Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Coleslaw Print Email


Simple Creamy Coleslaw

Small head of green cabbage
1/2 of a small head of red cabbage
1/2 cup shredded carrot
1/2 red and/or yellow bell pepper, diced
1/2 cup Ranch salad dressing
2 TBS corn oil
1/4 cup sour cream
1 TBS heavy cream
3/4 tsp caraway seed
1/4 tsp salt
1/4 tsp black pepper

Slice split heads of cabbage thinly to shred and combine with the carrots and bell pepper. Whisk together remaining ingredients to make dressing. Just prior to serving, add dressing to taste and toss well.


Sweet and Sour Coleslaw

1 cabbage, 2 to 3 pounds, finely shredded
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt (scant)
1/2 teaspoon freshly ground pepper
2 tablespoons sugar
1/4 cup vinegar
1 teaspoon dry mustard (or to taste)
1/4 teaspoon Tabasco
Crisp the cabbage in cold water for one hour, drain well. Whisk together all the other ingredients and toss with cabbage. Let stand 30 minutes or even longer if you like a wilted salad.
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