To go with the fish & chips Thks.
2007-02-11 08:24:51 · 7 answers · asked by kitttyinct.@sbcglobal.net 3 in Food & Drink ➔ Cooking & Recipes
COLE SLAW DRESSING
1/2 c. mayonnaise
2 tbsp. vinegar or lemon juice
1 tbsp. grated onion
1/2 tsp. celery seed
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Combine and mix into 4 cups shredded cabbage and a grated carrot.
2007-02-11 08:30:27 · answer #1 · answered by Anonymous · 1⤊ 0⤋
One of the most popular recipes for cabbage in North America is coleslaw, a mixture of shredded cabbage, carrots, and an almost sweet creamy dressing, traditionally made from mayonnaise, but more frequently fashioned from sour cream and/ or yogurt these days.
A quick coleslaw dressing can be made in a medium bowl by whipping together 3 tbsp plain, low-fat yogurt, 2 tbsp sour cream, 3/4 tsp prepared yellow mustard, 1/2 tsp sugar, 1/2 tsp cider vinegar, 1/4 tsp celery seeds, 1/8 tsp salt, and 1/8 tsp black pepper. To make the salad, add 13/4 cups coarsely shredded cabbage and 1/4 cup coarsely grated carrot, mix well, and refrigerate for 2 to 3 hours, tossing occasionally. Serve 4.
~~~ Enjoy! ~~~ Good luck! _;-)
2007-02-12 00:53:56 · answer #2 · answered by W0615 4 · 1⤊ 0⤋
This is my favotire coleslaw...a little different.
Oriental Coleslaw
Ingredients
1 16-ounce package shredded cabbage with carrot (coleslaw mix)
4 green onions, thinly sliced
1 3-ounce package chicken-flavored ramen noodles, broken up
1/2 to 3/4 cup slivered almonds, toasted
1/2 to 3/4 cup sunflower nuts
1/2 cup salad oil
1/3 cup vinegar
1 tablespoon sugar
1/8 tablespoon pepper
Directions
1. Up to 1 hour before serving, combine coleslaw mix, green onions, ramen noodles (save seasoning-mix packet for the dressing), almonds, and sunflower nuts in a salad bowl. Cover and chill in the refrigerator until serving time.
2. In a screw-top jar, combine cooking oil, vinegar, sugar, pepper, and seasoning mix from the package of noodles. Cover and shake. Chill in the refrigerator until serving time.
3. At serving time, shake dressing again; pour over salad and toss to coat. Makes 12 side-dish servings.
2007-02-11 08:49:03 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Everlasting Coleslaw - no mayo in this fab recipe my mother in law made. It's the only one I like, it is incredible the way every it gets better every day. for up to 10 days.
1 large cabbage
1 small onion
2 carrots
2 stalks celery
1 green pepper - optional (I don't use)
1/2 cup sugar
2/3 cup cider vinegar
1 cup oil
1 tsp. mustard
1 tsp. celery seed
1 tbsp. salt
Shred cabbage fine, mince onions, grate carrots, dice celery.
Add sugar and set aside in covered pot/dish. Mix oil, vinegar, mustard and seasonings - bring to a boil. Pour on veggies, refrigerate 24 hours - no stirring!
This is the absolute BEST! 2nd best is Crunchy Cabbage Salad I put the recipe in the question about how to else to use white cabbage.
2007-02-11 08:34:24 · answer #4 · answered by nymom 5 · 1⤊ 0⤋
Creamy Cole Slaw
Serves: 6
1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
1/2 cup chopped fresh cilantro leaves
2 teaspoons hot sauce
2 cups shredded red cabbage (about 1/4 head)
2 cups pre-packaged shredded carrots
1/2 cup thinly sliced green onions (about 4 green onions)
1 medium red bell pepper, thinly sliced
1 cup finely julienned jicama, (1 jicama, about the size of a softball)
1-1/2 teaspoons salt
1/2 teaspoon crushed black pepper
In a small bowl, combine the vinegar, mayonnaise, poppy seeds, celery salt, cilantro and hot sauce, stirring until well blended.
In a medium bowl, toss together the cabbage, carrots, green onions, bell pepper and jicama. Pour dressing over cabbage mixture and toss until vegetables are coated with dressing. Season with salt and pepper, to taste.
Cover and refrigerate for at least 1 hour so that flavors meld. Serve chilled.
2007-02-11 08:32:33 · answer #5 · answered by ♥ Susan §@¿@§ ♥ 5 · 1⤊ 0⤋
How about Hawaiian Broccoli Slaw?
No macadamia nuts? Chopped roasted peanuts are just as delicious in this refreshing slaw.
1/2 cup chopped macadamia nuts
1/2 cup creamy-style poppy-seed dressing
3 Tbs lime juice
2 Tbs chopped scallions
1/2 tsp peeled, grated fresh ginger
1/4 tsp grated lime zest
1 pkg. (12 oz) broccoli slaw, about 4 cups
2 cups packaged shredded carrots
Red cabbage, optional
Heat dry skillet over medium-low heat. Add nuts; cook, stirring until lightly browned and fragrant, about 7 minutes. Remove from skillet; reserve. In large bowl, combine dressing, juice, scallions, ginger, and zest. Add slaw and carrots; toss until well-coated. Refrigerate at least 30 minutes. Sprinkle with nuts just efore serving. If desired, hollow out cabbage and serve slaw in it.
About This Recipe
Servings: 8
Calories: 156
Protein: 2g
Fat: 14g (2g saturated)
Cholesterol: 3mg
Carbohydrates: 8g
Sodium: 168mg
Fiber: 3g
Sugar: 4g
Kitchen Time: 15 minutes
Total Time: 50 minutes.
2007-02-11 08:40:57 · answer #6 · answered by Proud Muslimaah-Beautiful Islaam 3 · 1⤊ 0⤋
yes, i love coleslaw with fish and chips. yumm-O
2007-02-11 08:32:36 · answer #7 · answered by lidakamo 4 · 0⤊ 1⤋