Honey Sour Cream Cole Slaw Recipes

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

CLASSIC CREAMY COLESLAW DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
• Refrigerate dressing, covered, until ready to use, or up to 2 days.

COLESLAW RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper.
• Add the green cabbage, red cabbage, and carrot, and toss to coat. Cover and chill until ready to serve.
• Enjoy!

CLASSIC COLESLAW WITH CREAMY DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
• Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

CRANBERRY ALMOND CRUNCH SLAW

Steps:

• 1) In a large bowl, whisk together vinegar, honey, sour cream, salt and red chili flakes.
• 2) Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately.
• 3) Mix in Wonderful® Almond Accents just before serving.

DOLE TRADITIONAL COLESLAW (PREPARED)

Steps:

• Just mix the coleslaw with the other ingredients in a large bowl and stir to combine. Refrigerate until ready to eat.

COLESLAW WITH HONEY

Steps:

• Chop cabbage, carrot and onion into very small pieces, set aside.
• In large bowl, combine remaining ingredients and beat until smooth.
• Add slaw and mix well.
• Cover and refrigerate for at least 2 hours before serving. (Don't skip this step, the flavor needs time to set into the slaw).
• BTW, I like to make the dressing up and keep it in a squirt bottle in the fridge. When I use it, I have to microwave it a little to thin the honey, but it works since I always refrigerate the slaw before eating anyway.
• Also, when we're dieting, I use less than half the dressing and it's still quite good!

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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.

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW

Steps:

• Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
• Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
• Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
• Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

HAM-COLE SLAW SALAD

Steps:

• Whip together part 1.
• Toss together part 2.
• add 1-2.
• and top with 3.