Time 10m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
Time 2h15m Yield 12 Number Of Ingredients 10 Steps:
In small bowl, mix dressing ingredients; set aside. In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.
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.
Yield Makes 4 servings Number Of Ingredients 14 Steps:
Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes. Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through. Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large serving bowl, combine the coleslaw, grapes and apple. In a small bowl, combine the remaining ingredients; pour over coleslaw and toss to coat. Chill until serving.
Time 30m Yield 10-12 serving(s) Number Of Ingredients 18 Steps:
Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.
Time 50m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients, except jello and bring to a boil. Remove from heat. Add lemon jello and stir to dissolve. Cool to lukewarm. Pour over slaw and toss well. Cover and chill overnight or at least 6 hours. This is a sweet slaw and will keep 2-3 weeks in the refrigerator.
Yield Makes 4 servings Number Of Ingredients 12 Steps:
Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
Time 15m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted. Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired. Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.
