Cucumber Apple Slaw Recipes

Steps:

• Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
• Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

Steps:

• In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

Steps:

• Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

Steps:

• Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

Steps:

• Shred chicken, discarding skin and reserving bones. In a medium pot, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain stock through a fine-mesh sieve into a heatproof container; let cool to room temperature. Cover and refrigerate for use in Baked Polenta with Sausage and Artichoke Hearts and Tortellini Soup with Peas and Spinach.
• Meanwhile, stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw.

Steps:

• In a bowl, combine yogurt, lemon juice, canola oil, and salt.
• Add cucumber, apple, and celery. Toss well.

Steps:

• Cut the cucumbers in quarters lengthwise, remove and discard the seeds.
• Coarsely grate the cucumber and place it in a bowl add the salt and stir well.
• Refrigerate for 2 hours then drain and rinse in a sieve, pressing to remove excess moisture.
• Mix the chives, dill and yogurt well and add to the cucumbers, stir to mix.

Steps:

• In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.
• Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.

Steps:

• In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.