Uncle Joes Famous Cole Slaw Recipes

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

Steps:

• Shread cabbage, onion and carrot, mix together in large bowl.
• Mix vinegar and oil, add sugar mix until dissolved.
• Add oil, vineger and sugar mixture to mayo, stir until it is a well blended cream.
• Add mixture to cabbage bowl and mix well.
• (Optional add salt and pepper, mix again.).

Steps:

• 1. Chop all vegetables fine. Add sugar, salt and oil. Add mayo to the consistency you like.
• 2. A post online from someone who used to work for Lee's says they made this 50 lbs at a time, and noted that they use cottonseed oil rather than vegetable oil.

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Steps:

• In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.