Red Cabbage Coleslaw With Broccoli And Red Pepper Recipes

Steps:

• To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
• Transfer to a 4 quart bowl.
• Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
• Toss until well mixed.
• Chill at least 4 hours or up to 8 hours before serving.
• To serve, toss well, drain off any excess liquid and adjust the seasonings.
• Serve chilled in a large bowl.

Steps:

• Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
• Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

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:

• Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight down with heavy can. Let stand 30 minutes to soften cabbage.
• Stir in cucumber, spinach, red bell pepper, and jalapeno.
• Mix vinegar, maple syrup and ginger, if using, in small bowl. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.

Steps:

• Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
• Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

Steps:

• Combine vegetables in a large mixing bowl.
• In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
• Pour hot dressing over vegetables; mix well.
• Refrigerate to blend flavours.
• Leftovers will keep a couple days in the fridge.