COLDSLAW

ORIENTAL RAMEN BROCCOLI COLE SLAW

2 (3 ounce) packages beef-flavor ramen noodles

2 (8 1/2 ounce) packages broccoli coleslaw mix

1 cup toasted slivered almonds

1 cup sunflower seed

1/2 bunch green onion, chopped

1/2 cup sugar

3/4 cup oil

1/3 cup white vinegar

Directions:

Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.

Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

Toss before serving.

TANGY COLE SLAW

Slaw:
24 ounces Shredded Cabbage, or slaw mix
½ medium Onion, sliced very thin
½ large Bell Pepper, sliced into thin matchsticks
1 medium carrot, sliced into thin matchsticks
½ cup fresh pineapple, finely chopped
¼ cup Italian parsley, finely chopped
Dressing:
½ cup Vinegar
¼ cup Canola Oil, or vegetable oil
¼ cup Pineapple Juice
2 or 3 Tbsp Sugar
1 tsp Salt
½ tsp Pepper
1 or 2 tsp Celery Seed
1 Tbsp Dijon Mustard
- In a large bowl, mix the cabbage/slaw, onion, and bell pepper thoroughly.
- In a smaller bowl, put all of the dressing ingredients and whisk together thoroughly.
- Pour dressing over slaw and stir well to coat everything, then refrigerate for at least 4 hours, preferably overnight. This should be enough dressing to coat everything without drenching it.

KISS SLAW

3c Mayo
1c White Vinegar
2/3c sugar
2 Tbs celery seed
Large head green cabbage fine shredded
3 med carrots grated
S&P TT
Mix together and chill for several hours........enjoy
bag of slaw mix
1 Julianned plablano pepper
4 green onions chopped
1.5 cups of mayo
3 tablespoons of sugar
1 tablespoon of Dijon mustard
1 tablespoon of prepared horseradish
1 tablespoon fresh cracked pepper
1 teaspoon chipotle powder
Apple cider vinegar until the consistency is right

THIS IS MY ALL TIME FAV SLAW:

Ingredients for the dressing
1/4 cup sour cream
1/4 cup mayonnaise
3 cornichons pickles chopped with some juice
1 tablespoon sugar
1 tablespoon distilled white vinegar
1/4 teaspoon mustard powder
1/4 teaspoon white pepper
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon table salt
Ingredients for the slaw (I cheat and buy the bag all ready)
1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 bell pepper, green, red, yellow, or orange, your choice, cored
1/2 small onion

A GREAT RECIPE FOR SLAW.

Large Batch. ( lol )
16 cups cabbage (shred)
8 cups red cabbage (shred)
4 cups carrots. (shred)
1 cup green onion (dice)
3 cups mayo
1/3 cup vinegar
1/3 cup white sugar
2 T salt
2 T black pepper
2 T celery seed
mix first four in a large bowl. mix the next 6 ingred. into separate bowl let chil for 30 min. Then add to veggies and toss. Enjoy

VERY CRUNCHY SLAW IT'S BEST TO MAKE IT AT LEAST 12 HRS IN ADVANCE.

Ingredients:One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 ~ 2 tbs hot sauce to taste . (I've been using Sriracha lately)
Cooking Instructions:Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.
This will juice up quite a bit so you can use a slotted spoon to serve if you wish.

COLD SLAW

2 gallons mayo
1/2 gallon apple cider vinegar
13 cups sugar
1 gallon buttermilk
2.5 oz. salt
2.5 oz. pepper
1 cup lemon juice.
Mix the dressing and mix with cabbage as needed.
We sell 25 gallons of this a day.

COLD SLAW

Here is one I like on sandwiches.
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

HARBORMASTER COLE SLAW

Head of cabbage about 1 1/2 lb, thinly sliced
1/4 C Cider vinegar
1 T granulated sugar
1 t celery seed
1 t kosher salt
1/2 t black pepper
3/4 cup mayo
1 T Dijon mustard (Grey Poupon is best)
Mix the liquids and spices, pour over thinly sliced cabbage.
Eat.
This is great on pulled pork.

COLESLAW, THE ONLY SIDE DISH YOU NEED

Ingredients
2 medium heads green cabbage, coarsely chopped into thin strands
2 sweet onions, preferably Vidalia, diced
2 ripe tomatoes, diced
2 cups mayonnaise
Kosher salt
Freshly ground black pepper
Directions
In a large bowl, combine all of the ingredients. Toss thoroughly. Serve immediately

ORIENTAL RAMEN BROCCOLI COLE SLAW

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.

