Mimiscoleslaw Recipes

MIMI'S COLESLAW

Steps:

• Mix all the ingredients for the dressing together and set aside.
• Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
• Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
• Refrigerate for about 2 hours to blend the flavors.
• Enjoy!

SPICY COLESLAW

Steps:

• Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.

MICHELE'S COLE SLAW

Steps:

• In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
• Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.

MICHELADA

Steps:

• Place coarse salt in a shallow dish; run a lime wedge around rims of 2 cocktail glasses. Dip rims of glasses into salt, shaking off excess. Fill each glass with ice. In a small pitcher, combine hot sauce, Maggi seasoning, Worcestershire sauce and lime juice. Add beer. Pour into glasses over ice. Garnish with lime wedges. Serve immediately.

RESTAURANT-STYLE COLESLAW II

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.