The Pantry Coleslaw Recipes

MEXICAN COLESLAW RECIPE

Steps:

• In a large mixing bowl, mix together the slaw ingredients.
• In a small mixing bowl, whisk together the dressing ingredients. Some folks may want to add a little oil just for texture and mouthfeel. If you do, try 1-2 tbsp. But it's not a necessary addition. I did not use it.
• Pour the dressing over the salad and toss.
• Serve with your favorite Mexican dishes!

THE PANTRY COLESLAW

Steps:

• Blend dressing ingredients in a blender.
• Pour dressing over cabbage in a large bowl, and toss well.

HOMEMADE COLESLAW

Steps:

• Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.
• Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.
• Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.
• Stir everything together until thoroughly combined.
• Serve immediately, or cover and refrigerate until needed (up to 2-3 days).

ORIGINAL PANTRY CAFE COLESLAW

Steps:

• Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half-and-half, and salt. Stir until smooth.
• Pour dressing over cabbage in large bowl and toss until cabbage is well coated.

THE PANTRY RESTAURANT'S COLESLAW (LA, CALIFORNIA)

Steps:

• Blend together mayonnaise, sugar and vinegar. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, sour cream and salt. Stir until smooth. Pour over cabbage in large bowl. Toss until cabbage is well coated. Cover and chill until serving time.

THE PANTRY COLESLAW

Steps:

• Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half & half and salt. Stir until smooth. Pour over cabbage in large bowl and toss until cabbage is well coated.