RED CABBAGE AND APPLE SLAW

1/3 cup cider vinegar
2 tea olive oil
1tea sugar or sugar substitute
1 tea Dijon mustard
1/2 tea caraway seeds
1/4 tea salt
1/4 tea pepper
7 cups shredded red cabbage
1 1/2 cups diced golden delicious apples
Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbage and apple, toss well. Cover and chill thoroughly, tossing occasionally. Tip. If you want to add a little more tartness, make it with granny smith

KFC COLESLAW

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth Add cabbage, carrots, and onions. Mix well. Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

COLESLAW

4 cups cabbage, shredded
1/4 cup carrot, shredded
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon celery seed
1 tablespoon apple cider vinegar
2 tablespoons pickle relish
2 tablespoons milk
1/3 cup mayonnaise
Note: The 4 cups of cabbage is equal to one-half of a large head of cabbage. You may purchase a bag of precut cabbage at the grocery. I use a food processor to finely chop the cabbage. If you do not have one, you may chop with a knife.  Using a large mixing bowl, mix all ingredients. The mayonnaise and milk may be increased for a more wet type of coleslaw. Chill in refrigerator for 2 hours to let flavors meld. This coleslaw will last 2 days chilled

BEAN SPROUT SLAW

1 pound (approximately 4 big handfuls) bean sprouts
2 teaspoons kosher salt
1 large carrot, grated on the large holes of a box grater
1 small red onion, very thinly sliced
1 jalapeño pepper, seeds and ribs removed, very thinly sliced (keep some of the ribs and seeds if you'd like your slaw a little spicier)
1/2 cup roughly chopped cilantro
1/3 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
 In a large colander, thoroughly wash the bean sprouts, then shake off the excess water. Set the colander over a bowl or in the sink. Toss the salt with the bean sprouts to distribute evenly, then let the liquid drain from the sprouts, turning them periodically. Let the sprouts drain for at least 30 minutes. Their volume should decrease significantly.  In a large bowl, combine the sprouts and the rest of the ingredients. Adjust seasoning as necessary. Keep refrigerated until ready to use.

24 HOUR SLAW

1 head red cabbage, shredded
2 onions, shredded
3/4 cup sugar
1 tsp celery seed
1 tsp sugar
1 tsp dry mustard
1 1/2 tsp salt
1 cup vinegar
Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.

BASIC COLESLAW

6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.
Serves 6.

BBQ SLAW

1 head cabbage
3 Tbs sugar
4 Tbs apple cider vinegar
1 Tbs mustard
1/2 cup mayonnaise
1 cup ketchup
1/3 cup Heinz 57 sauce
1 dash Texas Pete hot sauce
Slice cabbage and add to a large salad bowl. Mix remaining ingredients in another bowl and pour over the cabbage and toss well. Cover and refrigerate for 3-4 hours before serving.

BEAR'S RED SLAW

1 large head of cabbage, finely chopped
1 red bell pepper, finely chopped
FOR THE SAUCE:
3/4 cup ketchup
1/2 cup Texas Pete hot sauce
3 cups apple cider vinegar
3 Tbs salt
4 Tbs fresh ground black pepper
1/2 cup dark brown sugar
Dump the sauce ingredients into a blender and blend the piss outa it. Put the sauce and put on large finely chopped head of slaw and 1 red bell pepper 24 hours in advance.

BUTTERMILK SLAW

1/4 cup plus 1 tbsp. sour cream
1/4 cup buttermilk
1 Tbs cider vinegar
1 tsp Worcestershire sauce
2 dashes hot sauce, up to 4
1 1/4 tsp sugar
1 tsp celery seed
1/2 tsp salt
1/2 tsp freshly ground pepper
1 lb cabbage, (1 small head)
6 Tbs chopped red onion
1/4 cup chopped parsley
2 Tbs chopped fresh basil, (OPT)
In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper. Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage; cut out the core. Using a mandolin or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds. In a large bowl, toss the cabbage with the red onion, parsley, and the dressing. At this point the slaw can be refrigerated for up to 1 hour before serving. Add the basil, if desired, at the last minute.

