Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crunchy coleslaw. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Crunchy Coleslaw is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook crunchy coleslaw using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crunchy Coleslaw:
- Get 1/2 the head of a green cabbage, thinly shredded
- Prepare 1/4 the head of a red cabbage, thinly shredded
- Take 1 medium carrot, peeled and julienned or grated
- Take 3/4 cup mayo
- Take 1 1/2 tbsp. apple cider vinegar
- Take 2 tsp. granulated sugar
- Prepare 1/2 tsp. celery seeds (optional)
- Prepare 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.
Steps 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 with this special food crunchy coleslaw recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
