Red Cabbage Citrus 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.

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• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

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• 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:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

Steps:

• In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

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• 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:

• Preheat a grill to medium high. Whisk the mustard, vinegar, olive oil, sugar and 1/4 teaspoon salt in a medium bowl. Add the red cabbage and grapes; toss to coat.
• Oil the grill, then add the onion rounds and bratwursts. Cook the onion rounds, flipping halfway through, until softened and charred, 4 to 6 minutes. Remove to a cutting board. Cook the bratwursts, turning, until warmed through and charred all over, 8 to 10 minutes. Remove to a plate.
• Open the hot dog buns and add them to the grill, open-side down; grill until toasted, about 30 seconds. Flip and grill the outsides. Chop the grilled onion.
• Divide the hot dog buns among plates and spread with mustard. Fill with the bratwursts, slaw and grilled onion. Serve with potato chips or pretzels.

Steps:

• Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
• Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.

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:

• 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:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

Steps:

• In a medium bowl, stir together mayonnaise, orange juice concentrate, sugar, salt and black pepper.
• Stir in the shredded cabbage, carrot, green bell pepper, and golden raisins.
• Mix to coat, cover and keep in refrigerator until ready to serve.

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.

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• In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss just before serving; serve with a slotted spoon.

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:

• Put the chili in a small saucepan with the pineapple juice. Bring to a boil. Reduce to 1/4 cup. Remove and discard the chili.
• Mix remaining dressing ingredients and set aside until cool.
• Toss cabbage and carrots in the dressing.

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.