CAROLINA SANDWICH SLAW

2 cups cabbage, shredded
2 Tbs onions, minced
2 Tbs white vinegar
1 1/2 Tbs mayonnaise
2 tsp sugar
1/4 tsp salt
1 big pinch black pepper, freshly ground
Mix.

COLESLAW #1
1 cups mayonnaise
1 tablespoons Dijon mustard
1 tablespoons red wine vinegar
1 tablespoons sugar
1/2 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
1 head of cabbage shredded
1 large carrot shredded
In a large bowl, mix together the dressing ingredients. Add the shredded cabbage and carrot and toss until combined.

COLESLAW #2

1/2 cup Miracle Whip
1/2 cup mayonnaise
1/2 cup sugar
1 tablespoon prepared horseradish
1 teaspoon yellow mustard
1-1/2 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon celery seed
1 bag coleslaw mix (10 cups)
1/2 cup white or purple onion, chopped
Mix Miracle Whip, mayonnaise, sugar, horseradish, mustard, pepper, salt, garlic powder and celery seed together in a large bowl.  Add the coleslaw mix and onion and toss until mixed.

COLD SLAW #3

2 bags (16 oz each) Tri-color slaw
3/4 cup Buttermilk
1/2 cup Sugar
1/4 cup Mayonnaise
2 Tbsp Canola oil
2 Tbsp Apple cider vinegar
2 1/2 tsp Garlic salt
1 tsp Peanut butter, creamy-style
1/2 tsp Celery salt
1 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning
Juice of 1/2 lemon (approximately 1 Tbsp)
Combine all of the ingredients, except the slaw mix, in an extra-large mixing bowl. Whisk the dressing until all of the ingredients are smooth and well-incorporated. Add the slaw mixture and fold it in to coat it all evenly. Cover, refrigerated, for at least two hours or overnight, stirring occasionally. Serve and enjoy.

CHIPOTLE CHILE SLAW

3 chipotle chilies
1 garlic clove
1 cup mayonnaise
salt and black pepper
few drops lemon juice
1/2 cabbage, coarsely shredded
If using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.

CORKY'S COLE SLAW

1 medium head of green cabbage, shredded
2 medium carrots, grated
1 green pepper, finely diced
2 Tbs onion, grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 Tbs celery seeds
1 tsp salt
1/8 tsp white pepper
1/4 cup Franks or Texas Pete Hot Sauce, optional
Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours.

CRANBERRY APPLE COLESLAW

14 ounces shredded cabbage and carrot coleslaw mix
2 granny smith apples
2 cups dried cranberries
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon mustard powder
½ teaspoon white pepper
Core the apples and cut them into long thin strips (sort of like a large matchstick)
In a large mixing bowl, combine the coleslaw mix, sliced apples, and cranberries. In a smaller mixing bowl, whisk together the mayonnaise, sour cream, vinegar honey, mustard powder, and white pepper until the mixture is smooth and creamy. Pour the dressing over the coleslaw mixture and toss to combine. Cover and refrigerate for at least an hour prior to serving.

DATE COLESLAW WITH ORANGE-GINGER VINAIGRETTE

1 cup California dates, pitted
1/2 Tbs orange zest, grated
1/2 cup orange juice
3 Tbs white wine or cider vinegar
2 cloves garlic, minced
1 tsp ground ginger
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil or vegetable oil
1 package pre-cut coleslaw mix, (16 oz.)
 OR
7 cups green and red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup green onion, thinly sliced
Coarsely chop the dates in 1/2-inch pieces; set aside. To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper. Next, whisk in the oil. Combine the vegetables with the dressing.

DAVE'S ERSATZ SLAW

3 lbs cabbage
1 bottle Kraft Cole Slaw Dressing
1/2 Tbs celery seed
Grate cabbage coarsely. Add the celery seed and dressing to taste. Thoroughly mix all ingredients and eat immediately.

DELI COLE SLAW

1/2 head (1 lb.) cabbage, shredded
1 medium carrot, cut in short lengths
2 small green pepper
1/2 small onion
3 small parsley
1 cup mayonnaise
2 Tbs vinegar
3 Tbs sugar
Slice or shred cabbage. Set aside. Shred carrot with shredding blade. Chop green pepper, onion and parsley in food processor (steel blade). Add vegetables to the cabbage. Put remaining ingredients in processor and with plastic blade blend until mixed. Pour dressing over vegetables and toss.

