CONFETTI SLAW WITH SPICY PEANUT DRESSING
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
- In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.
CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING
Make and share this Confetti Cabbage Salad With Spicy Peanut Dressing recipe from Food.com.
Provided by Katemeri
Categories Vegetable
Time 2h30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels.
- Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth.
- Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste.
- Cover and refrigerate until chilled.
Nutrition Facts : Calories 107.2, Fat 7.3, SaturatedFat 1.4, Sodium 217.1, Carbohydrate 9.2, Fiber 3, Sugar 4.8, Protein 3
CONFETTI COLESLAW
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
- Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
COLORFUL CONFETTI SLAW
Steps:
- Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.
CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING
Number Of Ingredients 14
Steps:
- 1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.) 2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.
SPICY PEANUT SLAW
A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)
Provided by Julesong
Categories Fruit
Time 1h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
- Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
- Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
- To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
- Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
- Season with salt and pepper, to taste.
- Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
- Makes about 6 cups, serving 6 to 8.
- Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.
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