Tennessee Coleslaw Recipes

Steps:

• 1. Whisk together all ingredients, except cabbage. Mix well and pour over cabbage. Mix well to coat well. Chill ,until ready to serve. This salad is so good- give it a try, please. Note: Can add other veggies to this also, such as shredded carrots, or raw asparagus shredded, or shredded radish and can use red cabbage.

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

Steps:

• In a saucepan, combine sugar, oil, vinegar, salt, pepper, dry mustard, and celery seed. Bring to a boil. Turn off heat. Stir well.
• Layer green peppers, cabbage, and onions in a glass bowl. Pour dressing over all. Cover. Refrigerate 24 hours before serving.

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.