RED AND GREEN COLESLAW
This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor and the steel knife mince parsley using on/off turns.
- Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
- Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
- Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
- Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
- Refrigerate several hours or overnight.
- Toss before serving.
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 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 COLESLAW
This is an awesome coleslaw that I make occasionally, because it is tart, crunchy, and flavorful. Unlike traditional coleslaw, my recipe is not sweet at all, but is sour because of the acidity from the lemon juice and pickles. The crunchy vegetables and creamy dressing makes it refreshing as a side dish for a barbeque or a quick and easy salad to accompany a weekday dinner. Enjoy!
Provided by Nanor
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 18.6 g, Cholesterol 2.6 mg, Fat 6.3 g, Fiber 6.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 814.7 mg, Sugar 7.2 g
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 COLESLAW
Categories Salad Side No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Summer Chill Cabbage Sour Cream Dill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
- Serve coleslaw chilled or at room temperature.
RED CABBAGE SLAW
Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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