CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
SOUTHWESTERN SLAW
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 10 cups, 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.
CLASSIC COLESLAW (ELLIE KRIEGER)
I love this - it utilizes Greek yogurt in the dressing to lighten things up. Can be eaten right away or for better flavor it should chill for a couple of hours or overnight.
Provided by coconutty
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together first 6 ingredients.
- Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Nutrition Facts : Calories 81.5, Fat 3.4, SaturatedFat 0.5, Cholesterol 3, Sodium 293.4, Carbohydrate 11.3, Fiber 1.9, Sugar 7.5, Protein 2.2
GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 16m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
CREAMY BROCCOLI SLAW
Provided by Ellie Krieger
Categories side-dish
Time 45m
Yield 6 servings, 1 serving equals 1 1/2 cups coleslaw
Number Of Ingredients 10
Steps:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
- Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
- Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.
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