This is such a refreshing change from the old fashioned standard coleslaw recipes.
Whisk together mayonnaise, honey and lime juice in a medium bowl, add coleslaw mix and cilantro. Gently toss, season with salt and pepper to taste and refrigerate for at least 30 minutes to let flavors meld before serving.
By Deeli from Richland, WA
Coleslaw often seems to be an afterthought, cloyingly sweet and either too wet or dry. With the correct balance of acidity and sweetness and with proper seasoning, however, it can shine.
This is my favorite recipe. People always ask for more! There are other variations, but this one is my favorite! Much tastier!
Dice up apples and onion. Add Dole coleslaw, raisins, cranberries & sunflower seeds.
Mix miracle whip, mayonnaise, sugar, vinegar, spices together until well blended. Mix in milk until creamy. Mix with cabbage and carrot. Let refrigerate overnight for the best flavor.
Combine the cabbage, zucchini, squash, and onions. Combine the mayonnaise, vinegar, mustard seed, and celery salt.
Toss shredded cabbage and well-drained fruit cocktail together lightly. Add cottage cheese, mix and add lemon juice and salt.
This recipe tastes great the second and third day too...
Cole Slaw is always a welcome salad addition to any summertime meal. Whether you prefer creamy, sweet/sour, or a special family favorite, serve cole slaw. with burgers, hot dogs, sandwiches, grilled or fried chicken, grilled fish, thick, juicy steaks, or even meatloaf.
Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat.
In large bowl, place a layer of cabbage and a layer of onions. Repeat layering, salting between layers. Sprinkle sugar on top and let stand 30 minutes.
Pour over vegetable mixture and mix well. Store in refrigerator. Stays crisp for several days.
Mix veggies and salt and let stand while preparing dressing. Combine dressing ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw mixture.
Mix cabbage, pepper, onion and celery. Mix all dressing ingredients together in saucepan. Bring to a boil. Cool. Pour over cabbage mixture. Let stand overnight in refrigerator.
Trim and coarsely chop a quarter head of cabbage. Peel and coarsely chop 3-4 carrots. Pulse in your food processor until it is as fine as you desire. Set aside.
Mix mayonnaise, sugar, vinegar and buttermilk. Pour over the cabbage, peanuts, and raisins, if used, just before serving.
Mix together dressing ingredients. Pour over cabbage mixture and mix well. Keeps for 1 week in the refrigerator.
This quick and easy recipe is quite yummy! Mix first three ingredients. Start with less dressing, and add more to taste.
