7 Layered Slaw Southern Living Recipes

Steps:

• Fill a large bowl with the shredded Ice Berg Lettuce (Do not substitute anything else, otherwise it will get mushy).
• Layer the carrots on top of the lettuce.
• Then layer in the defrosted peas.
• Over the peas layer in the onions.
• Then completely seal the whole salad with a thick whole egg mayonnaise. Mound the mayonnaise in the middle of the salad and spread to the outside of the bowl, like icing a cake. It is important to remember to completely seal the bowl with mayonnaise in order for the flavors to blend properly.
• On top of the mayonnaise spread the shredded cheese around the outside of the bowl (in a ring).
• Then spread the bacon bits around in the middle. Don't use real bacon because you need the strong flavor and crunch of the soy-based Bacon Bits.
• Tightly seal with plastic wrap let it sit in the fridge overnight or up to 24 hours before serving.
• Leftover salad is great the next day.

Steps:

• In bottom of 2 1/2-quart clear glass bowl, evenly spread 1 cup of the coleslaw mix. Layer with 1 cup of the carrots, 1 cup of the broccoli slaw and the bell pepper. Layer with remaining coleslaw mix, carrots and broccoli slaw.
• Pour dressing over coleslaw. Sprinkle with additional broccoli slaw. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving.

Steps:

• Half each onion slice, and separate into half rings. Layer onion and next 6 ingredients in large bowl; set aside. Combine olive oil and remaining ingredients in a jar. Cover tightly, and shake. Pour over. Refrigerate 8 hours - toss and serve.