The Basics

How to Make Coleslaw – The Basics on QVC

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– Learn how to easily make your own homemade coleslaw! Blue Jean Chef Meredith Laurence teaches you two different ways to make it: a vinaigrette coleslaw without mayo, and a creamy coleslaw.

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Basic Coleslaw
Serves 6 to 8

Ingredients:
3 cups shredded green cabbage
2 cups shredded red cabbage
½ cup thinly sliced white or red onion (about ¼ onion), rinsed with water
1 cup shredded carrots
½ teaspoon salt

Vinaigrette:
½ cup white wine vinegar
3 tablespoons sugar
1 teaspoon mustard powder
1 tablespoon celery seed
½ cup vegetable oil
freshly ground black pepper

Creamy Dressing:
½ cup mayonnaise
1 tablespoon spicy brown mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
freshly ground black pepper

Directions:
1. Combine the cabbages and onion in a large bowl, and toss with salt. Let the vegetables sit while you prepare the rest of the ingredients. Before dressing the cabbage, drain away any liquid that has accumulated in the bottom of the bowl and add the shredded carrots.
2. For the Vinaigrette: In a small saucepan, bring the vinegar, sugar, mustard powder and celery seed to a boil. Stir to dissolve the sugar. Remove the saucepan from the heat and whisk in the vegetable oil. Pour the hot vinaigrette over the cabbage and onions and toss well. Season to taste with salt and pepper, cover and refrigerate
2. For the Creamy Dressing: In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Add the dressing to the vegetables and mix well. Refrigerate until ready to serve.

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How to Make Mango Salsa – The Basics on QVC

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– Learn how to make homemade mango salsa! Blue Jean Chef Meredith Laurence teaches you a refreshing twist on salsa.

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Mango Salsa
Makes 2 cups

Ingredients:
2 ripe mangos
1 small jalapeno, seeded
½ red bell pepper
¼ small red onion
1 to 2 limes, juiced (about 2 tablespoons)
½ teaspoon salt
¼ cup loosely packed fresh cilantro leaves

By Hand Directions:
1. Chop all the ingredients by hand. Finely dice the red onion and let the onion soak in a bowl of cold water while you prepare the other ingredients. Dice the mangos into ½-inch dice, mince the Jalapeño and finely chop the red pepper. Drain the red onion and combine all ingredients in a bowl.
2. Add the lime juice, salt and cilantro leaves and toss well. Let the salsa sit for 5 to 10 minutes and serve with tortilla chips, or use as a sauce for cooked meats or fish.

Food Processor Directions:
1. Finely chop the red onion and let the onion soak in a bowl of cold water while you prepare the rest of the salsa.
2. With the motor of the food processor running, add the cilantro to the bowl through the feed tube. Add the Jalapeño through the feed tube and finely chop.
3. Open the food processor and add the mango, red pepper, lime juice and salt. Pulse until the desired consistency is reached. Transfer the mixture to a bowl.
4. Drain the red onion and add the onion to the salsa. Season again to taste and serve with tortilla chips or use as a sauce for cooked meats or fish.