Marys Deli Slaw Recipes

Steps:

• Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
• Rinse cabbage mixture with cold water and dry thoroughly.
• Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
• Stir in cabbage and refrigerate until serving, at least 2 hours.
• Can be stored for 2 days.

Steps:

• Chopped, shred, julienne, grate or dice....your cabbage, carrots, onion, green bell pepper and place in a bowl that has a tight fitting lid.
• In a heavy bottom saucepan heat vinegar and sugar over medium until sugar totally dissolves.
• Add in salt, mustard and celery seeds. Remove from heat and let cool completely.
• Then pour over slaw mixture, mix thoroughly and store in container, (glass covered bowl will do).
• Place in refrigerator to chill, stir when ready to serve.
• This will last a long time in the refrigerator, and is a good alternative slaw to take on a summer picnic because it does not have any mayonnaise in it.
• It's great just as a side dish or can be put on any kind of barbecued sandwiches, such as pork or beef.
• It taste much better the next day, or make it early that morning and enjoy for supper.
• This recipe has been in our family for years. I hope you enjoy it as much as we always have. Mary

Steps:

• Mix together and refrigerate it overnight.

Steps:

• Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.
• Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.