Spinach Slaw Recipes
SPINACH SLAW
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish-my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides. Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that. Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, and a daughter who's 4.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.
Nutrition Facts : Calories 132 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS
Provided by Tori Ritchie
Categories Salad Appetizer Christmas Vegetarian Low Cal High Fiber Spinach Radish Christmas Eve Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
- Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
- Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
- Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
- Available at some supermarkets and at specialty foods stores and Latin markets.
SPINACH COLESLAW
This is a simple recipe that's clean and refreshing. Sliced spinach is added for color, so it makes quite a statement. Allow coleslaw to sit for 30 minutes so as to let the flavors to marry. CuisineAtHome.com
Provided by Manami
Categories Spinach
Time 10m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Whisk together all ingredients except cabbages and spinach.
- Add the cabbages and spinach.
- Toss and let coleslaw sit 30 minutes before serving.
Nutrition Facts : Calories 188.2, Fat 15.2, SaturatedFat 2, Cholesterol 3.1, Sodium 288.7, Carbohydrate 13.3, Fiber 2.1, Sugar 8.6, Protein 1.8
CHINESE COLESLAW
Make and share this Chinese Coleslaw recipe from Food.com.
Provided by Nancy Mahanay
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
- Pour over cole claw and onions.
- Crush Ramen Noodles and mix with almonds in a non-stick skillet.
- Heat until lightly toasted, stirring frequently.
- Combine ingredients immediately before serving.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
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