Rainbow Cole Slaw Recipes

Steps:

• Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
• Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
• Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
• Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
• Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
• Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
• Serve immediately, or store up to 1 day in refrigerator.

Steps:

• 1. In a large bowl add the bag of shredded cole slaw.
• 2. Cut a wedge of red cabbage from a small cabbage, then finely shred it with a knife or box grater. Add to the bowl of cole slaw.
• 3. Chop up the green onion tops and add to the bowl.
• 4. Add the cup of dried cranberries to the bowl. Toss together to blend.
• 5. In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
• 6. Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
• 7. Garnish if desired, but refrigerate till needed.

Steps:

• In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.
• Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.