FOUR VINEGAR COLE SLAW

1 head cabbage, chopped fine
1/2 large yellow onion, chopped fine
1 cup celery, chopped fine
2 Tbs sugar
3 Tbs basil vinegar
3 Tbs balsamic vinegar
3 Tbs malt vinegar
3 Tbs red wine vinegar
1 Tbs garlic powder
1 Tbs honey
1 Tbs Worcestershire sauce
1 Tbs soy sauce, superior grade
1/2 Tbs nuoc nam
2 Tbs brown mustard seeds, crushed black pepper, crushed dried Tabasco peppers
OR
finely chopped jalapenos, to taste
Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain. Place a small cloth towel in the bottom of a bowl. Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together. Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve.

GARLIC COLESLAW

1 small head cabbage
2 cloves fresh garlic
1/2 cup plain yogurt or
1/2 cup sour cream
1/4 cup rice vinegar
1/2 tsp salt
1 tsp sugar
fresh ground black pepper to taste
Shred cabbage, press garlic, (quantity to taste), add other ingredients in stainless or ceramic bowl. Toss until well mixed. All quantities variable so it's best to start with small amounts and add to taste.

GREAT COLE SLAW

8 cups cabbage, finely chopped (about 1 head)
1/4 cup carrot, shredded (1 medium carrot)
2 Tbs onion, minced
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs white vinegar
2 1/2 Tbs lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

GOOD VINEGAR SLAW

1 Head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 ~ 2 tbs hot sauce to taste .
Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving. This will juice up quite a bit so you can use a slotted spoon to serve if you wish.

JACK'S COLESLAW

1/2 small head green cabbage, shredded
1 each red bell pepper, julienne
1 each yellow bell pepper, julienne
2 Tbs fresh dill
1 Tbs dill seed
1/2 Tbs chipotle powder
1/2 cup mayonnaise, (good quality)
salt and freshly ground pepper
Combine all ingredients in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve.

JALAPENO COLE SLAW (NO MAYO, NO SUGAR)

2 lbs cabbage head, cored and shredded
1 medium onion, chopped
3 jalapenos, finely chopped
1/2 cup olive oil
3 Tbs red wine vinegar
1 Tbs Dijon mustard
1 tsp mustard seed
1 tsp salt
1/2 tsp fresh ground black pepper
3 cloves garlic, pressed
Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chilies. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day.

JERRY'S CREAMY SWEET AND GREEN COLE SLAW

***PART A***
1 head green cabbage
2 stalks celery
1 medium Size sweet onion,
1 Granny Smith apple
***PART B***
1 cup Miracle Whip, (do not substitute)
1/2 cup sugar
3 Tbs vegetable oil
2 1/4 Tbs white tarragon vinegar, (do not substitute)
2 tsp (heaping) celery seed
Dice the part "A" ingredients. Run them through a food processor and reduce in overall size to about a grain of rice. Combine the part "B" ingredients separately in a shallow mixing bowl. Pour into the slaw mix and fold well. Refrigerate in an air-tight covered dish.

KARL MOSER'S COLE SLAW

8 cups finely chopped cabbage
1/4 cup shredded carrot
2 Tbs minced onion
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs white vinegar
2 1/2 Tbs lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

KELLY KOLESLAW

1 cup good mayonnaise
1 tsp lemon juice
1/2 cup white vinegar
1 Tbs celery seed
1/2 tsp pepper
1/4 tsp salt
1 tsp sugar
1 small carrot, shaved with a peeler
1/4 cup onion thinly sliced
8 cups cabbage
Mix the first 7 ingredients with a wisk. Add to the vegetables and toss. Refrigerate for at least 4 hours.

KFC COLE SLAW

4 1/2 tsp tarragon vinegar
6 1/2 Tbs vegetable oil
3/4 cup chopped onion
2 1/2 cups Miracle Whip salad dressing
1 cup sugar
2 each carrots
2 each heads of cabbage
Mix oil, onions and sugar. Add Tarragon vinegar. Fold in Miracle Whip. Pour over grated carrots and
cabbage. Fold in well. Refrigerate in an air-tight covered dish. Best if made the night before serving.

