|by Beatrice Ojakangas|
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty.
1 - 10 of 652 for how to make coleslaw
Cut or shave carrots into strips. Combine all ingredients in a large plastic container and mix well. Cover and refrigerate several hours before ...
In a large bowl, stir together the coleslaw mix with Miracle Whip, sugar, vinegar, and salt and pepper until blended.
In a large ... cream, vinegar, mustard, and sugar until blended. Add coleslaw mix, radishes, and scallions. Toss gently to coat. Season with salt and pepper.
In a serving ... well blended. Add coleslaw mix, cabbage, carrots, ... and parsley. Toss to coat. Cover, refrigerate ... hour. Toss just before serving.
In a large ... celery salt, and pepper until blended. Add coleslaw mix, apple, grapes, and walnuts. Toss to coat. Cover, refrigerate for at least 1 hour.
In a large ... vinegar, salt and pepper until smooth. Add coleslaw mix, mango, pineapple, scallion, mint and parsley, toss. Refrigerate until ready to serve.
Mix all ingredients except cole slaw and cashews. Stir well with wire whisk. Add sauce and cashews to cole slaw and toss, chill and serve. Serves 6-8.
Add sugar, salt, pepper, and buttermilk to dressing. Pour dressing ... well. Refrigerate at least 2 hours. Will keep for at least 1 week. Serving Size: 12.
Mix all ingredient. to serve, pour over shredded cabbage and refrigerate for at least 1 hour.
Remove outer leaves ... shred in 1/8 to 1/4 inch wide ... covered storage container and refrigerate at least an hour or up to six hours before serving.
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