From: Joanne Novellino

1 Large Onion, chopped
1-2 Cloves garlic, minced
2 tbs. Butter
2 tbs. Olive Oil
1 16-oz Bag of Shredded Coleslaw mix (cabbage and carrots)
1 46oz can tomato juice
1 15 oz can low sodium chicken broth
Pepper to taste
 
Saute onion and garlic in butter and oil.  Stir often and cook until golden but not brown.  Add cabbage, tomato juice, low sodium chicken broth and pepper.
Simmer about 1 ½ hours until tender.  Add water or more broth if it too thick.
 
Makes:  2-3 quarts
Freezes well

By: Mary Alice Laird

1 ½ cup grated or ground cucumber, pared
1 qt. buttermilk
1 tbsp chopped green onion
1 tp sale
¼ cup finely snipped parsley
Dash of pepper

Combine all ingredients.  Mix Well.  Cover and chill thoroughly (about 4 hours),
Mix again just before serving in chilled cups.  Garnish with slices of cucumber and parsley sprigs. 
Makes 8 to 10 Servings

By: Angie Fratianni

Make dressing day before and store in glass jar in refrigerator to marry flavors.
Shake well before using.

Dressing:
½ cup canola real mayo
1 tsp sodium reduced soy sauce
1 tsp apple cider vinegar
2 tsps sugar
½ tsp grated fresh or ¼ tsp jar – ginger

1 (16oz) bag coleslaw mix
2 green onions (scallions)
1 granny smith apple – julienne 1/8 x 1/8 x 3 inch long

In a large bowl combine coleslaw mix, granny smith apple, stir in dressing
Chill if desired – Serves 8
If using 2-16 oz coleslaw mix double ingredients