Time 1h20m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3. Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
Time 2h15m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.
Time 20m Yield 8-10 servings. Number Of Ingredients 9 Steps:
Place the first six ingredients in a blender or food processor. Cover and process on high until the sugar is dissolved, about 30 seconds. In a large bowl, combine cabbage, carrots, celery and dressing; toss to coat. Serve immediately.
Number Of Ingredients 9 Steps:
- Place the first six ingredients in a blender or food processor. Cover and process on high until the sugar is dissolved, about 30 seconds. In a large bowl, combine cabbage, carrots, celery and dressing; toss to coat. Serve immediately. Yield: 8-10 servings. Nutrition Facts: 1 serving (1/2 cup) equals 217 calories, 18 g fat (2 g saturated fat), 8 mg cholesterol, 372 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
Time 20m Yield 1 batch, 8-10 serving(s) Number Of Ingredients 7 Steps:
Cut the cabbage in quarters, Remove core with sharp knife. Cut into 1" slices. Using a food processor with the metal cutting blade place 1/4 of the cabbage in the bowl and using the pulse button, quickly pulse 35 times. Place chopped cabbage in a large bowl. Add the sugar, grated carrots, minced bell pepper, vinegar, half and half or milk and mayo. Mix thoroughly. Cover and chill.
Time 30m Yield 12-16 serving(s) Number Of Ingredients 8 Steps:
Mix vinegar, sugar, coleslaw dressing, salt and pepper. Let set an hour in fridge so flavors develop. Pour over shredded cabbage and carrots. Add the 2 tablespoons milk if seems too thick. Refrigerate until ready to serve.
