Really quick coleslaw

[Wendy]

...And I mean really quick! I use this fast, easy recipe when I go to a family function/meeting where it's potluck. I'm always short of time so this is great.

1 bag of coleslaw ready made
1 cup of salted peanuts
2 small tins of broken mandarin orange segments (drain off the juice)
coleslaw dressing

Mix 'em all together and add dressing to taste...VOILA, a tasty and fast salad. I tried unsalted peanuts but it didn't have the same zip.

[Marco]

...mmmm mandarin orange segments....youve caught my eye Wendy. I'm not normally a fan of coleslaw but I will be giving this one a try

[Shadow]

Does anybody know how to make coleslaw from scratch? I used to love it when I lived in UK, but here in Ukraine we don't have neither ready coleslaw nor coleslaw dressing...

[Marty]

You can try this one - it's not true coleslaw, but it's light and very very tasty !

Use Napa (Chinese cabbage) I usually remove the thick stalks, pile up leaves and cut them in thin strips

chop (or shred) some apple, carrots and finely chop onions. Add lemon juice, and some good mayonnaise (Hellman's). I 'thin' the mayo with some sour cream or better yet with creme fraiche. Mix it all up... you can add some salt if you wish.

I find this is not as heavy as coleslaw, but still very good...hopefully I didn't forget anything

[Shadow]

Thanks! I'll try it! But I don't know what the creme fraiche is.

[Oscarman]

Try this:

2 cups heavy cream (whipping cream), not ultrapasteurized
2 tablespoons buttermilk
1 Tahitian vanilla bean, split lengthwise

Combine the ingredients in a glass container, cover and place it in a warm spot, such as the top of the refrigerator or near the stove. Allow it to sit undisturbed for at least 12 hours or until thickened but still pourable. Remove vanilla bean just before using the crème fraîche and scrape the seeds from the bean into the cream.

Refrigerate the Crème fraîche until needed. It will continue to thicken on chilling.

[cb977]

A really simple non-creamy cole slaw is made by slicing some cabbage paper-thin and throwing it in a bowl full of ice water and ice. It'll get really crisp, remove and squeeze out extra water. Then I use a little olive oil, red wine vinegar, granulated garlic (not much) and S&P.
Very refreshing