Russian Dressing Slaw Recipes

Steps:

• In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Steps:

• 1. Sprinkle the shredded cabbage with salt and let stand 15 minutes, then scald for 3 minutes. Drain well and dry in a towel.
• 2. Chop the apples very fine or grate them on a coarse grater. Grate the carrot.
• 3. Mix all the ingredients together and let stand 30 minutes on ice (or in refrigerator) before serving.

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

Steps:

• For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
• For the mustard: In another small bowl, whisk together the mustard and horseradish.
• For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
• Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
• Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper
• Put the cabbage, carrot, green onions and grated onion in a large bowl, season with salt and pepper, and toss to combine.
• Pour the dressing over the vegetables and toss again.
• Cover and refrigerate for at least 30 minutes and no more than 8 hours.