Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, crunchy coleslaw. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crunchy Coleslaw is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Crunchy Coleslaw is something that I have loved my entire life.
Delicious crunchy coleslaw made with ramen noodles, slivered almonds, and sunflower seeds is a tasty side dish or salad at any party. I did not put in the almonds as my mom is allergic. But it was really good without them!
To begin with this particular recipe, we must prepare a few ingredients. You can cook crunchy coleslaw using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crunchy Coleslaw:
- Get 1/2 the head of a green cabbage, thinly shredded
- Take 1/4 the head of a red cabbage, thinly shredded
- Get 1 medium carrot, peeled and julienned or grated
- Take 3/4 cup mayo
- Get 1 1/2 tbsp. apple cider vinegar
- Take 2 tsp. granulated sugar
- Make ready 1/2 tsp. celery seeds (optional)
- Take to taste salt and pepper
I was really skeptical when my friend Mary Sutherland sent me this recipe. Coleslaw is really the most underrated thing on any plate of barbecue. This recipe brings out the fresh, crisp, vegetable flavors. This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad.
Instructions to make Crunchy Coleslaw:
- Toss the shredded cabbage and the julienned (or grated) carrot together in a large bowl and set aside.
- In a medium bowl, mix together the mayo, apple cider vinegar, sugar, celery seeds (if using), salt and pepper to make the dressing.
- Once the dressing is well blended, pour it on top of the cabbage mixture, then use a wooden spoon to mix it all together.
- Cover and chill in the fridge until ready to serve.
- This will keep for 3 or so days refrigerated, but it is best eaten on the day it is made.
This Dutch-born immigrant coleslaw recipe has found a new home here in the U. It quickly became a favorite at delis, restaurants, picnics and BBQs. Crunchy Coconut Cole Slaw - crunchy, creamy sweet tangy coleslaw mixed with a nutty, coconut taste. Raise your hands if you love coconut! Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat.
So that is going to wrap it up with this special food crunchy coleslaw recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
