Made Wayne's coleslaw on thursday for a picnic. SO GOOD! I did make a
couple changes. I like purple cabbage, so I put in 1/2 pound of purple
cabbage and 1 1/2 pounds of regular cabbage. I also added 1/4 cup of
toasted unsalted sunflower seeds. I added only 1 teaspoon of salt and only
1/2 the sugar. All changes were great except the 1/2 the sugar I'd put it
all in next time. I do like my coleslaw sweet. The colors were just
beautiful in this salad and it tasted wonderful. Lynne

Vinaigrette Coleslaw

Serves 6-8 Quantities for One serving in parenthesis

1 head (1/8 Head 6-8 oz.) Cabbage (2 pounds) -- finely sliced
¾ cup (1 ½ tablespoons) Carrot -- shredded
¾ cup (1 ½ tablespoons) Parsley -- finely chopped
2 tablespoons (¾ teaspoon) Dehydrated Onion Flakes
2 (¼) teaspoons Salt
3 tablespoons (1 ½ teaspoons) Granulated Sugar
2 (¼) teaspoons Black Pepper -- freshly ground
2 (¼) teaspoons Celery Seed
5 1/3 tablespoons (2 teaspoons) Salad Oil
2 2/3 tablespoons (1 teaspoon) Honey Mustard
2 2/3 tablespoons (1 teaspoon) Cider Vinegar

In a medium bowl combine cabbage, carrot, parsley, and onion flakes and toss
well to combine.

Sprinkle with salt, sugar, pepper, and celery seed. Toss well to coat, and
allow to stand for 10 minutes.

Drizzle salad oil over cabbage mixture and toss well to combine.

Add honey mustard and toss well to combine.

Add cider vinegar and toss well to combine.

Cover well and refrigerate 1 hour before serving.

NOTE: It's important to add and mix the ingredients as indicated. Do not
mix the dressing ingredients separately and pour over it. It will
completely change the texture. From: Wayne Boatwright

On May 2, 3:41*pm, "King's Crown" > wrote:
> Made Wayne's coleslaw on thursday for a picnic. *SO GOOD! *I did make a
> couple changes. *I like purple cabbage, so I put in 1/2 pound of purple
> cabbage and 1 1/2 pounds of regular cabbage. *I also added 1/4 cup of
> toasted unsalted sunflower seeds. *I added only 1 teaspoon of salt and only
> 1/2 the sugar. *All changes were great except the 1/2 the sugar I'd put it
> all in next time. *I do like my coleslaw sweet. *The colors were just
> beautiful in this salad and it tasted wonderful. *Lynne
>
> Vinaigrette Coleslaw
>
> Serves 6-8 Quantities for One serving in parenthesis
>
> 1 head (1/8 Head 6-8 oz.) Cabbage (2 pounds) -- finely sliced
> ¾ cup (1 ½ tablespoons) Carrot -- shredded
> ¾ cup (1 ½ tablespoons) Parsley -- finely chopped
> 2 tablespoons (¾ teaspoon) Dehydrated Onion Flakes
> 2 (¼) teaspoons Salt
> 3 tablespoons (1 ½ teaspoons) Granulated Sugar
> 2 (¼) teaspoons Black Pepper -- freshly ground
> 2 (¼) teaspoons Celery Seed
> 5 1/3 tablespoons (2 teaspoons) Salad Oil
> 2 2/3 tablespoons (1 teaspoon) Honey Mustard
> 2 2/3 tablespoons (1 teaspoon) Cider Vinegar
>
> In a medium bowl combine cabbage, carrot, parsley, and onion flakes and toss
> well to combine.
>
> Sprinkle with salt, sugar, pepper, and celery seed. *Toss well to coat, and
> allow to stand for 10 minutes.
>
> Drizzle salad oil over cabbage mixture and toss well to combine.
>
> Add honey mustard and toss well to combine.
>
> Add cider vinegar and toss well to combine.
>
> Cover well and refrigerate 1 hour before serving.
>
> NOTE: *It's important to add and mix the ingredients as indicated. *Do not
> mix the dressing ingredients separately and pour over it. *It will
> completely change the texture. *From: Wayne Boatwright


Thanks Wayne & LynnE
Veddy interesting . . . I make a vinegar coleslaw without any oil at
all, but next time I'm going to try this one!
Lynn in Fargo

On Sat 02 May 2009 01:41:49p, King's Crown told us...

> Made Wayne's coleslaw on thursday for a picnic. SO GOOD! I did make a
> couple changes. I like purple cabbage, so I put in 1/2 pound of purple
> cabbage and 1 1/2 pounds of regular cabbage. I also added 1/4 cup of
> toasted unsalted sunflower seeds. I added only 1 teaspoon of salt and
> only 1/2 the sugar. All changes were great except the 1/2 the sugar I'd
> put it all in next time. I do like my coleslaw sweet. The colors were
> just beautiful in this salad and it tasted wonderful. Lynne
>
> Vinaigrette Coleslaw
>
> Serves 6-8 Quantities for One serving in parenthesis
>
> 1 head (1/8 Head 6-8 oz.) Cabbage (2 pounds) -- finely sliced
> ¾ cup (1 ½ tablespoons) Carrot -- shredded
> ¾ cup (1 ½ tablespoons) Parsley -- finely chopped
> 2 tablespoons (¾ teaspoon) Dehydrated Onion Flakes
> 2 (¼) teaspoons Salt
> 3 tablespoons (1 ½ teaspoons) Granulated Sugar
> 2 (¼) teaspoons Black Pepper -- freshly ground
> 2 (¼) teaspoons Celery Seed
> 5 1/3 tablespoons (2 teaspoons) Salad Oil
> 2 2/3 tablespoons (1 teaspoon) Honey Mustard
> 2 2/3 tablespoons (1 teaspoon) Cider Vinegar
>
> In a medium bowl combine cabbage, carrot, parsley, and onion flakes and
> toss well to combine.
>
> Sprinkle with salt, sugar, pepper, and celery seed. Toss well to coat,
> and allow to stand for 10 minutes.
>
> Drizzle salad oil over cabbage mixture and toss well to combine.
>
> Add honey mustard and toss well to combine.
>
> Add cider vinegar and toss well to combine.
>
> Cover well and refrigerate 1 hour before serving.
>
> NOTE: It's important to add and mix the ingredients as indicated. Do
> not mix the dressing ingredients separately and pour over it. It will
> completely change the texture. From: Wayne Boatwright

Lynne, I noted your changes on my recipe. They sound good! I'd also keep
the full amount of sugar. Somehow the sweetness softens down with the
other ingredients.

So glad you liked it!

--
Wayne Boatwright
------------------------------------------------------------------------
If we're not willing to settle for junk living, we certainly
shouldn't settle for junk food. ~Sally Edwards