Coleslaw with Creamy Dressing 4 cups thinly sliced cabbage and 1 cup grated carrot. Dressing: In a bowl mix together: 1/2 cup mayonnaise, 1 1/2 tsp grainy mustard, 2 Tbsp cider vinegar, 2 Tbsp buttermilk (or Greek Yogurt) 2 Tbsp Coleslaw Mix. Pour dressing over cabbage and carrots. Toss until vegetables are coated. Cover and refrigerate to develop flavor.
Coleslaw with Vinegar Dressing: 4 cups thinly sliced cabbage, 2 cups thinly sliced green pepper, 2 cups thinly sliced red sweet onion, 1/3 cup sugar. Dressing: 1 cup cider vinegar, 3/4 cup vegetable oil, 2 Tbsp Coleslaw Mix. Heat to a simmer to dissolve sugar and salt in Coleslaw Mix. Layer cabbage, peppers & onions & sprinkle with sugar. Repeat, total 6 layers of vegetables. Pour hot dressing over vegetables. Cover & refrigerate overnight to develop best flavor.
Ingredients: Kosher Salt, Onion, Brown Sugar ((Sugar, Cane Syrups), Caramel may be added for color), Black Pepper, Ground Celery Seed.