Cabbage Green Apple Slaw Recipes

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

Steps:

• Whisk together yogurt, chile, vinegar, ginger, mustard seeds, salt, and cumin seeds. Stir in cabbage and apples. Refrigerate for 30 minutes.

Steps:

• Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
• Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
• Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.

Steps:

• Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
• For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

Steps:

• 1. Shred the cabbage and place in a large bowl.
• 2. Julienne the apple and carrot, and chop the cilantro and add to bowl.
• 3. Toss in the lemon juice.
• 4. To Make Dressing: Mix together horseradish, dijon mustard, mint jelly, poppy seeds, salt, cayenne, pepper, white wine vinegar and honey.
• 5. Pour onto slaw and mix well. Let stand in regfrigerator for 3 hours or overnight.

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

Steps:

• In a large bowl, combine the green and red cabbages; set aside.
• In a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. Add the apple(the apple should look almost like matchsticks).
• Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. Sprinkle with parsley to serve.

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.