Cover and refrigerate until serving. Serve immediately for a crisp cole slaw or refrigerate for an hour for a softer cole slaw.
Allow salad to chill for at least 20 minutes before serving.
Coleslaw with cranberries and pecans. Yield- about 11 one cup servings. Brown the pecans all over 5 to 6 minutes. Salad may not require all of the dressing.
Boil for 1 minute or until sugar dissolves. In a large bowl combine the remaining ingredients and toss well. Remove this from the heat and cool.
In a large bowl toss the cabbage apples pecans raisins and onions. Pour dressing over salad mixture and toss well to coat. Set aside while you toast the pecans.
In a small saucepan combine the vinegar sugar salt and poppy seeds and bring mixture to a boil. Once the liquid mixture is cool whisk in the oil. Set a large dry pan over medium to high heat and add the pecans.
DIRECTIONS In a small bowlwhisk together dressing ingredients. Pour over cabbage mixture and toss to coat. Add cabbage mix carrots green onions cranberries and walnuts and toss well to.
Add dressing to taste. Pour the liquid mixture over the slaw. In a small bowl whisk the remaining ingredients.
Remove from the pan roughly chop and. Combine salad ingredients in a large bowl. Ingredients 12 cup mayonnaise 1 to 2 tablespoons honey 1 teaspoon cider vinegar 12 teaspoon salt 14 teaspoon celery seed Dash pepper 3 cups shredded cabbage 14 cup chopped fresh or frozen.
Sprinkle pecans and dried cranberries over top and mix in. Method In a small bowl whisk together mayonnaise lemon juice sugar salt and 2 tablespoons water.