Tangy Coleslaw For Two Recipes

TANGY COLESLAW

Steps:

• Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
• Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.

CREAMY AND TANGY COLESLAW

Steps:

• In a medium bowl whisk together mayonnaise, mustard, vinegar, sugar, celery seed, and onion powder.
• Add shredded cabbage to dressing and toss everything well to combine.
• Refrigerate for 2 to 24 hours before serving.
• Just before serving, add salt. Toss the coleslaw well to make sure that any dressing that has settled in the bottom of the bowl gets mixed back in.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

TANGY COLESLAW WITH VINEGAR DRESSING

Steps:

• Enjoy!

TANGY COLESLAW

Steps:

• In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.

EASY TANGY COLESLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.

EASY CREAMY COLE SLAW FOR 2

Steps:

• If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
• In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
• Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
• Preparation Time is about 10 minutes if using the store bought slaw mix.

SIMPLE COLESLAW FOR TWO

Steps:

• 1. Make dressing first. Put all ingredients in a jar, or I used my Pampered Chef dressing mixer.
• 2. Using mixer plunger, mix ingredients until smooth, or put lid on jar and shake until smooth.
• 3. Put dressing in refrigerator while shredding cabbage & carrot. Use an extra large bowl. It makes mixing easier and less messy.
• 4. Drizzle dressing over cabbage & carrots. I only used about 1/2, but adjust to your liking.
• 5. Put is serving bowl and enjoy.