Vermont Style Coleslaw Recipes

Steps:

• In medium bowl stir together first 6 ingredients.
• Add remaining ingredients; toss to coat well.
• Cover; chill at least 2 hours.

Steps:

• Place shredded cabbage in a bowl.
• Combine sourcream and mayo until creamy and blend in maple syrup.
• Mix into cabbage. salt and pepper to taste. Chill well.

Steps:

• Place cabbage, carrots, bell pepper, and onion in large bowl. Toss thoroughly and set aside.
• Mix all of the remaining ingredients in another bowl. Pour over cabbage mixture. Toss well to coat.
• Refrigerate, covered, at least 3 hours. Bring to room temperature before serving. Enjoy!

Steps:

• Chop cabbage.
• In a small saucepan dissolve the sugar in the cider vinegar over a medium heat.
• Add other ingredients except the cabbage and mix well while simmering for about 10 minutes.
• Remove from heat before the mixture gets thick.
• Allow to cool for about 10 more minutes then pour over cabbage.
• Toss until well mixed.
• Serve immediately.

Steps:

• Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
• In another bowl, mix together all of the remaining ingredients.
• Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
• Stir again before serving.
• NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.

Steps:

• Combine the shredded cabbage, carrots, and onions in a bowl.
• In a microwave safe bowl, combine sugar, vinegar, and oil. Heat until the sugar is dissolved.
• Once the vinegar solution is completely cooled, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving.

Steps:

• In a large bowl mix the coleslaw and onions.
• In another bowl mix the remaining ingredients until smooth and pour over the coleslaw and onion mixture.
• Stir well and chill for at least 1 hour before serving.