I had some vegetables given to me that I needed to use up before it all went bad. I LOVE Cole Slaw and I basically had the guts for it. I had mixed carrots (yellow, orange, purple) and a smaller head of cabbage and finally some onions. I chose to use white, regular ones. Finally I came up with the sauce for it by reviewing several recipes and creating a conglomerate. Hope you try it and like it.

Creamy Cole Slaw similar to KFC with a kick.

I was trying to use up some of the odd ingredients from our CSA and threw together this cole slaw.

Tweaked my grandma's recipe to suit both myself and my husband, who grew up with sweet slaw. To me Cole Slaw should NOT be sweet...love that vinegar tang! This is a happy medium that doesn't shirk on flavor.

Very good basic coleslaw recipe. You could take this in a million directions.99% of the time I use tarragon vinegar.

3 net carbsRecipe from The Everyday Low-carb Slow Cooker Cookbook**YUM! Tangy sweet! I used broccoli slaw.

Delicious and fresh 🥕

I get asked all the time "how do you make your coleslaw?" I always say I just throw some ingredients together until it tastes right... and that's what I really did. Well I finally took the time to measure and actually write it down. This is how I make mine, but you can adjust any of the ingredients to your own taste preference.Make sure you make the dressing separately and it tastes right before you mix it in with your veggies.

I wanted to use up leftover Chinese cabbage.The core of the Chinese cabbage is easy to slice with a slicer, but the leaves can be tricky, so I recommend using a knife. Also try substituting tuna, crab sticks, or fish sausage for ham. For about 4 servings. Recipe by Emacchi mama

By shredding the leftover outer leaves of a green, red, savoy, or white cabbage, as well as the core and trunk, we use the 3/4 pound of fresh cabbage trimmings people might discard, to make a delicious tender cole slaw salad. Family recipe, probably originally from Germany, but I use the food processor or V Blade mandolin slicer on the 1/8 th inch setting.

One of the best 'I worked there' recipes. At least we like it!