Crunchy Red And Green Coleslaw Wth Candied Walnuts Recipes

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CRUNCHY RED AND GREEN COLESLAW WTH CANDIED WALNUTS

I use my Candied Walnuts Recipe #91909 which gives this salad an extra crunchy sweetness Replacing the cinnamon with nutmeg.A food processor used to slice the cabbage and onions makes this a very quick salad to make.

Provided by Rita1652

Categories     Onions

Time 20m

Yield 15 serving(s)

Number Of Ingredients 17



Crunchy Red and Green Coleslaw Wth Candied Walnuts image

Steps:

  • Dressing:.
  • Whisk all dressing ingredients together in a large bowl.
  • Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
  • Candied Walnuts:.
  • In a heavy bottom pan heat to medium high heat.
  • Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.

Nutrition Facts : Calories 136.8, Fat 11.6, SaturatedFat 2.1, Cholesterol 4.1, Sodium 181.3, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 2.2

1 cup walnuts
2 tablespoons butter
1 -2 tablespoon sugar
1/4 teaspoon nutmeg (optional)
1 fresh lemon, juice of
1/2 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
pepper
1 1/2 teaspoons celery seeds
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro (or parsley)
1 tablespoon Chinese hot mustard (or Dijon)
1/3 cup olive oil
1 sweet onion, finely chopped
16 ounces red cabbage, finely sliced
16 ounces green cabbage, finely sliced

CREAMY COLESLAW WITH GRAPES AND WALNUTS

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 13



Creamy Coleslaw With Grapes and Walnuts image

Steps:

  • Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
  • Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
  • Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

Nutrition Facts : Calories 286 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 185 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 6 grams, Sugar 16 grams

3/4 cup walnut pieces
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2/3 cup sour cream
1 small or 1/2 large head green cabbage, finely shredded
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh tarragon
8 scallions, chopped
2 cups seedless green grapes, chopped

ASIAN COLESLAW WITH CANDIED WALNUTS

This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 8

Number Of Ingredients 12



Asian Coleslaw with Candied Walnuts image

Steps:

  • In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  • To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 24.1 g, Fat 20.1 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 735.6 mg, Sugar 15.5 g

4 cups shredded red cabbage
1 cup shredded jicama
½ cup shredded carrots
2 tablespoons chopped cilantro
½ cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
¼ cup orange juice
½ teaspoon grated ginger
1 cup walnuts
½ cup sugar
½ teaspoon vanilla
½ teaspoon cinnamon

CRUNCHY COLESLAW

Make and share this Crunchy Coleslaw recipe from Food.com.

Provided by canarygirl

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8



Crunchy Coleslaw image

Steps:

  • Toss together cole slaw and green onions.
  • In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
  • Pour over salad and toss together.
  • Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

1 (16 ounce) package Coleslaw (grated cabbage and carrots)
4 green onions, chopped
6 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons sugar
1 package ramen noodles (beef flavor)
1/2 cup slivered almonds
1/2 cup sunflower seeds

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