Wild Idea Buffalo Recipe of the Week – APPLE WOOD SMOKED BRAT SAUTÉ

October 4, 2017 at 5:28 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – APPLE WOOD SMOKED BRAT SAUTÉ. It’s a one pan dish and made using Wild Idea Apple Wood Smoked Brats along with Leeks, Apples, Carrots, Celery, Cabbage, and Spices. You can find this recipe or purchase or purchase the Wild Idea Apple Wood Smoked Brats along with all the other delicious cuts of Buffalo all at the wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

APPLE WOOD SMOKED BRAT SAUTÉ
This flavor balanced dish requires only one pan and can be put together in 20 minutes. Simple, delicious, and did I mention one pan!

Ingredients: (serves 4)
2 – Wild Idea Apple Wood Smoked Brats, sliced
1 – leek, halved lengthwise and sliced
1 – apple, peeled and chopped
3 – carrots, peeled and sliced
3 – stalks celery, sliced
½ – small cabbage, sliced
1 – tablespoon olive oil
1 – tablespoon butter
2 – teaspoons caraway seeds, lightly crushed
1 – teaspoon salt
1 – teaspoon black pepper
Fresh dill sprigs
1 – cup Riesling wine

Preparation:

1- Prep all ingredients. (Takes about 10 minutes.)
2 – In a large sauté pan over medium high heat, add oil and butter.
3 – Add, leeks and caraway seeds and sauté for about 3 minutes.
4 – Add apple slices and sauté for another 2 minutes, stirring occassionally.
5 – Add carrots and stir into incorporate. Cook for about 3 minutes.
6 – Add celery and stir to incorporate.
7 – Add sliced brats and stir into other ingredients. Then top with cabbage and season with salt and pepper. Add the fresh dill sprigs and the Riesling wine. Cover and steam for about 2 minutes.
8 – Stir to incorporate and season to taste.
9 – Divide sauté into 4 bowls and serve with crusty toasted bread
https://wildideabuffalo.com/blogs/recipes/applewood-smoked-brat-saute

 

 

Wild Idea Buffalo – 12 OZ. APPLEWOOD SMOKED BRATWURST
Applewood Smoked Bratwurst are back! We slow smoke these bratwursts with rich applewood chips for a light, applewood smoke taste that really brings out the sweetness of our grass-fed buffalo meat. This is our only smoked Bratwurst and we are very pleased with the results. Wild Idea Buffalo Company’s Applewood Smoked Bratwurst are perfect for the autumn shift in the year.

We know you’ll enjoy this Bratwurst. Order a package today, you’ll be glad you did.

3 Bratwurst per package
12 oz. package

Ingredients: 100% Grass-Fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose Carrot Fiber), Sea Salt, Organic: Black Pepper, Garlic Powder. Cultured Celery Powder, Organic: Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram. Encased in an organic pork casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/frontpage/products/applewood-smoked-bratwurst

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Healthy Immunity Recipes

September 9, 2017 at 5:45 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Immunity Recipes. Delicious and healthy recipes to help you keep a strong immunity system. Recipes like; Veggie Sandwich, Broccoli and Sausage Skillet Pizza, and Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage. Find these and more at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Immunity Recipes
Find delicious, healthy immunity recipes including breakfasts, lunches and dinners. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens…….

 

Broccoli and Sausage Skillet Pizza
Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450°F until the cheese is melted and the crust is crisp, about 20 minutes…….

 

Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage
In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro……..

 

* Click the link below to get all the Healthy Immunity Recipes
http://www.eatingwell.com/recipes/18047/lifestyle-diets/healthy-immunity/

One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
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New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

 

Jennie – O Turkey Recipe of the Week – Turkey and Slaw Sandwiches

August 11, 2017 at 4:57 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey and Slaw Sandwiches. You’ll be using JENNIE-O® All Natural Oven Browned Turkey Breast with toppings of Cabbage, Bell Pepper, Mayo, Mustard, and served on Rye Bread. Plus it’s only 220 calories and 23 net carbs per serving. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey and Slaw Sandwiches

Need a quick addition to your picnic? Deli-fresh flavors can go wherever you do with this no-prep twist on a sandwich-shop favorite.

