Cafeteria Cole Slaw Recipes

Steps:

• Combine the cabbage and carrots in a large bowl. Set aside. Combine the mayonnaise and sour cream in a small bowl and mix well. Stir in the celery seed, vinegar, sugar and some salt and pepper. Pour the dressing over the cabbage and carrots and toss to coat. Chill and serve.

Steps:

• 1. Mix all ingredients well until cabbage is completely coated.
• 2. Season with salt and pepper, to taste.
• 3. Refrigerate until ready to serve.

Steps:

• In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
• For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
• Whisk until well blended.
• Pour dressing over cabbage mixture and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours, tossing lightly serveral times.
• ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
• Cut crosswise into 1/8-inch slices into 2-inch lengths.

Steps:

• Take off outer leaves of cabbage. Core cabbage and cut cabbage into narrow wedges, then slice wedges into thin strips. Place strips into a large bowl.
• Add sugar and salt, mix well. Let stand at room temperature for 10 - 15 minutes.
• Add vinegar, and mayonnaise, mix. Cover and refrigerate for a minimum of four hours. Makes 6 - 8 servings.
• Note: Can add any of the following to the cole slaw: celery seeds, shredded carrots, green pepper, raisins, chopped apples, red cabbage, nuts, pineapple, etc.