1 small or 1/2 large head of cabbage
1 large carrot
1 tablespoon onion
Grate these ingredients and mix together in large bowl.
3/4 to 1 cup of mayonnaise
3/4 teaspoon salt
Pepper to taste
1/8 teaspoon paprika
1/2 teaspoon sugar
1 tablespoon vinegar
1 tablespoon milk
1 can (7 oz) can crushed pineapple, add syrup until slaw is juicy.
12 small beets, cooked and cubed
1/2 cup sugar
1/2 tablespoon cornstarch
1/4 cup water
1/4 cup vinegar
2 tablespoons butter
Mix sugar, cornstarch; add vinegar and water. Boil 5 minutes. Add beets to hot sauce and let stand 30 minutes. Bring to boil and add butter. Serve.
3 cups of shredded green cabbage
1 cup shredded red cabbage
1/4 cup shredded carrots
1 small can of crushed pineapple
1 cup small white marshmellows (optional)
2 Tablespoons sugar (or sugar supstitute such as Splenda)
1/4 cup cider vinegar
1/2 Tablespoon vegetable oil
sprinkle of black pepper
Optional: for creamier cole slaw add mayonnaise to taste.
Refrigerate 2 or more hours. Serve with Mom's Crock Pot Chili and Jalepeno sweet corn bread!
4 cups broccoli florets
1/4 cup minced sweet red onion (the flatter the bulb the sweeter the onion)
2 tablespoons sugar or substitute sugar such as Splenda, Sweet 'N Low, or Equal
2 tablespoons cider vinegar
2 tablespoons mayonnaise, regular, lowfat or nonfat
2 tablespoons raw or roasted sunflower seeds
Optional: 3 tablespoons seedless raisins or chopped dates
Trim the stems and finely chop the broccoli florets, then set aside. Combine remaining ingredients in a medoum size mixing bowl and mix well. Add broccoli florets and toss until they ar well coated. Serve chilled.