Time 10m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves. Toss with slaw vegetables of choice. Refrigerate at least four hours. Toss well before serving.
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 10m Number Of Ingredients 8 Steps:
In a medium bowl, mix the mayonnaise, sugar, cider vinegar, celery salt, kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well. Use immediately or refrigerate for up to 5 days.
Time 10m Yield 6 Number Of Ingredients 6 Steps:
Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Time 25m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature., Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.
Time 10m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Stir the ingredients together. Pour the dressing over 2 cups cabbage. Cover and refrigerate 1 to 24 hours.
