Cabbage And Raisin Slaw Recipes

Steps:

• In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.

Steps:

• 1. Wash and cut cabbage in half. Remove the core of each half by slicing out a v shaped around the core.
• 2. On a cutting board, lay down the cabbage half, cut side down. Slice the cabbage all the way across and repeat with the 2nd half.
• 3. Remove the top of the carrots and slice off the skin using a vegetable peeler.
• 4. In a food processor, put the chunks of cabbage in and shred them down. Repeat the same for the carrot. If you do not own a food processor, just slice the cabbage very thin and then slice again in the other direction in small pieces.
• 5. In a glass bowl, combine your shredded cabbage, carrots and raisins. Add the mayonaise, apple cider vinegar and milk and stir. Add your sugar or sweetner. Mix until well blended. Refrigerate.
• 6. Note: If you like the taste of sour cream, you can add a few tablespoons to your mixture.

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

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.

Steps:

• In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.

Steps:

• Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
• Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
• Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
• If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
• Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

Steps:

• In a large bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. Core cabbage and thinly slice. Toss with dressing and raisins, then top with walnuts.

Steps:

• In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
• Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.