GRANNY SMITH APPLE SLAW
Courtesy of www.tabasco.com. A very good source for recipes! Another mayo-less salad recipe! Thank you, McIlhenny!
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Immediately after cutting up the apples, toss them with a little bit of vinegar to stop them from browning.
- Combine the oil, vinegar, salt, fresh basil, Dijon mustard, Tabasco pepper sauce of choice, and green onions in a large salad bowl and mix well.
- Stir in both cabbages and apples. Cover and chill several hours or overnight.
- Best prepared at least 4 hours in advance or overnight for best flavor.
Nutrition Facts : Calories 263.6, Fat 24.2, SaturatedFat 3.4, Sodium 333.2, Carbohydrate 13.1, Fiber 2.9, Sugar 9.1, Protein 1
BIG APPLE SLAW WITH HONEY MUSTARD
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.
APPLE-RAISIN COLE SLAW
Provided by Sunny Anderson
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.
SPICY GRANNY SMITH APPLESLAW FOR A CROWD
Surprise the crowd that expects coleslaw with this creamy, tart and spicy Granny Smith apple slaw instead. Trust us: You'll be rewarded for your audacity.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in large bowl.
- Mix dressing and ginger until blended. Add to apple mixture; toss to evenly coat.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
APPLE COLESLAW
Simple, sweet coleslaw that is a great accompaniment to pork-apple burgers or pork sandwiches. You can serve it immediately, but it's best when refrigerated overnight allowing the flavors to blend.
Provided by YVETTE_DSCPLETTE
Categories Salad Vegetable Salad Recipes
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 17.1 g, Cholesterol 1.7 mg, Fat 3.8 g, Fiber 2.7 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 118.1 mg, Sugar 13.6 g
APPLE COLE SLAW
Make and share this Apple Cole Slaw recipe from Food.com.
Provided by CHEF GRPA
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
- My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for.
- For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice.
- I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.
BUTTERMILK APPLE SLAW
Tart apples infuse this simple slaw with classic fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together buttermilk, vinegar, and olive oil; season. Add broccoli slaw and apple and toss to coat.
Nutrition Facts : Calories 58 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
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