Rudy Mikeskas Coleslaw Recipes

SOUTHERN STYLE COLESLAW

Steps:

• Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
• Grate carrots using box grater or grating blade in a food processor.
• In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
• Add cabbage and carrots. Mix to combine.
• Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.

COLESLAW

Steps:

• In a large bowl whisk together all ingredients except cabbage; season to taste with salt and pepper. Add cabbage and toss to combine. Chill, covered, for at least 6 hours or overnight.;

ALMOST FAMOUS COLESLAW

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

COLESLAW

Steps:

• In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold.