French Coleslaw Recipes

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

FRENCH COLESLAW

Steps:

• mix together and chill.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

CORKY'S MEMPHIS-STYLE COLESLAW

Steps:

• Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
• In another bowl, mix together all of the remaining ingredients.
• Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
• Stir again before serving.
• NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.

CELERIAC COLESLAW

Steps:

• Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
• Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.

DELUXE COLESLAW

Steps:

• In a large bowl, whisk together mayo, milk, lemon juice, sugar, salt, pepper and paprika until well blended.
• Add the shredded cabbage and carrot, pepper and onion.
• Gently toss together.
• Cover and refrigerate at LEAST 1 hour for flavours to combine.