Cliftons Cafeteria Cole Slaw Recipes

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

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:

• 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.

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.