Sweet Pepper Cabbage Slaw Recipes

Steps:

• grate cabbage & peppers into a large bowl.
• combine other ingreadriants in a small bowl & stir until sugar has dissolved.
• pour liquid over cabbage & pepper and mix throughly.
• chill until read to serve.

Steps:

• For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

Steps:

• In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
• Add vinegar, oil, salt and pepper.
• Toss to coat.
• Refrigerate until ready to serve.

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. In a small bowl, whisk egg yolk and cream; gradually add to butter mixture. Stir in the vinegar, sugar, mustard, salt and pepper. Bring to a boil, stirring constantly, until thickened and bubbly (the dressing will be very thick). , In a small serving bowl, combine the cabbage, peppers and celery. Add warm dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Steps:

• Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.

Steps:

• In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
• Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Steps:

• Combine rice vinegar, bay leaves, garlic, Serrano peppers in a medium saucepan and bring vinegar to a full boil. Reduce to a simmer until 1/3 cup remains.
• Wisk in maple syrup, sea salt, black pepper and hold dressing warm.
• Place Savoy cabbage, carrots, cilantro and Mandarin orange segments in a large bowl.
• Remove bay leaves from dressing.
• Fold in warm dressing and toss salad. Reseason with salt and pepper to taste. Cover salad with plastic and chill for 30-minutes.
• Garnish salad with Mandrain Orange segments.

Steps:

• Drop cabbage in boiling water. Once it's back to boiling, cook 3-5 minutes, or until just tender.
• Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and salt to taste. Cabbage should have a pleasing tartness and a nice snap of pepper. Serve hot, warm or at room temperature. Good with fish, meats or poultry, especially anything grilled.

Steps:

• Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.
• In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.