AFC WALDORF ASTORIA SALAD – GOAT
A new slant on an old tradition. Hope you like it!
Makes about 4 cups glazed walnuts; 4 cups Waldorf dressing and for this recipe 8 cabbage and grape servings
CHERRY COLESLAW CHOP – GOAT
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
PURPLE ASIAN SLAW
Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw!
Makes 5 cups salad – 3-1/2 cups dressing
RED SNOWY COLESLAW – GOAT
Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop.
Makes 5-6 servings
PINEAPPLE COCONUT COLESLAW
A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant!
Makes 2 cups dressing, approx. 7 cups coleslaw
RED RADISH COLESLAW
Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing!
Makes 8 cups coleslaw
BING CHERRY COLESLAW
Bing cherries marinated in cinnamon and powdered sugar. Combined with cut green cabbage, sweet onion and celery and tossed in a sweet creamy soy mayo, cream cheese and spicy brown mustard and celery seed dressing!
Makes 6 cups
A creamy Madeira Catalina Dressing served over cabbage and carrot sticks, sliced almonds and mandarin oranges. Sweet, sour and smokey!
Makes 1-1/2 cups dressing
with avocado and pistachio nut dressing!
Makes 8 cups
CREAMY PEANUT COLESLAW DRESSING
A creamy smooth sweet and sour peanut dressing with a hint of onion!
Makes 1 cup
SWEET AND SOUR PURPLE COLESLAW
Tender shredded red cabbage tossed with a sweet apple vinaigrette and topped with chopped Kalamata olives!
Makes 7/8 cup dressing; serves 6-8
PINEAPPLE COLESLAW III
Fresh strands of green cabbage tossed with a creamy pineapple soy mayonnaise flavored with ginger and dill!
Makes 8 servings
PINEAPPLE COLESLAW II
Shredded cabbage tossed with a sweet sour creamy lemon and pineapple dressing!
Makes 3-2/3 cups dressing
PINEAPPLE COLESLAW I
Green cabbage, avocado, shredded carrot and green pepper tossed with a sweet and sour pineapple dressing!
PEACH AND MANDARIN ORANGE COLESLAW
with fresh sliced scallion. Tossed with a Creamy Sweet and Sour Almond Dressing with a hint of nutmeg!
FRENCH ASIAN COLESLAW
Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing!
Thin strands of green cabbage sprinkled with celery seed and drizzled with a heated sweet and sour sesame dressing!
Makes 6 servings
SWEET MUSTARD COLESLAW
Shredded cabbage tossed with a creamy sweet mustard dressing!
Makes 3/4 cup dressing, serves 6-8
SUN-DRIED TOMATO GINGER DRESSING FOR COLESLAW & GREEN SALADS
Sweet, sour, smoky flavored sun-dried tomato dressing with walnuts, ginger and shallots. Tossed with cold shredded green cabbage or fresh, crisped escarole and sprinkled with salted cashew crumbles!
Makes 2-1/2 cups dressing