Time 1h15m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight. Serve chilled.
Time 15m Yield 35 servings (about 3/4 cup each). Number Of Ingredients 8 Steps:
In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.
Time 1h10m Yield 12 Number Of Ingredients 11 Steps:
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Time 15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper. Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
Number Of Ingredients 10 Steps:
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
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. Refrigerate until serving.
Yield 8 servings Number Of Ingredients 8 Steps:
Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.
Time 30m Yield 1 1/2 c., 10 serving(s) Number Of Ingredients 8 Steps:
Mix together items 3-8 and pour over 1 & 2. Cover and refrigerate for 1 hour. Mix and serve.
Time 1h15m Yield 8 Number Of Ingredients 11 Steps:
Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.
Time 5m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
