Pink Coleslaw Recipes

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

Steps:

• Shred the red cabbage into a large bowl. Mix in the vinegar. Add mayonnaise to taste. Sprinkle with the caraway seeds. Mix well and refrigerate, covered, for 6 to 8 hours.

Steps:

• In a small bowl, combine Goji berries & Sultanas in apple cider vinegar to soften. (I just let them sit while I mixed the other dressing ingredients.).
• In a large mixing bowl, whisk together remaining ingredients (except for the cole slaw mix). Add the raisins, berries, and vinegar. Mix well.
• Add cole slaw mix to finished dressing. Stir well to blend. Cover and refrigerate for at least 2 hours.

Steps:

• slice the cabbage, capsicum and onion as fine and neat as possible.
• wash, peel and then grate the beetroot.
• combine all the vegetables with the mayo being careful to make sure they are coated but do not over mix.
• Sprinkle with salt and pepper to taste then garnish with a sprig of purple basil before presenting.

Steps:

• Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
• Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

Steps:

• Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

Steps:

• Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.