With the holidays coming up, I wanted to get back to my family cookbook recipes since most of them can be made successfully for parties or potluck gatherings. Besides, it’s fun going through the cookbook and fondly remembering the recipes my mother and sisters have made.

Different styles of oriental coleslaw pop up occasionally at family get-togethers and I really like the dressing on this particular one. It’s tangy, sweet, and a little salty and doesn’t overpower the salad.

This particular coleslaw comes from my sister, Glenda, and I can’t believe I haven’t tried it till now. Of course I waited until Bret (aka the onion-hater) was out of town since this has green onions in it and I don’t think it would be good without them. It’s been fun filling my plate with tiny girly croissant sandwiches and salads while he’s gone!

This is fresh and crunchy and perfect for a side salad with any meal. You want to make sure it gets eaten within a day or so of making it so the noodles don’t get soggy. I really have been enjoying this one!

Jeff's Oriental Coleslaw

****from my sister Glenda (I don't know who Jeff is...?); crispy, crunchy, sweet, salty and tangy! Simple to throw together.

Ingredients

1 pkg. coleslaw mix
1 bunch green onions , chopped (about 2 tbsp. or to taste)
1 pkg. shelled sunflower seeds
1/2 can rice noodles (about 1 1/2 cups full)
Dressing:
2 1/2 tbsp rice vinegar
2 tbsp brown sugar
1/4 C vegetable oil
salt and pepper to taste

Instructions

Combine coleslaw ingredients in a medium bowl. Whisk the dressing ingredients in a small bowl until well blended, and pour over the coleslaw mixture. Toss and chill for about 1 hour before serving.

Recipe Notes

Tips and Stuff:

I added a small package (about 2 oz.) of slivered almonds for extra crunch.

If you can't find rice noodles, use one package of ramen noodles, crushed by hand.

I used apple cider vinegar and canola oil because that's what I had.

If you're not going to serve this until the next day, go ahead and combine coleslaw ingredients together and chill overnight - then wait to add the dressing an hour before serving.

I’ve got a confession – I’ve never made coleslaw before. I didn’t even know if coleslaw was one word or two. Apparently that’s not very important when you make it, but is fundamental in writing about it.

This recipe originally came from ghettofoodie.com, but I can’t trace it down to the original author as it’s been so long since it was posted on Pinterest (you know how sometimes those links disappear). The photo was divine and I love good coleslaw, so I thought I’d give it a shot. Am I glad I did! This is the best coleslaw I’ve ever had! Although it has vinegar in it, it’s more of a creamy and little bit sweet dressing with nice crunchy ingredients.

Here’s my version of it, changed up quite a bit from the original. Just a warning – it makes a TON of slaw! Luckily Bret had made the Oven Roasted Rack of Pork (a do-not-miss recipe, by the way) and we shared it along with the slaw for dinner with some dear friends. By now my friends know that what they’re eating is probably a photographed, reviewed and new recipe for the site and will be honest with me about the taste. It was a definite hit and a considerable portion of it was left at their house!

Apple Bacon Coleslaw

***1/2 Excellent example of a fine coleslaw. Originally from ghettofoodie.com, but changed up quite a bit. Crunchy, sweet, tangy and creamy - great dressing!

Servings: 8 -10

Ingredients

1/4 C. cider vinegar
1 1/4 C. mayonnaise
1/4 C. honey
2 tsp. kosher salt
1/4 C. pulp-free orange juice
juice from 1/2 fresh lemon
1 tsp. black pepper
1 medium cabbage cored and shredded
1/2 pack of bacon fried crispy then chopped up
4 medium Granny Smith apples cored and diced

Instructions

While frying the bacon, in a medium bowl, stir the first seven ingredients together, blending until relatively smooth. Prepare the cabbage and apples and scoop them into a large, and I mean large, bowl. Pour the dressing over the cabbage/apple mixture and stir until thoroughly combined. Cover with aluminum foil or lid and refrigerate overnight.

Recipe Notes

Tips and Stuff:

If you have a mandolin, use it on the cabbage and if you want, on the apples, too.

The original recipe had fennel and scallions, but I don't think it needs it at all.

If you don't have time to refrigerate overnight, 3-4 hours would be fine.

You may want to hold back a fourth cup of crispy bacon to add just before serving, as the bacon does tend to soak in the juices and is not crispy after refrigeration.

Next time I will use a tablespoon or so of sugar instead of the honey. It was great with the honey, but I think would be a bit better with sugar instead.

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Coleslaw