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