1/2 c. mayonnaise
2 T. sugar
2 T. cider vinegar
3/4 t. salt
1/4 t. dry mustard
1/8 t. celery seeds
4 c. coarsely shredded cabbage
3/4 c. coarsely shredded carrots
1/2 c. diced green pepper
2 T. sliced green onions
In medium bowl stir together mayonnaise, sugar, vinegar, salt, mustard, and celery seeds. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.
Makes 4 cups.
Adapted from That Amazing Ingredient: Mayonnaise!, p. 42.
Showing posts with label Cole Slaw. Show all posts
Showing posts with label Cole Slaw. Show all posts
Wednesday, January 13, 2016
Garden Macaroni Slaw
1 c. mayonnaise
3 T. lemon juice
1-1/2 t. sugar
1-1/2 t. dry mustard
1 t. salt
Dash of garlic powder
2 c. (8 oz.) elbow macaroni, cooked and drained
3 c. finely shredded cabbage
1 c. coarsely shredded carrots
1/2 c. finely chopped green pepper
1/4 c. minced onion
In large bowl, stir together mayonnaise, lemon juice, sugar, dry mustard, salt, and garlic powder. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.
Makes 8 cups.
Adapted from That Amazing Ingredient: Mayonnaise!, p. 42.
3 T. lemon juice
1-1/2 t. sugar
1-1/2 t. dry mustard
1 t. salt
Dash of garlic powder
2 c. (8 oz.) elbow macaroni, cooked and drained
3 c. finely shredded cabbage
1 c. coarsely shredded carrots
1/2 c. finely chopped green pepper
1/4 c. minced onion
In large bowl, stir together mayonnaise, lemon juice, sugar, dry mustard, salt, and garlic powder. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.
Makes 8 cups.
Adapted from That Amazing Ingredient: Mayonnaise!, p. 42.
Honey-Lemon Slaw
1/2 c. mayonnaise
2 T. honey
1/2 t. grated lemon rind
2 T. lemon juice
1/2 t. salt
1/4 t. ground ginger
2 c. shredded red cabbage
2 c. shredded green cabbage
In medium bowl stir together mayonnaise, honey, lemon rind, lemon juice, salt, and ginger. Add cabbage; toss to coat well. Cover and chill at least 2 hours.
Makes about 4 cups.
Adapted from That Amazing Ingredient: Mayonnaise!, p. 41.
2 T. honey
1/2 t. grated lemon rind
2 T. lemon juice
1/2 t. salt
1/4 t. ground ginger
2 c. shredded red cabbage
2 c. shredded green cabbage
In medium bowl stir together mayonnaise, honey, lemon rind, lemon juice, salt, and ginger. Add cabbage; toss to coat well. Cover and chill at least 2 hours.
Makes about 4 cups.
Adapted from That Amazing Ingredient: Mayonnaise!, p. 41.
Sunday, October 11, 2015
Mexican Lime Cumin Slaw
4 c. finely shredded green cabbage
1-1/2 c. peeled grated carrots
1 red bell pepper, seeded and diced
1/2 to 3/4 c. chopped scallions
1 jalapeno pepper, seeded and minced
Dressing:
2 T. vegetable oil
2 t. freshly grated lime peel
3 T. fresh lime juice
2 T. white balsamic or cider vinegar
1 T. sugar
1 t. ground cumin
1 t. salt
Pinch of cayenne
Place all of the slaw vegetables in a serving bowl. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing on the vegetables and toss thoroughly. Taste and add more salt and/or vinegar to taste.
Serve immediately, or refrigerate until serving.
Serves 6-8.
Adapted from Moosewood Restaurant Celebrates cookbook, p. 161.
1-1/2 c. peeled grated carrots
1 red bell pepper, seeded and diced
1/2 to 3/4 c. chopped scallions
1 jalapeno pepper, seeded and minced
Dressing:
2 T. vegetable oil
2 t. freshly grated lime peel
3 T. fresh lime juice
2 T. white balsamic or cider vinegar
1 T. sugar
1 t. ground cumin
1 t. salt
Pinch of cayenne
Place all of the slaw vegetables in a serving bowl. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing on the vegetables and toss thoroughly. Taste and add more salt and/or vinegar to taste.
Serve immediately, or refrigerate until serving.
Serves 6-8.
Adapted from Moosewood Restaurant Celebrates cookbook, p. 161.
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