Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cole slaw. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. Combine the shredded cabbage and carrots in a large bowl. Salt and pepper Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed.
Cole slaw is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Cole slaw is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook cole slaw using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Cole slaw:
- Make ready 16 oz pre made cabbage, carrots slaw dole bag
- Take 1/2 cup miracle whip or salad dressing
- Prepare 3 tbsp milk
- Prepare 3 tbsp granulated sugar
- Prepare 2 tsp White vinegar
Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper. This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more.
Steps to make Cole slaw:
- Mix all ingredients together. Put in fridge for at least an hour and enjoy.
- I make this for all the summer holidays because we grill out a lot. Enjoy.
I don't recommend it, as raw cabbage does not freeze well. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften. Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of.
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