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Calico cole slaw - anyone have recipe?

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
My car is so packed (big fundraising festival) and my cookbooks are in the middle... Since I'll be doing so much slicing I thought I'd bring coolers and make Calico cole slaw for my family. lol. But I don't have the recipe and I'm thinking the vinegar would likely help preserve my veggies, just don't know how much. I know there's honey too & cilantro. It is REALLY good in case you have never had it.

Thanks in advance!
Susan :)
 

kcjodih

Legacy Member
Gold Member
Feb 20, 2005
3,408
2
Calico Coleslaw
(Casual Cooking...pg 36)

Dressing
1 orange
14 cup rice vinegar
1 1/2 Tbls vegetable oil
2 Tbls honey
2 Tbls snipped fresh cilantro
1/2 tsp salt

Slaw
1/2 head red cabbage, cored and shredded (2 cups)
2 large carrots, cut into julienne strips (1 cup)
1 small red bell pepper, seeded and cut into thin strips (1 cup)
1 small yellow bell pepper, seeded and cut into thin strips (1 cup)
2 green onions, tops only, cut into thin strips (1/2 cup)

1. For dressing, zest orange using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice orange with Juicer to measure 2 tablespoons juice. Place zest, juice, vinegar, oil, honey, cilantro and salt in Measure, Mix, & Pour. Mix thoroughly and set aside.

2. For slaw, cut cabbage half into 2 equal portions. Using Ultimate Slice & Grate fitted with v-shaped blade, carefully slice cabbage into thin shreds. Peel carrots and cut into julienne strips using Julienne Peeler. Cut bell peppers into thin strips using Chef's Knife. Cut off white parts of green onions and reserve for another use. Slice green onion tops into thin, short strips. Place vegetables in large Colander Bowl.

3. When ready to serve, pour dressing over slaw; toss using 3-Way Tongs. Serve immediately.

Makes 8 servings.
__________________
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
kcjodih said:
Calico Coleslaw
(Casual Cooking...pg 36)

Dressing
1 orange
14 cup rice vinegar
1 1/2 Tbls vegetable oil
2 Tbls honey
2 Tbls snipped fresh cilantro
1/2 tsp salt

Slaw
1/2 head red cabbage, cored and shredded (2 cups)
2 large carrots, cut into julienne strips (1 cup)
1 small red bell pepper, seeded and cut into thin strips (1 cup)
1 small yellow bell pepper, seeded and cut into thin strips (1 cup)
2 green onions, tops only, cut into thin strips (1/2 cup)

1. For dressing, zest orange using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice orange with Juicer to measure 2 tablespoons juice. Place zest, juice, vinegar, oil, honey, cilantro and salt in Measure, Mix, & Pour. Mix thoroughly and set aside.

2. For slaw, cut cabbage half into 2 equal portions. Using Ultimate Slice & Grate fitted with v-shaped blade, carefully slice cabbage into thin shreds. Peel carrots and cut into julienne strips using Julienne Peeler. Cut bell peppers into thin strips using Chef's Knife. Cut off white parts of green onions and reserve for another use. Slice green onion tops into thin, short strips. Place vegetables in large Colander Bowl.

3. When ready to serve, pour dressing over slaw; toss using 3-Way Tongs. Serve immediately.

Makes 8 servings.
__________________

THANK YOU Jodi!
 
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