Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, crunchy coleslaw. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Crunchy Bacon Coleslaw. by Shelby Jo. This recipe for Crunchy Coleslaw is made with a sweet-and-sour dressing, almonds, and Ramen noodles. This special recipe for Crunchy Coleslaw starts with a coleslaw mix.
Crunchy Coleslaw is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Crunchy Coleslaw is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have crunchy coleslaw using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crunchy Coleslaw:
- Get 1/2 the head of a green cabbage, thinly shredded
- Prepare 1/4 the head of a red cabbage, thinly shredded
- Prepare 1 medium carrot, peeled and julienned or grated
- Prepare 3/4 cup mayo
- Get 1 1/2 tbsp. apple cider vinegar
- Prepare 2 tsp. granulated sugar
- Make ready 1/2 tsp. celery seeds (optional)
- Take to taste salt and pepper
With a combination of red and green cabbage, this yummy coleslaw dish will win anyone over! Crunchy Coconut Cole Slaw - crunchy, creamy sweet tangy coleslaw mixed with a nutty, coconut taste. Raise your hands if you love coconut! Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat.
Instructions to make Crunchy Coleslaw:
- Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.
- In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.
- Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.
- Cover and chill in the fridge until ready to serve.
- This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.
He lightly salts the cabbage first to draw out some of the liquid, so it doesn't. This Dutch-born immigrant coleslaw recipe has found a new home here in the U. It quickly became a favorite at delis, restaurants, picnics and BBQs. This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Coleslaw is really the most underrated thing on any plate of barbecue.
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