KFC STYLE COLESLAW

8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs white vinegar
2 1/2 Tbs lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

KILLER SLAW

By John Dawson AKA Patio Daddio BBQ
2 bags (16 oz each) Tri-color slaw
3/4 cup Buttermilk
1/2 cup Sugar
1/4 cup Mayonnaise
2 Tbsp Canola oil
2 Tbsp Apple cider vinegar
2 1/2 tsp Garlic salt
1 tsp Peanut butter, creamy-style
1/2 tsp Celery salt
1 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning
Juice of 1/2 lemon (approximately 1 Tbsp)
Combine all of the ingredients, except the slaw mix, in an extra-large mixing bowl. Whisk the dressing until all of the ingredients are smooth and well-incorporated. Add the slaw mixture and fold it in to coat it all evenly. Cover, refrigerated, for at least two hours or overnight, stirring  occasionally.

KIT'S COLESLAW

2 oz peanut oil
1/2 oz lime juice
1/2 oz cider vinegar
1/2 tsp mustard
1/4 tsp celery salt
1 oz mayonnaise
salt and pepper
1 dash paprika
1 head cabbage, shredded
1 small onion, minced
2 each jalapenos, (or more) minced
Mix first 8 ingredients and whisk. Pour over remaining ingredients. Better if made 12 hours ahead.

LEXINGTON BARBECUE COLE-SLAW

100 lbs med. chopped cabbage, (1 lb.)
6 quarts ketchup, (4 tbs.)
10 lbs sugar, (3 tbs.)
1/2 gallon vinegar, (4%) (1 tbs.)
8 oz salt, (1/2 tsp.)
8 oz pepper, (1/2 tsp.)
1/4 tsp ground red pepper
Reduced the quantities listed if you don't want to follow recipe (in parentheses).  Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. We've made this twice since getting home. Used it on pork BBQ sandwiches and as a side with ribs.  Servings: 100

MANGO JALAPENO SLAW

1/2 cup diced mango
2 large jalapeos, with seeds/chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon water
1 small shallot, minced
1 cup mayonnaise
1/2 cup chopped cilantro
2 garlic cloves, finely chopped
1 tablespoon fresh lime juice
Salt and freshly ground pepper
7 cups shredded coleslaw mix
In a saucepan, combine the mango, jalapeos, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes. Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
Add the coleslaw mix and toss to coat. Cover and refrigerate.

NEW JERRY'S COLE SLAW

1 lb coleslaw Mix, Prepackaged
3/4 Granny Smith apple, peeled and diced
2 stalks celery, deveined and diced
3/4 cup sweet onions, diced
***Secret Dressing****
1 cup mayonnaise
1/3 cup sugar
2 Tbs tarragon vinegar
2 Tbs Dijon mustard
1 1/2 tsp celery seed
1 1/2 tsp poppy seeds
1 tsp dill weed
1 tsp poultry seasoning
1/2 tsp white pepper
Place the pre-packaged (Dole is excellent) 1 lb. slaw mix in a large bowl, add the onion, apple and celery dice to desired consistency. Combine with the following dressing recipe. Store in an air-tight container.

NORTH CAROLINA PORK PRODUCERS COLE SLAW

1 1/2 medium cabbage heads, chopped
1/4 cup minced green onion
2 cups mayonnaise
3 Tbs sugar
3 Tbs vinegar
1 3/4 Tbs celery seed
1/2 Tbs salt
In a large bowl, combine the cabbage and green onion. In a small bowl, blend the mayonnaise, sugar,
vinegar, celery seed, and salt. Mix well. Drizzle the mayonnaise mixture over the cabbage mixture and toss lightly to mix well. Refrigerate until serving.

NORTH CAROLINA STYLE SLAW

1 head cabbage, shredded
2 red and green bell peppers, finely chopped
1 cup cider vinegar
1 tsp salt
1 tsp pepper
1 tsp ground red pepper
1/4 cup brown sugar
1/4 cup ketchup
Mix everything but cabbage and peppers and taste,  ketchup and sugar reduce bitterness. Dump it in with the vegetables and mix well. Let sit in refrigerator to chill and allow the flavor to shoot throughout.

OLD JERRY'S COLE SLAW

1 1 lb package prepared slaw (Dole's is excellent)
OR
1 head cabbage, shredded
and
1 carrot, shredded
1 stalk celery, diced
1/2 medium sweet onion, diced
***Sauce***
1 cup Miracle Whip
1/2 cup sugar
3 Tbs vegetable oil
2 1/4 Tbs Tarragon Vinegar, (do not substitute)
2 tsp celery seed
Run the above slaw ingredients in a processor and chop until about 1/4 inch in size. Combine the sauce ingredients in a shallow mixing bowl. Use a wisk to mix. Pour into the slaw mix and fold well. Refrigerate 3 to 4 hours before serving.

