Crunchy Bacon Coleslaw

This is an excellent slaw and everything is better with bacon.

3/4 c Miracle Whip

1 T sugar

4 c shredded green cabbage

4 c shredded red cabbage

1/2 c chopped peanuts

4 slices bacon, crisply cooked, crumbled

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.

Mary Ann's Cole Slaw

This super easy recipe is from my long time friend, Mary Ann Fox. We have known each other since high school back in Illinois. She has a home UpNorth so we get together about once a year to catch up. This delicious coleslaw is a result of one of those catching ups. Use whatever amounts you want of each ingredient.

1 bag of coleslaw
Craisins
Chopped apple, unpeeled
Chopped walnuts
Poppyseed dressing

Colorful Coleslaw

One of the church ladies brought this to Jerry McKenzie's funeral.

1 pkg. of coleslaw (diced), or chop up fresh cabbage (do not use shredded cabbage)

1 pkg. (or less) frozen peas, thawed 

1 cup shredded carrots 

1 small onion chopped 

Fresh chopped cilantro, to taste

           

Cole Slaw Dressing

Scant 1/2 cup Sugar

1/2 cup canola oil

1/3 cup cider vinegar

1/2 tsp prepared mustard

1 Tbs poppy seeds

Mix well.  Pour on salad. 

Just before serving, put 1 cup Spanish peanuts on top.

Sauerkraut Relish

Avoid canned sauerkraut. The kind in glass jars, or the refrigeraated variety are far better. This is a great side when serving pork dishes.

2 lbs sauerkraut, drained and rinsed well
1 med onion, chopped
1 cup celery, finely chopped
1/3 cup green pepper, finely chopped
1 cup sugar
1 cup oil (anything but olive oil)
1/3 cup vinegar

In a saucepan, combine sugar, oil and vinegar. Heat until dissolved. Pour over remaining ingredients. Chill overnight. Keeps very well.

Crisp Garden Slaw

This will stay crisp for a couple of days.

8  cups  shredded cabbage
2  carrots, shredded
1  green pepper, diced
1/2  cup  chopped onion
3/4  cup  cold water
1  envelope  unflavored gelatin
2/3  cup sugar
2  tsp  celery seed
1-1/2  tsp  salt
1/4  tsp  pepper
2/3  cup  cider vinegar
2/3  cup  salad oil

Mix vegetables in a large bowl. Sprinkle with 1/2 cup cold water and chill.

Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in a saucepan. Bring to a boil. Stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually beat in salad oil.

Drain vegetables. Pour dressing over the top and mix lightly until all is covered. Chill until serving.

Napa Cabbage Slaw

This is just the best Asian Cole Slaw out there. 
Using Napa cabbage results in a milder, crunchier slaw.


1  lg head  Napa cabbage
8  green onions, sliced
2-1/2  Tbs  each  butter and sesame oil
1/2  cup  sesame seeds
2  pkgs  Ramen noodles (seasoning is not used)
3/4  cup  slivered almonds


DRESSING:
1/2  cup  salad oil
2  Tbs  soy sauce
1/2  cup  white wine vinegar
1  cup  (scant)  sugar or Splenda

Make the dressing first (or earlier in the day), so it can chill real well.

Combine all the dressing ingredients in a small saucepan on top of the stove. Heat until the sugar is dissolved (do not let it boil). Cool and refrigerate until serving time. (This can be done the day before, if you want to.)

Cut the cabbage, starting at the end opposite the stem. Chop it about 1/4” thick (or however you like it.) Toast the noodles in the butter/oil mixture, (do not use the seasoning packet) in a large fry pan, over low heat, on top of the stove. Be sure to get them nice and golden brown, but be
careful not to burn them. Set them aside in another bowl.

In the skillet, with whatever amount of butter mixture that may be left in there, carefully toast the almonds. Add the sesame seeds towards the end of the toasting process, as they take very little time before they’re jumping out of the pan. Watch the almonds carefully, stirring almost constantly, as they can burn easily, and then can not be used. Set aside with the noodles.

Just before serving, toss all the dressing into the cabbage, with the noodles, sesame seeds, and almonds.

Sweet Cole Slaw

1  (16 oz)  bag   coleslaw mix
2  Tbs  diced onion
2/3  cup  Miracle Whip (not mayonnaise)
2  Tbs  vegetable oil
1/3  cup  sugar
1  Tbs  white vinegar
1/4  tsp  salt
1/2  tsp  poppy seeds

Combine the coleslaw mix and onion in a large bowl.

Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. 
Chill at least 2 hours before serving.