Best 5 Mimis Coleslaw Recipes

EMILY'S COLESLAW

Steps:

• Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
• Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

MIMI'S COLESLAW

Steps:

• Mix all the ingredients for the dressing together and set aside.
• Shred the cabbage and carrot; I then sometimes take a hand chopper and chop it up a little more as I like it a little finer.
• Add the dressing to the cabbage and carrots till you have the moisture that you like--it tightens up a little as it sits.
• Refrigerate for about 2 hours to blend the flavors.
• Enjoy!

RUDY MIKESKA'S COLESLAW

Steps:

• In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.

MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)

Steps:

• Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
• Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
• Pour 1/3 of the dressing onto the slaw & mix well.
• Repeat adding the dressing and mixing well until all dressing is used.
• This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
• Cooking time is chill time -- minimum of 2 hours before serving!
• This will serve hearty slaw eaters 4 servings.

ALICE WATERS'S COLESLAW

Steps:

• Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
• Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.