Mrs Clarks Lindberg Relish Coleslaw Recipes

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

SWEET COLESLAW

Steps:

• Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl.
• Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.

DAVE'S COLESLAW

Steps:

• In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
• In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

THE BEST COLESLAW

Steps:

• 1. Pour the two bags of coleslaw mix in a large bowl (or shred 2 heads of green cabbage)
• 2. Mix all the ingredients together and let chill overnight. (you might think that there is no way that all the ingredients will cover all the cabbage but it will! Keep mixing)
• 3. The next day you will notice that the slaw has shrunk down quite a bit, but that's normal. Just mix again and serve!

MRS. CLARK'S LINDBERG RELISH (COLESLAW)

Steps:

• Chop all vegetables- hopefully, you have a food processor.
• Combine vegetables in a large bowl- and I do mean LARGE- with salt and combine well.
• Let mixture sit for an hour, rinse, then drain well -- I put batches into a colander and press hard to remove liquid.
• Add the rest of the ingredients and mix well.

SWEET RELISH SLAW SALAD

Steps:

• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.