Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, crunchy coleslaw. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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!
Crunchy Coleslaw is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Crunchy Coleslaw is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have crunchy coleslaw using 8 ingredients and 5 steps. Here is how you can achieve that.
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
- Get 3/4 cup mayo
- Take 1 1/2 tbsp. apple cider vinegar
- Take 2 tsp. granulated sugar
- Take 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 this up for this special food crunchy coleslaw recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
