Onion 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:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

Steps:

• Puree the ricotta in a food processor or blender until very smooth.
• Add the yogurt and vinegar, and process thoroughly. Remove from processor, and add celery seed, celery salt and mustard.
• Combine the onion, garlic, sugar, cabbage and parsley, and fold in the dressing. Serve over beef.

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Steps:

• Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
• Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
• Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
• Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
• Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
• Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
• Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.

Steps:

• In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.