INGREDIENTS

1 cup thinly sliced cabbage
½ cup thinly sliced bell pepper
1 tablespoon fat-free mayonnaise
1 teaspoon mustard
8 slices rye bread
12 ounces thinly sliced JENNIE-O® All Natural Oven Browned Turkey Breast, from the service deli

DIRECTIONS

1) In medium bowl, combine cabbage, bell pepper, mayonnaise and mustard.
2) Top 4 slices of bread with cabbage mixture, turkey and remaining bread slices.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 220
Protein 21g
Carbohydrates 27g
Fiber 4g
Sugars 4g
Fat 3.5g
Cholesterol 40mg
Sodium 970mg
Saturated Fat 0g
https://www.jennieo.com/recipes/22-turkey-and-slaw-sandwiches

Soup Special of the Day…………….Turkey Minestrone Soup

July 30, 2017 at 6:43 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Soup Special of the Day is Turkey Minestrone Soup. Made with JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Green Beans, Cabbage, Bow Tie Pasta, Italian Seasoning, and more! Minestrone made healthier! It’s from the Jennie – O website which has a huge selection of Delicious and Healthy Recipes like this week’s Turkey Minestrone Soup. So enjoy and Make the Switch! https://www.jennieo.com/

 

Turkey Minestrone Soup

A good minestrone serves as delicious comfort food on chilly days. This lean Italian recipe combines cabbage and green beans with a rich, savory broth that’ll warm both body and soul.

INGREDIENTS

1 to 1½-pounds JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cut into ½-inch pieces
6 cups water
1 (14½-ounce) can Italian-style stewed tomatoes, undrained
1 onion, sliced
2 tablespoons Italian seasoning
2 tablespoons chicken flavored bouillon granules
2 cups brussel sprouts, halved
1 zucchini, sliced
1 (9-ounce) package frozen green beans
1 (15-ounce) can garbanzo beans, drained
1 cup uncooked bow-tie pasta
Parmesan cheese, if desired

DIRECTIONS

1) In Dutch oven, over medium-high heat, stir together turkey, water, tomatoes, onion, seasoning and bouillon. Bring to boil; reduce heat to low. Cook, partially covered, 35 minutes, stirring occasionally.
2) Stir in brussel sprouts, zucchini, beans. Cook, uncovered, 10 minutes stirring occasionally until pasta is tender. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories400
Protein31g
Carbohydrates60g
Fiber15g
Sugars15g
Fat5g
Cholesterol35mg
Sodium820mg
Saturated Fat0.5g
https://www.jennieo.com/recipes/65-turkey-minestrone-soup

 

Extra Lean Oven Roasted Turkey Breast

A flavorful, fully-cooked turkey breast ready to cut and serve, hot or cold.
* 99% FAT FREE
* GLUTEN FREE
* GREAT FOR SALADS, SANDWICHES AND MORE

NUTRITION INFORMATION
Serving Size56 g
Calories50
Calories From Fat5
Total Fat.5 g
Saturated Fat.0 g
Trans Fat.0 g
Cholesterol25 mg
Sodium480 mg
Total Carbohydrates0 g
Dietary Fiber0 g
Sugars0 g
Protein11 g

INGREDIENTS

TURKEY BREAST, TURKEY BROTH, CONTAINS 2% OR LESS SALT, SUGAR, CARRAGEENAN, SODIUM PHOSPHATE.
https://www.jennieo.com/products/92-extra-lean-oven-roasted-turkey-breast

Wild Idea Buffalo Recipe of the Week – BUFFALO KIELBASA AU GRATIN CASSEROLE

July 19, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO KIELBASA AU GRATIN CASSEROLE. It’s made using Wild Idea Buffalo Uncured Smoked Kielbasa along with Potatoes, Cabbage, Onions, Apples, and more! All formed to make the perfect BUFFALO KIELBASA AU GRATIN CASSEROLE. You can fin d this recipe or purchase the Wild Idea Buffalo Uncured Smoked Kielbasa all at the Wild Idea Buffalo website. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

BUFFALO KIELBASA AU GRATIN CASSEROLE

A perfect casserole for family diners or easy entertaining. (Makes 6 to 8 servings)

Ingredients:

1 – 12 oz. Uncured Smoked Kielbasa
3 to 4 lbs. – potatoes, par-boiled and chopped
¼ – cup olive oil
1 – small cabbage, sliced thin
1 – onion, sliced thin
2 – apples, peeled, cored and chopped
2 – cups white cheddar cheese, finely grated
¼ – cup vinegar
1 – tablespoon coarse mustard
3 – teaspoons salt
3 – teaspoon black pepper
2 – eggs, beaten
1 – pint heavy cream
2 – teaspoons caraway
2 – cups dark rye crackers crushed

Preparation:

1) Preheat oven to 475* Rack positioned on middle rack.
2) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss.
3) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven.
4) Allow potatoes to brown, turning as needed.
5) Remove from oven. Turn oven temperature down to 375*6) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese.
7) Top with sliced Buffalo Kielbasa.
8) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole.
9) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes.
10) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes.
11) Remove from oven and allow to rest for 5 minutes.

Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.
https://wildideabuffalo.com/blogs/recipes/56236289-buffalo-kielbasa-au-gratin-casserole

 

 

14 oz. Wild Idea Buffalo Uncured Smoked Kielbasa

Our 100% Buffalo Kielbasa Sausage is and old world favorite, just like you would pick up at the neighborhood butcher. Lightly smoked and made from our 100% lean grass-fed buffalo, with no added nitrites; making it better for you, without compromising the taste. Great alone or use in your favorite casserole. 14 oz. rope.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Pure Cane Sugar, Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural pork casing.

http://buy.wildideabuffalo.com/products/polish-sausage

Barbeque Turkey Burgers

May 13, 2017 at 6:03 AM | Posted in Jennie-O Turkey Products | Leave a comment
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With Grilling Season in full swing, you can never have enough Burger Recipes! So I’m passing along a Turkey Burger recipe, Barbeque Turkey Burgers. Made with the always delicious, JENNIE-O® Lean Ground Turkey. Topped with Creamy Coleslaw and Barbeque Sauce and served on Whole Grain Buns.You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Barbeque Turkey Burgers

Just like the burgers you’d find at a classic BBQ joint, this turkey burger is piled high with creamy coleslaw and slathered with barbeque sauce. Set the table with extra napkins tonight and dig in.

 

 

INGREDIENTS

CLASSIC COLESLAW
2 cups thinly shredded cabbage
¼ cup shredded carrot
¼ cup thinly sliced red onion
3 tablespoons reduced-calorie mayonnaise
2 teaspoons lime juice
2 teaspoons sugar
TURKEY BURGERS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
¼ cup barbeque sauce
2 tablespoons breadcrumbs
4 whole-grain sandwich buns,split

 
DIRECTIONS

1 – CLASSIC COLESLAW
2 – In bowl, combine cabbage, carrot, onion, mayonnaise, lime juice and sugar. Mix well. Set aside.
3 – TURKEY BURGERS
4 – In medium bowl, combine turkey, barbeque sauce and breadcrumbs; mix. Shape into 4 patties. Cook turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Serve burgers topped with coleslaw in buns.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories330
Protein26g
Carbohydrates35g
Fiber4g
Sugars12g
Fat10g
Cholesterol80mg
Sodium600mg
Saturated Fat3g
https://www.jennieo.com/recipes/112-barbeque-turkey-burgers

Jennie – O Turkey Recipe of the Week – Korean Barbeque Turkey Burger

April 21, 2017 at 5:09 AM | Posted in Uncategorized | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Korean Barbeque Turkey Burger. You’ll be using the JENNIE-O® ⅓-pound Seasoned Turkey Burgers to make this recipe. Topped with Korean-style barbeque sauce, a spicy kimchi slaw, and served on a buttery brioche-style bun! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Korean Barbeque Turkey Burger

This juicy turkey burger is dipped in a Korean-style barbeque sauce, then topped off with a spicy kimchi slaw, all on a buttery brioche-style bun. Add this burger to your weeknight dinner menu!

INGREDIENTS

2 cloves garlic, pressed through garlic press
½ teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
½ cup Korean barbeque sauce
3 cups finely shredded green cabbage
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon rice vinegar
1 cup sliced kimchi
¼ cup diced red pepper
¼ cup shredded carrot
¼ cup sliced green onion
6 JENNIE-O® ⅓-pound Seasoned Turkey Burgers
6 brioche buns, sliced and toasted
DIRECTIONS

1) In small bowl, add garlic, ginger, sesame oil, soy sauce and barbeque sauce. Mix well; refrigerate.
2) In medium bowl, combine cabbage, mayonnaise, honey, vinegar, kimchi, red pepper, carrot and green onion. Refrigerate.
3) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
4) Spread barbeque sauce on bottom bun. Add turkey burger and kimchi slaw. Add bun top.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420
Protein30g
Carbohydrates36g
Fiber5g
Sugars15g
Fat17g
Cholesterol120mg
Sodium690mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1143-korean-barbeque-turkey-burger

Sweet ‘n Sour Slaw

March 26, 2017 at 5:01 AM | Posted in CooksRecipes | 2 Comments
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Just wanted to pass along a perfect Slaw for the Spring Season, Sweet ‘n Sour Slaw. It’s from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Sweet ‘n Sour Slaw

This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.

Recipe Ingredients:

1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Cooking Directions:

1 – In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 – In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
http://www.cooksrecipes.com/diabetic/sweet_%27n_sour_slaw_recipe.html

One of America’s Favorites – Coleslaw

March 20, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
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Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.

Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

 

 

Coleslaw made with mayonnaise

There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.

 
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of “Lexington style” North Carolina barbecue.

 
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.

 
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.

 

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