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Originally Posted by farmquilter
(Post 8231448)
It keeps a long time because of what they spray on it. My SIL has body issues with whatever it is coated with, same issues with the salad mixes.
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I like several of the dressing recipes posted above. I usually 1/2 tsp of celery seed. It adds a really unique taste.
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I had a bag of coleslaw mix that needed to be used or tossed. I made a quick soup with broth, can of diced tomatoes, onion, celery, carrot, chopped up left over roast beef, some seasoning, and the bag of slaw. I could not believe how good it was and how easy. After the fact, i googled using bagged coleslaw in soup and found a lot of recipes.
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Do you all ever use the other cabbages like Napa, or the really wrinklely one (don't know the name of the cabbage, but it looks like it has wrinkles on it wrinkles)?
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Originally Posted by mac
(Post 8243870)
Do you all ever use the other cabbages like Napa, or the really wrinklely one (don't know the name of the cabbage, but it looks like it has wrinkles on it wrinkles)?
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Originally Posted by tranum
(Post 8222582)
According to Pinterest, a little cafe has served this coleslaw since 1948. I tried it - thought it was very good. It’s been “modernized” by using shredded cabbage mix but that’s ok with me !
4 tsp. Vinegar 1/4 tsp dry mustard 1/4 tsp salt 1/4 cup sugar 1 cup mayo 1/4 cup shredded carrots 2 bags coleslaw mix |
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