Coleslaw, Take Two

Coleslaw, Take Two ala ~DKBB~

Take #1 - Honey Mustard Coleslaw
(original recipe by Rebecca Anderson in the June/July 2012 edition Simple & Delicious magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

½ cup mayonnaise (I prefer olive oil pepper mayo)

2 Tbsp. honey

1 Tbsp. cider vinegar

1 Tbsp. spicy brown mustard

½ tsp. lemon-pepper seasoning

⅛ tsp. celery seed

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not use all the dressing; it depends upon your preference.)

Chill until serving; this really does taste better the next day, so chilling overnight is not a bad idea.

Take #2 – Ruby Raspberry Slaw

(original recipe by Deborah Biggs in the June/July 2012 edition of Taste of Home magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

¼ c. prepared raspberry vinaigrette

3 Tbsp. mayonnaise (I use regular mayo for this recipe)

¼ tsp. pepper (if you use the olive oil pepper mayo, don’t add the pepper)

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not want to use all the dressing; it depends on your preference.)

Chill until serving; garnish with fresh raspberries.