To make the Oil and Vinegar Slaw, mix 1/4 cup red wine vinegar and 2 tablespoons sugar. Add 2 tablespoons peanut or vegetables oil, and mix thoroughly. Add 16 ounces shredded cabbage mix to the dressing, and season with 1 teaspoon salt and pepper to taste. Toss to combine, and adjust for taste. Let stand for 20 minutes.
To make the Asian Style Slaw, toss together 2 16-ounces bags coleslaw mix, 1 small thinly sliced red onion and 6 large trimmed and thinly sliced scallions. In a separate bowl, mix 1/4 cup soy sauce, 1/4 cup lemon juice, 1/4 cup vegetable oil, 2 tablespoons grated fresh ginger and 2 tablespoons white vinegar with 2 tablespoons dark brown sugar, 2 teaspoons Asian sesame oil, 2 teaspoons sesame seeds, 1 teaspoon salt and 20 grinds black pepper. Pour over the vegetables, and serve.
To make the Winter Slaw, toss together 6 ounces trimmed, halved and cored Brussels sprouts, 6 large shredded kale leaves and 1/2 a small cored radicchio head. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Pour the mixture over the vegetables, and add 1 cup dried cranberries. Shave Parmesan on top to taste.Learn more about Cooking