PHILIP'S COLE SLAW

1/2 head green cabbage, shredded
2 Tbs onion, grated
3/4 cup Miracle Whip Salad dressing
1 package Equal sweetener
1 Tbs yellow mustard
2 Tbs Dijon mustard
1/3 cup apple cider vinegar
1 tsp celery seed
1 tsp salt
1/4 tsp pepper
Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours.

PINEAPPLE SLAW

1 bag (16 oz) Tri-color slaw
1/2 cup Pineapple, crushed and drained
1/3 cup Buttermilk
1/4 cup Sugar
3 Tbsp Mayonnaise
1 Tbsp Canola oil
1 tsp Apple cider vinegar
1 tsp Garlic salt
1/2 tsp Celery salt
1/2 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning
2 tsp Lemon juice, squeezed fresh
 If you can't find Maggi Seasoning, just use a dash each of Worcestershire sauce and soy sauce.
Combine all of the slaw ingredients, except the slaw mix, in a large mixing bowl and whisk until all of the dressing ingredients are smooth and well-incorporated. Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate 2-4 hours, stirring occasionally.

PINEAPPLE COLESLAW
1 bag pre-shredded cabbage
1 can crushed pineapple
1/2 cup apple cider vinegar
2 tsp salt
2 tsp black pepper
1/4 cup brown sugar
Pour the juice from pineapple into a bowl. Add the vinegar, salt, pepper and sugar. Mix and set aside. This is the dressing. Put the pineapple in a large bowl with the cabbage. Pour in the dressing and toss well.

PURPLE SMOKE COLE SLAW

3/4 cup mayonnaise
3 Tbs sugar
1 1/2 Tbs white wine vinegar
1/3 cup oil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp dry mustard
1/8 tsp celery salt
1 dash black pepper
1 Tbs lemon juice
1/2 cup half and half
1/4 tsp salt
1 large head cabbage, finely shredded
Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over cabbage in large bowl. Toss until cabbage is well coated. Servings: 8

ROCKENWAGNER'S COLESLAW

***DRESSING***
2 tsp all-purpose flour
2 tsp dry mustard powder
1/4 cup plus 1 tablespoon sugar
1 pinch ground cayenne pepper
1 heaping teaspoon salt
1/3 cup apple cider vinegar
2/3 cup heavy cream
2 large egg yolks
1 Tbs caraway seeds
1 1/2 Tbs prepared horseradish
***COLESLAW***
6 cups white cabbage--about 1 1/4 pounds, finely sliced
1 carrot, grated
1 3/4 cups red cabbage--about 1/2 pound, sliced very fine
Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted.
Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler. In a small saucepan, combine the vinegar and cream and bring to a boil over high heat. Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water. Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes. Remove from the heat and stir in the caraway seeds and horseradish. Cool to room temperature, cover, and refrigerate until chilled.

SLAW - DAVID'S

1 large cabbage
1/2 medium red pepper minced
1/2 medium green pepper minced
1 medium onion, Bermuda or red, finely chopped
***DRESSING***
1/2 cup sugar
1/2 tsp salt
1 tsp celery seed
1 tsp dry must.
1/2 cup cider vinegar
1/3 cup veg. oil
Chop and mix cabbage, onion and peppers and put in bowl. Put dressing ingredients in pan and bring to boil over moderate heat until sugar dissolves. Pour over cabbage mix, toss and put in ice box to cool overnight. Minutes before serving add a heaping tablespoon of sour cream with some minced red bell pepper.

SOUTHWEST COLESLAW

3 cups julienne, cored green cabbage
2 cups julienne, cored red cabbage
1/2 red bell pepper, cut into julienne
1/2 yellow bell pepper, cut into julienne
1/2 carrot, cut into julienne
1 cup mayonnaise
2 jalapenos, chopped
1 clove garlic, chopped
1 Tbs chopped fresh cilantro
1 Tbs maple syrup
1/2 Tbs vinegar
1/2 Tbs Dijon mustard
1/2 Tbs Worcestershire sauce
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt
Fresh lime juice
In a large bowl combine cabbages, red and yellow peppers and carrot. Process remaining ingredients in a blender until smooth. Adjust seasoning with salt and lime juice. Pour dressing over vegetables and toss to combine.

