Lone Star Slaw Recipes

Steps:

• Mix the cabbage, carrots, and radishes. Set aside.
• Mix mayonnaise, mustard, vinegar, sugar, Tabasco sauce and cayenne pepper in a large bowl with a whisk until smooth.
• Add the dressing to the slaw and toss to combine.
• Salt and pepper to taste.
• Refrigerate for at least one hour before serving.
• Enjoy!

Steps:

• In a very large mixing bowl, combine the cabbage, carrots, green pepper and onion. Set aside. Cook the bacon in a skillet until crisp. Drain the bacon on paper towels, and reserve the bacon fat in the skillet. Crumble the bacon into small bits and set aside.
• Add the mayonnaise and sour cream to the bacon fat in the skillet and whisk until smooth. Whisk in the heavy cream, mustard, chili powder and cumin. Season to taste with salt and pepper.
• Mix half of the crumbled bacon into the cabbage mixture. Add the mayonnaise dressing mixture and toss very well to coat the coleslaw thoroughly. Transfer to a large, decorative serving bowl. Top the coleslaw with the remaining bacon and parsley. Serve slightly chilled or at room temperature.

Steps:

• Combine all ingredients in a bowl. Toss well. Chill. Serve cold.

Steps:

• To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
• Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
• This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
• At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
• This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.

Steps:

• Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
• In a separate bowl, whisk together the remaining ingredients.
• Pour the dressing over the cabbage and toss. Season to taste.
• The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.