RED CABBAGE SLOW SLAW
This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!
Provided by Lynn Edwards
Categories Salad Coleslaw Recipes No Mayo
Time P2DT1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Put sliced cabbage into a large sealable plastic bag.
- Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
- Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
- Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 18.3 g, Fat 13.7 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 1016.6 mg, Sugar 12.5 g
RED CABBAGE SLAW
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.
Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
RED CABBAGE SLAW
Provided by Sunny Anderson
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
RED CABBAGE SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 5
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.
RED CABBAGE SLAW
I made this for a cook out. It was very good and tangy. The cabbage was crisp. It even stayed nice and crisp two days later.
Provided by Jane from Ohio
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299.2, Fat 20.1, SaturatedFat 2.9, Cholesterol 15.3, Sodium 534.8, Carbohydrate 29.4, Fiber 4.3, Sugar 11.4, Protein 3.2
RED CABBAGE SLAW
Provided by Anne Burrell
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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!
RED CABBAGE SLAW
Provided by Anne Burrell
Time 1h20m
Yield 12 cups
Number Of Ingredients 9
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.
RED CABBAGE SLAW
A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.
Provided by AuntE
Categories Salad Coleslaw Recipes With Mayo
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g
RED CABBAGE SLAW
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
RED CABBAGE COLESLAW
This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half. From Meal Lean i Yumm!
Provided by LUv 2 BaKE
Categories Vegetable
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.2, Sodium 27.2, Carbohydrate 8.6, Fiber 1.9, Sugar 5.1, Protein 1.2
RED CABBAGE VINEGAR BASED COLE SLAW
This is a vinegar based cole slaw I put together with stuff I had at home. It has a lot of ingredients, but they meld together to make it an unusual tasting slaw with zip. Very simple ingredients and very good. I can even see this on hot dogs or a Primanti style sandwich, with beef or pastrami, fries and this slaw. Haven't tried it on sandwiches yet, but if there is any left, sandwiches will be on the menu soon.
Provided by Chef Bronco
Categories < 4 Hours
Time 2h30m
Yield 2-3 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!
RED CABBAGE & PICKLED CHILLI SLAW
Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
RED CABBAGE AND FRUIT SLAW
I grabbed this from an 'Easy Home Cooking' booklet I found at my mother's place on my last visit. It sounded good and I am always happy to find a slaw recipe that doesn't include raw onion since I dislike raw onion so much. When I made this I used fat free mayo and splenda and it worked great. I really liked the colours in the dish. Cooking time includes chilling time.
Provided by Sarah_Jayne
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95.4, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 118.1, Carbohydrate 12.8, Fiber 1.6, Sugar 8, Protein 1
CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
RED CABBAGE SLAW
This raw red cabbage and mixed seed side salad can be on the table in just 15 minutes - serve alongside Asian-inspired mains
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER RED CABBAGE
Dig out your slow cooker for this delicious red cabbage. Braised cabbage makes the perfect side dish for a festive lunch or roast dinner
Provided by Cassie Best
Categories Side dish, Vegetable
Time 4h30m
Number Of Ingredients 9
Steps:
- Heat your slow cooker to Low. Peel the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
- Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.
Nutrition Facts : Calories 137 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
PA. GERMAN RED CABBAGE SLAW
If you love cabbage and are not a big fan of the cole slaws with lots of mayo, you'll love this recipe! German cole slaw is usually made with vinegar and no mayo which makes it a lot lower in fat. This is a compromise on that, and I really love the flavor of this dressing. Don't shy away from using lots of fresh ground black pepper! The dressing amounts are approximate: if you like more/less dressing on your salads, you can half the ingredients or double them - just keep the proportions the same. Sometimes, I add some chopped bacon for some more flavor. Also, you can use cashews, walnuts, pecans, your favorite nut, or any combination in place of almonds.
Provided by Stephanie Z.
Categories Apple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135.9, Fat 7.7, SaturatedFat 0.9, Cholesterol 4.7, Sodium 170.6, Carbohydrate 16.1, Fiber 4, Sugar 9, Protein 2.9
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