Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crunchy coleslaw. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crunchy Coleslaw is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Crunchy Coleslaw is something that I’ve loved my entire life. They are nice and they look fantastic.
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. This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California.
To get started with this recipe, we must prepare a few components. You can cook crunchy coleslaw using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crunchy Coleslaw:
- Take 1/2 the head of a green cabbage, thinly shredded
- Take 1/4 the head of a red cabbage, thinly shredded
- Make ready 1 medium carrot, peeled and julienned or grated
- Get 3/4 cup mayo
- Take 1 1/2 tbsp. apple cider vinegar
- Make ready 2 tsp. granulated sugar
- Prepare 1/2 tsp. celery seeds (optional)
- Take to taste salt and pepper
Try making this Fresh and Crunchy Coleslaw Recipe if you're looking for a dish that goes well with almost any meal. Coleslaw is still a favorite today because of its unique flavor and texture. The horseradish in this crunchy slaw adds an unexpected kick. Coleslaw is really the most underrated thing on any plate of barbecue.
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.
This recipe brings out the fresh, crisp, vegetable flavors of. 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. The horseradish in this crunchy slaw adds an unexpected kick. Learn how to make Crunchy Coleslaw.
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