Caesar Coleslaw Recipes

EASY CAESAR COLESLAW

Steps:

• In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add salad dressing; toss to coat. Chill until serving. Sprinkle with green onion.

SALMON BURGERS WITH CAESAR SLAW

Steps:

• To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
• To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
• Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
• Serve salmon patties atop Caesar Slaw.

CREAMY CAESAR COLESLAW

Steps:

• Combine ingredients.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

CAESAR COLESLAW

Steps:

• In a large bowl, mix coleslaw blend, olives and onion.
• Pour dressing over salad, toss to coat.
• Serve immediately or cover and refrigerate up to 8 hours.
• Before serving, top with croutons.

CAESAR COLESLAW

Steps:

• Process first 4 ingredients in small blender until anchovies and garlic have dissolved into the dressing (about 20-30 seconds).
• Season dressing to taste with salt and pepper.
• Place cabbage and green onions in large bowl.
• Add dressing and toss to coat.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Mix cheese into coleslaw.
• Transfer to large shallow bowl and serve.

CAESAR COLESLAW

Steps:

• In a large bowl, combine cabbage and green onions. In a small bowl, whisk the mayonnaise, lemon juice, garlic, salt and pepper. Stir in anchovies if desired. Pour over cabbage mixture; toss to coat. Chill until serving. Just before serving, toss with cheese.,

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

CAESAR COLESLAW

Steps:

• Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix cheese into coleslaw. Transfer to large shallow bowl and serve.