Paula Deens Money Saving Cole Slaw Recipes

THE LADY'S COLESLAW

Steps:

• Using a food processor, gently process the bell pepper, onion, carrot and parsley, being careful not to over process. Cut half of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

COPPER PENNY

Steps:

• Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
• In a mixing bowl combine the celery, green pepper, carrots and onion.
• Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

PAULA DEEN'S MONEY SAVING COLE SLAW

Steps:

• Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
• Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
• Pour dressing over slaw just before serving. Stir well.

PAULA DEEN'S BROCCOLI COLESLAW

Steps:

• Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
• Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat).
• Meanwhile, whisk together all the dressing ingredients in a small bowl.
• Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
• Pour dressing over salad and toss to coat. Garnish with chopped green onions.