot, add the onions and garlic and cook for 2 minutes. Add the cabbage, pepper, salt and vinegar. Mix thoroughly and cook until the cabbage is tender, 3 to 5 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cool.
• In large salad bowl, add the lettuce and toss with the Blue Cheese Dressing. To make sure you add enough dressing for the salad, pour the dressing once around the outside of the bowl and then toss. Add more only if desired.
• Add the cabbage to the lettuce. Toss to combine and adjust the seasoning, as needed.
• In a food processor fitted with the bottom blade, or in a blender, add 1 cup blue cheese, 2/3 cups buttermilk, Dijon, vinegar, 1/2 of the lemon juice, shallots, salt and pepper and process for a few seconds until combined and creamy. Taste for seasoning and add the remaining lemon juice, if necessary.
• Crumble the remaining blue cheese in a medium glass bowl. Pour the blended dressing over the crumbled cheese and fold together with a rubber spatula. Add the remaining buttermilk to thin out to desired consistency. Refrigerate 1 hour before using. Store unused dressing in the refrigerator for up to 2 weeks. Yield: 2 1/4 cups.

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

LONG BEACH COLESLAW

Steps:

• In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.
• In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
• Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

QUICK COLESLAW

Steps:

• Combine the sour cream, mayonnaise, lemon juice and olive oil in a large mixing bowl and stir to combine. Fold in the sliced cabbage, carrots and scallions and stir well. Season with salt and pepper. Serve.;

HAWAIIAN COLE SLAW

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

RESTAURANT-STYLE COLESLAW II

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

ORIGINAL OLD BAY® COLESLAW

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.