Cashew Kiwi Coleslaw Recipes

Steps:

• Combine the vegetables and kiwi fruit into a large bowl.
• Pour the dressing over the salad and stir.
• Cover and chill for at least 3 to 4 hours before serving.
• Just before serving toss the peanuts into the salad, season with some black pepper and garnish if you wish with some fresh parsley.

Steps:

• In a large bowl mix the mayo, vinegar, onions and seasonings.
• Mix in the cabbage and beans, stir well but gently.
• Cover and chill at least an hour to blend flavors.

Steps:

• Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
• Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

Steps:

• Combine the cabage, onions, almonds and the sunflower seeds.
• Dressing: In a small cup, mix together the noodle seasoning, the rice vinegar and vegetable oil.
• Before serving: In a bowl, crush the noodles. Add the salad ingredients and the dressing, then toss until well coated.
• Note: Leftovers would be good the next day.

Steps:

• Mix ingredients. Best if let sit 1 hour before serving.

Steps:

• Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine.
• Place the sesame oil, vinegar, sygar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chile garlic sauce as needed.
• Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to allow the flavors to develop, 2 to 4 hours. Serve the coleslaw chilled, garnished with the sesame seeds.