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Spring side dishes, a trio of coleslaw

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Spring is here and with it, time to spend at the park and have a picnic. Cole slaw is a great side dish for spring and summer, at a picnic or at home. Here are three variations.

Broccoli Coleslaw

Dressing:


3 tablespoons granulated sugar


1/2 teaspoon black pepper


1 cup vegetable oil


6 tablespoons rice vinegar



Salad:


1 cup slivered almonds


6 tablespoons sesame seeds


2 packages ramen noodles (Oriental or vegetable flavor)


2 bags broccoli coleslaw


3 scallions, tops and bottoms chopped



  • Mix dressing ingredients together and set aside.


  • Toast almonds and sesame seeds at 350 degrees F until lightly browned.
  • Let cool.
  • 

Crunch up noodles in bag before opening.
  • Place dry noodles and contents of seasoning packets in large bowl.


  • Add broccoli slaw, scallions, toasted almonds and sesame seeds.
  • 

Toss with desired amount of dressing right before serving.

Mexican Cole Slaw

Salad:


1 head cabbage, shredded


1/2 cup celery, diced


1 can pinto beans, drained


3/4 cup bell pepper, diced


Onion, grated, to taste



Toss lightly; add dressing and marinate all day.



Dressing:


1/2 cup granulated sugar


1/2 cup wine vinegar


1/2 tablespoon Tabasco sauce


1 teaspoon pepper


1/2 cup oil


1/2 tablespoon Worcestershire sauce


3/4 tablespoon salt



  • Toss lightly.


  • Mix together and pour over salad mixture.

Creamy Coleslaw


Dressing:


2 cups mayonnaise


2 tablespoons cider vinegar

2 tablespoons granulated sugar


1 teaspoon minced garlic


1 teaspoon ground white pepper


1 teaspoon salt

Salad:


5 large carrots, peeled and shredded


1 head green cabbage, shredded

  • 

 In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt.
  • Set aside.


  • In a large bowl, toss the carrots and cabbage.
  • Immediately pour the dressing over the cabbage mix and toss until all of the vegetables are well coated.
  • Cover the bowl and refrigerate for an hour.
  • Toss again before serving.
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