Island Style Coleslaw Recipes

Steps:

• In a serving bowl, combine first 8 ingredients. Process dressing ingredients in a blender until smooth. Toss dressing with slaw at least 30 minutes before serving. Refrigerate.

Steps:

• 1. Mix all ingredients together well in a bowl. Refrigerate for at least 4-8 hours. The longer it sits in the refrigerator. The better it will be. It would be great to make this and let it sit overnight before serving the next day.
• 2. Mix well before serving !

Steps:

• Combine all ingredients in a large bowl and toss to combine.
• Combine all ingredients in a large bowl and toss to combine.

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

Steps:

• In medium skillet over medium heat, add the olive oil and, when hot, add the onions and garlic and cook for 2 minutes. Add the cabbage, pepper, salt and vinegar. Mix thoroughly and cook until the cabbage is tender, 3 to 5 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cool.
• In large salad bowl, add the lettuce and toss with the Blue Cheese Dressing. To make sure you add enough dressing for the salad, pour the dressing once around the outside of the bowl and then toss. Add more only if desired.
• Add the cabbage to the lettuce. Toss to combine and adjust the seasoning, as needed.
• In a food processor fitted with the bottom blade, or in a blender, add 1 cup blue cheese, 2/3 cups buttermilk, Dijon, vinegar, 1/2 of the lemon juice, shallots, salt and pepper and process for a few seconds until combined and creamy. Taste for seasoning and add the remaining lemon juice, if necessary.
• Crumble the remaining blue cheese in a medium glass bowl. Pour the blended dressing over the crumbled cheese and fold together with a rubber spatula. Add the remaining buttermilk to thin out to desired consistency. Refrigerate 1 hour before using. Store unused dressing in the refrigerator for up to 2 weeks. Yield: 2 1/4 cups.

Steps:

• In large bowl, combine mayonnaise, lime juice, sugar, mustard, ginger, salt and pepper. Add cabbage, carrot, onion and parsley; mix well. Chill for at least 1 hour before serving.

Steps:

• 1. Make Basic Dressing and allow to cool.
• 2. Combine all ingredients for the Bahamian Style Coleslaw Dressing and blend with a wire whisk or in a food processor.
• 3. Core cabbage and finely shred with sharp knife (don't chop).
• 4. Grate carrots, if they are large, or finely slice if they are small.
• 5. Mix to taste with dressing.

Steps:

• Remove chicken meat from bones and shred or slice.
• Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Add coleslaw mix and stir to coat.
• Transfer to a shallow serving dish and top with chicken.

Steps:

• Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.