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    You are in: Home / Cookbooks / Resa's Slaw
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    27 recipes in

    Resa's Slaw

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    A cool treat at a picnic. Cole slaw that is frozen until it is needed.

    Recipe #9099

    An excellent coleslaw that keeps for weeks Marie was a lovely lady who was originally from Rocky Mount NC. She was kind enough to shsre this recipe with my mom many years ago.Then, the 50's, it had been handed down in her family for at least 5 generations.It was never a secret recipe, but one they thought enough of to pass on to successive generations. I have made small batches of this replacing most of the sugar with sugar substitute, but I would not trust the vinegar alone to keep it for more than a couple of days. Prep time is with food processor.

    Recipe #93626

    1 Reviews |  By Katzen

    I love my Mom's yellow coleslaw... the tumeric adds a stunning colour, and it keeps well, and gets better in time.

    Recipe #317501

    Don't know if our Hello Deli restaurant was a cousin of the ones in NY or BC, but this slaw was a specialty of the house.

    Recipe #23176

    56 Reviews |  By Merlot

    This recipe was given to my mother by a dear friend. I use pre-packaged slaw mix that has the carrots already in it and just add the onions. Also, I use Canola oil instead of Crisco. This can be made "days" in advance as it gets better as it sits.

    Recipe #31664

    I have no idea why Granny called this "Italian" but that's what the recipe says. Her notes on the card say "Will keep 10 days or longer. The older it gets the better. I always leave over night before eating." Splenda can easily be substituted for the sugar.

    Recipe #39049

    1 Reviews |  By Fawndog

    This is another one of my Civil War recipes.

    Recipe #295117

    This is a crisp, marinated, sweet-and-sour slaw. It is a delicious alternative to creamy coleslaw. This recipe is from the http://www.greenling.com website.

    Recipe #294596

    This is a non-mayo slaw and a family favorite. You can play with the sugar, vinegar and oil to suit your taste or diet. Source is Bon Appétit from 1993. Time includes refrigerator time.

    Recipe #195427

    A delicious coleslaw with a little citrus twist! Adapted from Cooks Recipes. If you like your slaw a little wetter, make another 1/2 recipe of the dressing. Enjoy! This is southwestern also made in Spain, they like to use citrus.

    Recipe #192817

    7 Reviews |  By glitter

    This coleslaw lasts and its a crowd pleaser. Great on picnics or buffets.

    Recipe #79422

    6 Reviews |  By Dib's

    This is a real crowd pleaser and a nice change from the mayo dressings found in most slaw recipes!

    Recipe #11668

    So easy and so very good. Had to make it as soon as I saw on Food Network and am I glad I did!

    Recipe #335912

    I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

    Recipe #117029

    Living in the desert, during the summer all you want to eat is cold food like salad. I made up this salad with some of my favorite veggies and ingredients. I hope you like it too!

    Recipe #294236

    A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

    Recipe #211692

    A kicky change from regular coleslaw!

    Recipe #32161

    12 Reviews |  By dale!

    Do you know how much fat is in KFC coleslaw? Here's a fat free version that tastes just as good.

    Recipe #22201

    I found this recipe in a Quick Cooking cook book and revised it just a little to suit my family's taste. Hope you enjoy. Cook time is mostly chill time. It needs to be in the fridge long enough to chill completely. I do like to make mine the day before I intend to serve.

    Recipe #123230

    10 Reviews |  By Bev

    When the weather gets warm, this salad becomes a regular dish on our table. A great light salad for picnics or any other summer-time occasion. I hope you will enjoy this salad as much as we do!

    Recipe #34388

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