Cole Slaw With Horseradish Dressing
7 years ago
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Comments (8)
- 7 years ago
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McAlister's cole slaw
Comments (7)Sometimes when you're hungry something you normally wouldn't care fo is unusually appealing or just "hits the spot". It doesn't sound from the description that it's anything unusual and you may well be making something similar or better. Every deli coleslaw I've ever had is fair at best. It's fast food. I usually doctor it up if I go with a deli slaw. Lately, I've even been using just a bottled salad dressing (Hidden Valley Farmhouse Bacon & Onion is very good) and slaw mix, add some dried onion (fresh if I have it), Spike seasoning and bacon bits, grapes if I have them, and have a vastly superior salad to any of the deli slaws. I can also make a smaller batch than my normal coleslaw too. If I want more of a vinegary type it's easy to sub an Italian dressing or mix some different types. Catalina mixes well as does Ranch. I wouldn't be surprised if you went and bought some of the coleslaw and served it up saying what do you think of this, the opinion may well be different. I'm not suggesting they're purposely dissing your slaw, but often the one-time extraordinary fizzles the next time. Taste buds are as consistent as the weather....See MoreReally easy and tasty cole slaw
Comments (15)Had one like this similar in Alaska, so that's it's name. ***my omits Alaska cole slaw 5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart 1/2 cups almond slivers, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use This is the creamy dressing I used and it works great: mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well...See MoreAlaskan cole slaw and reason it's named that by me :o)
Comments (24)Would you mind if I changed the name to Hawaiian Cole Slaw so I can serve it at the luau I am planning? And I think I will use dried cherries. And maybe add a little pineapple. Thanks for the recipe....See MoreRECIPE: cole slaw
Comments (9)COLORFUL COLESLAW 1 /2 cup vegetable oil 3 /4 cup sugar 3 /4 cup cider vinegar 3 /4 tsp. celery seeds 2 tsp. dried mustard 1 /2 tsp. salt 1 /4 tsp. black pepper 1 /2 head green cabbage, cut into thin shreds 1 /2 head red cabbage, cut into thin shreds 1 carrot peeled and coarsely grated 1 small onion, peeled, halved and thinly sliced 1 green pepper, seeded and halved crosswise and thinly sliced 1 sweet red pepper, seeded and halved crosswise and thinly sliced Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving....See More- 7 years ago
- 7 years ago
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