• 1 head cabbage - shredded
• 1 small white onion - chopped
• 1 green bell pepper - chopped
• 1 red bell pepper - chopped
• 2 large carrots - shredded
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp ground cumin or to taste
• 3 Tbsp white sugar
• 1/2 cup cider vinegar
• 1/2 cup vegetable oil

1. Place the vegetables in a large bowl. Combine the other ingredients in the bowl.
2. Toss the mixture until the vegetables are fully coated with the marinade.

• 1 lb cabbage (6 cups)- shredded fine
• 1 tsp salt
• 1 med carrot - shredded fine
• 1/2 cup buttermilk
• 2 large carrots - shredded
• 2 Tbsp mayonaise
• 1 small shallot - minced
• 1 Tsp minced parsley leaves
• 1/2 tsp sugar
• 1/2 tsp cider vinegar
• 1/4 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp ground black pepper

1. Toss shredded cabbage and salt in colander. Let stand until cabbage wilts, at least 1 hr up to 4 hr. Rinse cabbage in cold running water. Press, but do not squeeze to drain; pat dry. Place cabbage and carrot in large bowl.
2. Combine all the remaining ingredients in a small bowl. Pour dressing over cabbage and toss to combine. Refrigerate until chilled, about 30 min.

• 16 oz package shredded coleslaw mix
• 2 cups seedless ged grapes - halved
• 1/2 cup shredded carrot
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/3 cup crumbled blue cheese
• 2 Tbsp sugar
• 2 Tbsp cider vinegar

1. In large bowl, whisk together mayonnaise, mustard, cheese, sugar and vinegar
2. Add the coleslaw mix, grapes, carrots and stir until evenly coated. Chill until serving

• 16 oz package shredded coleslaw mix
• 5 green onions - chopped
• 1 large garlic clove - minced
• 2/3 cup extra virgin olive oil
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 1/2 tsp salt
• 2 tsp ground pepper
• 1 tsp Italian seasoning
• 8 oz feta cheese - crumbled

1. Mix ingredients in a large bowl. Toss to coat and chill until serving.

• 4 cup shredded cabbage
• 1 cup shredded carrot
• 1 Granny Smith apple - peeled, cored, shredded
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 2 Tbsp mayonnaise
• 1 Tbsp pineapple juice (optional)
• dash salt
• 1 tsp ground black pepper

1. Mix solid ingredients, mix seasoning, combine, cover

• 4 cup shredded cabbage
• 1 carrot - shredded
• 1 unpeeled Granny Smith apple - cored and chopped
• 1 unpeeled red apple - cored and chopped
• 1/2 cup red bell pepper - finely chopped
• 2 green onions - finelu chopped
• 1/3 cup mayonnaise
• 1/3 cup brown sugar
• 1 Tbsp lemon juice or to taste

1. Mix solid ingredients, combine topping and mix, combine, cover

• 3 cup cabbage - shredded
• 1 cup celery - diagonally sliced
• 8 oz can sliced pineapple - drained with 2 Tbsp juice reserved
• 11 oz mandarin oranges - drained
• 2 Tbsp lemon juice
• 1 bananna - sliced
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 8 oz orange flavor yogurt
• 1/2 tsp salt

1. Combine pineapple and lemon juice; toss with bananna; add pineapple
2. Add cabbage, celery, walnuts, mandarin oranges, walnuts, raisins
3. Add yogurt and salt and mix together

• 3 cup cabbage - shredded
• 3 cups (2 med.) diced cooking apples
• 6 Tbsp raisins
• 3 Tbsp coarsely chopped walnuts
• 3 Tbsp plain fat-free yogurt
• 2 Tbsp fat-free mayonnaise
• 1 Tbsp honey
• 1 tsp prepared horseradish
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Combine first 4 ingredients in medium bowl.
2. Combine yogurt and remaining ingredients stirring well with whisk.
3. Pour liquid over cabbage mixture, toss well, cover and chill for 2 hrs.

• 1 med head green cabbage
• 2 carrots - peeled and grated
• 1/2 cup mayonnaise
• 2 Tbsp pickle relish
• 1 Tbsp Dijon mustard
• 1 Tbsp cider vinegar
• Kosher salt
• ground black pepper
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
2. In a separate bowl, whisk together the remaining ingredients.
3. Pour liquid over cabbage mixture, toss well Season to taste. May be covered and chilled for a few hrs.