Paula Deens Hot Bacon Cole Slaw Recipes

THE LADY'S COLESLAW

Steps:

• Using a food processor, gently process the bell pepper, onion, carrot and parsley, being careful not to over process. Cut half of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

PAULA DEEN'S HOT BACON COLE SLAW

Steps:

• In a large skillet, cook bacon until crisp.
• Remove to paper towels to drain.
• Crumble bacon and set aside.
• In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
• Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
• Add chili powder and salt, to taste.
• Add tomatoes and simmer just until warmed through.
• Slaw should be slightly crisp.
• Adjust seasonings and add salt to taste.
• Serve quickly with crumbled bacon.

PAULA DEEN'S MONEY SAVING COLE SLAW

Steps:

• 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.

PAULA DEEN'S BROCCOLI COLE SLAW

Steps:

• Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.
• Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).
• Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds.
• Pour dressing over salad and toss to coat. Garnish with chopped green onions.