Golden Slaw Recipes

GOLDEN SLAW

Steps:

• Mix mayo, mustard and vinegar in large bowl until well blended.
• Add remaining ingredients; toss lightly. Cover.
• Refrigerate at least 30 min. before serving.

GOLDEN BEET SLAW

Steps:

• Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Tosswith beets, scallions, and cilantro.

GOLDEN COLESLAW (14 DAY SLAW)

Steps:

• Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
• Can be frozen, but fill to only one to two inches from the top.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

CARROT SLAW WITH GOLDEN RAISINS

Steps:

• Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.
• Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.

SPICED GOLDEN COLE SLAW

Steps:

• Combine cabbage, pepper, and carrot; toss well.
• In a small bowl, mix remaining ingredients; stir until evenly combined.
• Drizzle sauce over salad.
• Chill for 4 hours.
• Enjoy!

COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.