Fresh Minnesotan Coleslaw Recipes

ZESTY COLESLAW

Steps:

• In a large bowl, mix the first 6 ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

LIGHT AND CRUNCHY COLESLAW

Steps:

• Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
• Grate 1-2 large carrots using a box grater.
• For the dressing: Combine 1/2 cup mayo, 1/4 cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 1/2 tsp. celery seed, and 1/8 tsp. each of salt and pepper in a small bowl. Whisk together to completely combine.
• Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
• Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.

AMISH VINEGAR SLAW

Steps:

• In a large bowl add the shredded cabbage, onion, and sugar.
• Toss well until coated.
• In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.
• Bring to a boil on medium heat and cook for 2 minutes.
• Let cool to room temperature then pour over the cabbage, stirring well to coat.
• Refrigerate at least for 4 hours if not overnight.