The Cookbook

Knock-Off KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 Tbsp minced onion
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp white vinegar
2-1/2 Tbsp lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.Add cabbage, carrots, and onion; mix well.

Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.

Cliff

CHINESE COLESLAW

1 lb. pkg. Dole coleslaw mix
2 pkg. beef or chicken Ramen noodles
2 bunches chopped green onions
1 c. slivered almonds
2 c. roasted sunflowers

DRESSING:
(Make early in the day):1 c. oil
3/4 c. sugar
1/3 c. vinegar
2 Ramen seasoning pkg.

Combine just before serving.

barb

Greek Cole Slaw

Traditional coleslaw has a great flavor and goes well with grilled foods. The Greek variation, Lahanosalata, is not a creamy coleslaw, but more like a traditional Greek salad with lemon juice and olive oil, plus a little garlic. Typically this fall and winter salad goes really well with Greek-style grilled meats.

INGREDIENTS
1 head green cabbage, about 1-1/2 pounds
6 green onions, cut about 1/4-inch thick
Small bunch fresh dill, chopped
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Core the cabbage and shred just like making traditional coleslaw. Place the cabbage in a large bowl; add the dill, green onions and garlic. Toss the cabbage mixture well.

In a small bowl mix the lemon juice, garlic, salt and pepper together. Just before serving, pour over the salad and toss to coat. Adjust seasonings and olive oil or lemon juice as needed.

Makes 6 servings

NOTE - There are many variations on this coleslaw - some include a couple of grated carrots or chopped green peppers; some recipes omit the dill. The above recipe is a simple variation of Lahanosalata - experiment with your own choices!

This stuff tastes like a big bowl of crunchy dill pickles. And it's very similiar to what Vincent's Seafood Restarant serves.


Flash McCord

Cranberry Cole Slaw - Paula Deen

— FOR SLAW
1 package shredded cabbage — (about 1/2 large head )
1/2 cup toasted almonds — (I use pecans and it is really good)
1/4 cup green onion — chopped
1/2 cup bell pepper — chopped
1/2 cup celery — chopped
1 cup dried cranberries

— FOR DRESSING
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon relish
salt and pepper — to taste

Mix together all slaw ingredients and all dressing ingredients in
separate bowls.

Mix together well and adjust salt and pepper to taste. Refrigerate.

Just Me

Cranberry Coleslaw

Ingredients:

1/2 cup mayonnaise
1 to 2 tablespoons honey
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
3 cups shredded cabbage
1/4 cup chopped fresh or frozen cranberries

Directions:

In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

Yield: 4 servings.

Just Me