This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, check out my food blog www.kittencalskitchen.com
This is my recipe for chicken salad. I've been making it for years, but didn't have a written recipe per se - just "eye balled" the ingredient amounts. I finally decided to measure and record everything while making it so I could post the recipe. I much prefer the chicken and eggs to be finely chopped and not turned into a paste in the food processor. On the other hand, I do prefer the onion and the celery to be liquified so you get the flavor of both but you don't bite into a piece of onion or celery. I listed 8 stalks of celery but after liquefying it in the food processor make sure you have a heaping cup - you may need to add a few more stalks depending on how big they are. As far as seasoning that really is a personal matter. I believe it is best using a Cajun type seasoning such as Tony Chacherie but I like that type of seasoning. If you don't I would use salt, black pepper, white pepper and be sure to use a little ground cayenne pepper for a little "zing". This recipe does make a lot and you can easily cut the recipe in half. I use frozen chicken breasts. I know there are a lot of recipes that call for boiling and de-boning the chicken, but honestly I don't think it's worth all of that trouble. Be sure to use good quality mayonnaise such as Hellman's - it really can make a big difference. I love to buy a loaf of fresh white bread and go to chicken salad sandwich heaven.
This is a very unusual coleslaw but its very good if you like this kind of thing. Its from the 60s. My husbands family likes it but my two kids and my husband don't. You be the judge and let me know if you love it, like it a little or just plain hate it. lol