Red Cabbage And Roquefort Slaw Recipes

Steps:

• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

Steps:

• Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with 1 1/2 cups parsley and 1 cup cheese.
• Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into cabbage mixture and toss to coat. Sprinkle with remaining cheese and parsley. Cover and refrigerate at least 2 hours before serving.

Steps:

• Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

Steps:

• Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
• Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
• YAY! Coleslaw!

Steps:

• Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
• Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

Steps:

• In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
• Meanwhile, season pork chops with grill seasoning.
• Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
• Divide slaw between four plates and top with a pork chop.
• Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
• Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.

Steps:

• In a food processor, chop cabbage, carrot, celery, and onion (separately).
• Mix together chopped ingredients in a bowl.
• Add in chopped apple and almonds.
• In a separate bowl, mix dressing ingredients.
• Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together.
• You can store it in the refrigerator for up to one week.

Steps:

• Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
• Quarter the cabbage and cut out the core.
• Shred the purple cabbage leaves.
• Combine cabbage,carrots and onions in a large bowl.
• Douse the vegetables with malt vinegar.
• season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
• Stir in the mayonnaise and mustard.
• Taste for seasonings.
• The final outcome should be a creamy and tart slaw.
• Serve cold or at room temperature.
• Store leftovers in the refrigerator.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

Steps:

• In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
• In small bowl, mix mayonnaise, sugar and vinegar.
• Pour over cabbage mixture and mix well.
• Refrigerate at least 1 hour before serving.
• Just before serving, mix in red cabbage.

Steps:

• In a large bowl, whisk together mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage and toss to coat with dressing. Cover and refrigerate at least 1 hour (or up to 1 day).
• Just before serving, stir in cilantro; season with more salt and pepper.
• nutrition information
• (Per Serving)
• Calories: 93
• Fat: 5.2g
• Protein: 1.9g
• Carbohydrates: 12.1g
• Fiber: 3g

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
• Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.