Crispy Summer Slaw Recipes

FRESH AND CRISPY SLAW

Steps:

• In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
• In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

SUMMER SLAW RECIPE

Steps:

• In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
• To make the dressing whisk together all the dressing ingredients until smooth.
• Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

CREAMY SUMMER SLAW

Steps:

• Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
• Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
• DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

PICNIC MARINATED SUMMER SLAW

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.