Best 6 Mrs Clarks Lindberg Relish Coleslaw Recipes

MRS. CLARK'S LINDBERG RELISH (COLESLAW)

Steps:

• Chop all vegetables- hopefully, you have a food processor.
• Combine vegetables in a large bowl- and I do mean LARGE- with salt and combine well.
• Let mixture sit for an hour, rinse, then drain well -- I put batches into a colander and press hard to remove liquid.
• Add the rest of the ingredients and mix well.

LINDBERGH RELISH 1957

Steps:

• Grind or shred all the vegetables, to the texture you would like.
• Place in a large bowl, add the pickling salt, mix well, cover and let sit two hours.
• Drain off liquids, and squeeze out well.
• Add all remaining spices , sugar, and vinegar and mix well.
• Place into jars, and refrigerate, or seal.

CLASSIC COLESLAW

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

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.

THE ULTIMATE COLESLAW

Steps:

• In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

SWEET RELISH SLAW SALAD

Steps:

• In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.