SPICY COLESLAW

1 tsp cumin seeds, minced
1 tsp coriander seeds
1 cup mayonnaise
4 small shallots, coarsely chopped
1 or 2 jalapenos with their seeds, finely chopped
3 Tbs canned green chilies, finely chopped
2 cloves garlic, finely chopped
2 Tbs fresh cilantro, finely chopped
2 Tbs pure maple syrup
1 Tbs Dijon mustard
1 Tbs malt vinegar
salt
2 Tbs fresh lime juice, (up to 3)
6 cups green cabbage, shredded
3 cups red cabbage, shredded
1 large red bell pepper, in matchsticks
1 large yellow bell pepper, in matchsticks
1 large green bell pepper, in matchsticks
2 medium carrots, coarsely shredded
In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder. In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chilies, garlic, cilantro, maple syrup. Worcestershire, mustard, vinegar and ground spices; process until smooth. Season with salt and the lime juice. In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving

STEVE ZINSKI'S SLAW

1 head cabbage
1 carrot
1 1/2 cups mayonnaise (Hellman's)
1/4 cup sugar, heaping
1/4 cup white vinegar
1 pinch celery seed
Mix mayo, sugar, vinegar, and celery seed in a bowl. Set aside. Chop the cabbage into small pieces (I use the coarse cheese shredder attachment on my Kitchenaid mixer). Grate (or finely shred) the carrot and mix with the cabbage. Add the mayo mixture and mix well with a large spoon. Cover and refrigerate for 4 or more hours. Servings: 1

SWEET AND SOUR COLESLAW

3/4 cup vinegar
6 Tbs water
3/4 cup sugar
6 Tbs oil
1 lb shredded cabbage
or packaged coleslaw mix
pepper
2 1/2 tsp celery seed
1/4 cup minced onion
diced pimento or sweet red bell pepper, optional
1 Tbs salt
Combine dry ingredients, except the cabbage, then mix in the water, followed by the vinegar, and finally the oil. Place in a sealed container and refrigerate overnight. A few hours before serving, pour dressing over the cabbage, mix well, and refrigerate until serving. Servings: 1

THEAD FAMILY SLAW

1 head cabbage
1 large carrot
mayonnaise
2 Tbs sugar
1 Tbs cider vinegar
2 Tbs heavy cream
1 tsp celery seed
1 tsp seasoned salt
1 tsp black pepper
Chop the cabbage. Shred the carrot. Mix with all ingredients except mayonnaise in large bowl. Add mayonnaise to desired consistency. Usually in the neighborhood of 3/4 to 1 cup. Refrigerate for at least 1 hour. It'll collapse significantly. Servings: 1

TIDEWATER COLESLAW

1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 Tbs celery seed
salt and pepper, to taste
1 head green cabbage, finely shredded
2 carrots, finely grated
In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste, and mix well. In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time. Servings: 6

WALTER JETTON'S TEXAS COLE SLAW

3 lbs fresh cabbage
2 large dill pickles, chopped
1/2 cup mayonnaise
1/2 cup sugar
1 tsp salt
Shred up the cabbage and add all the other ingredients. Mix well and let stand a while before serving so that the flavors blend. Servings: 20

SLAW DRESSINGS

CREAMY SLAW DRESSING
1 cup Mayonnaise
1/2 cup Sugar
1/4 cup Apple cider vinegar
2 Tbsp Lemon juice
2 tsp Kosher salt
2 tsp Celery salt
1 tsp Granulated onion
1 tsp Black pepper
1/2 tsp Ground mustard
1/2 tsp White pepper

MUSTARD SLAW DRESSING
1 cup Sugar
1/2 cup Yellow mustard
1/4 cup Apple cider vinegar
2 Tbsp Lemon juice
2 tsp Kosher salt
2 tsp Celery salt
1 tsp Granulated onion
1 tsp Black pepper
1/2 tsp Ground mustard
1/2 tsp White pepper

ASIAN SLAW DRESSING
1 cup Sugar
1/2 cup Pineapple juice
1/4 Apple cider vinegar
2 Tbsp Soy sauce
2 tsp Sesame oil
2 tsp Celery salt
1 tsp Granulated onion
1 tsp Black pepper
1/2 tsp Ground mustard
1/2 tsp White pepper