Tangy Apple Raisin Cole Slaw W Splenda Recipes

FARMHOUSE APPLE COLESLAW

Steps:

• In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

APPLE-RAISIN COLE SLAW

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

APPLE AND RAISIN SLAW

Steps:

• Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl.
• Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.

COLE SLAW WITH SPLENDA

Steps:

• Dice the red pepper. Thin slice the green onions.
• Mix ingredients together and refrigerate at least 3 hours.

TANGY DIJON COLESLAW

Steps:

• Combine first 6 ingredients in a bowl and stir well with a whisk.
• Combine coleslaw mix, carrots and onion in a large bowl.
• Add mustard mixture to cabbage mixture and toss well to coat.
• Cover and chill for 20 to 30 minutes.
• Stir before serving.

TANGY APPLE SLAW BURGERS

Steps:

• Combine first five ingredients; remove 1/4 cup cabbage mixture and reserve. Add mayonnaise, lime zest, lime juice, pepper and salt to remaining cabbage mixture, tossing well to coat. Refrigerate, covered, until burgers are grilled., For burgers, gently combine beef and reserved cabbage mixture. Mix lightly but thoroughly; shape into four patties. Season with salt and pepper., Grill burgers, covered, on a greased grill rack over medium-high direct heat 5-7 minutes on each side until a thermometer reads 160°. Grill buns just until toasted, about 1 minute. To serve, place a burger and 1/4 cup apple slaw on each bun bottom; replace tops. Serve with remaining slaw.,