PURPLE CAULIFLOWER AND RED CABBAGE SLAW
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
- Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.
HOLIDAY SLAW WITH APPLE CIDER DRESSING
I found this refreshing twist on coleslaw at a local grocery store and tweaked it to fit my family's taste. You can substitute raisins for dried cranberries. When it's available, I use a prepared apple cider salad dressing to make this dish even easier! -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place first 5 ingredients in a large bowl. In another bowl, whisk remaining ingredients. Pour over coleslaw mix; toss to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 316 calories, Fat 24g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 383mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 4g protein.
CAULIFLOWER SLAW
Provided by Alton Brown
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool.
- Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
- Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.
CAULIFLOWER COLESLAW
Mayonnaise and Yoplait® yogurt add a creamy flavor to this cauliflower and coleslaw salad that's ready in just 10 minutes - perfect for side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mayonnaise, yogurt, sugar and mustard in small bowl.
- Mix remaining ingredients in large bowl. Add mayonnaise mixture to coleslaw; toss gently to mix thoroughly.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 5 g, TransFat 0 g
RADICCHIO SLAW WITH GREEN BEANS AND CAULIFLOWER
Sliced radicchio -- tossed in a lemon dressing with green beans, cauliflower, and Parmesan cheese -- creates a sweet and crunchy update on the classic summer slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl.
- Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.
- In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Season with salt and pepper.
- Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.
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