Green Apple Slaw With Pecans Recipes

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.

Provided by Food Network

Categories side-dish

Yield Serves 6 to 8

Number Of Ingredients 16

Green Apple, Cabbage, and Caraway Slaw image

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.

Ingredients

6 cups finely shredded green cabbage
2 red bell peppers, cored, seeded, and thinly sliced
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white wine vinegar
2 tablespoons finely chopped Spanish onion
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
Sea or kosher salt and freshly ground black pepper
4 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
2 cups small watercress sprigs
2 tablespoons finely chopped shallots
2 tablespoons thinly sliced (on the bias) red chile pepper
2 tablespoons thinly sliced (on the bias) scallions
1/2 cup fresh dill leaves
1/4 cup chopped fresh flat-leaf parsley

COLE SLAW WITH PECANS AND SPICY DRESSING

Provided by Tyler Florence

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Cole Slaw with Pecans and Spicy Dressing image

Steps:

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Ingredients

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

APPLE MAPLE PECAN SALAD

A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. -Emily Tyra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Apple Maple Pecan Salad image

Steps:

Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.

Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1/4 cup lemon juice
1/4 cup canola oil
1/4 cup maple syrup
1-1/2 teaspoons Dijon mustard
1/2 teaspoon coarsely ground pepper
4 cups shredded cabbage
3 large Granny Smith apples, julienned
1/2 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted

GREEN LEAF SALAD WITH FENNEL, APPLE, AND PECANS

Provided by Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Green Leaf Salad with Fennel, Apple, and Pecans image

Steps:

Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
Serve immediately.

Ingredients

2 tablespoons balsamic vinegar
1 garlic clove, pressed or minced
1/4 teaspoon salt
Freshly ground black pepper
5 tablespoons olive oil
6 cups tornup green leaf lettuce, washed and spun dry
1 cup tornup radicchio, washed and spun dry
1/2 large Granny Smith apple, cut into 12 thin slices
2/3 cup thinly sliced fennel
1/2 cup chopped toasted pecans

CREAMY CRISPY COLESLAW WITH PECANS

Provided by Guy Fieri

Categories condiment

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Creamy Crispy Coleslaw with Pecans image

Steps:

Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 head green cabbage, finely sliced
1/4 head red cabbage, finely sliced
1/2 bunch kale, stems removed and leaves finely sliced
3 carrots, peeled and julienned
2 green apples, such as Granny Smith, thinly sliced
1/2 red onion, thinly sliced
1 cup pecans

CABBAGE AND GREEN APPLE SLAW

As an alternative to salad, try this fresh and crunchy slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Cabbage and Green Apple Slaw image

Steps:

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

Ingredients

1/2 cup plain yogurt
1 seeded and finely chopped fresh red chile
1 tablespoon cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted black mustard seeds
1 teaspoon coarse salt
1/2 teaspoon toasted cumin seeds
3 cups shredded cabbage
2 Granny Smith apples, cut into matchsticks

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

Steps:

Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

Ingredients

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

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APPLE SLAW WITH TOASTED PECAN VINAIGRETTE

Web Oct 21, 2020 Preheat the oven to 350 F. Place pecan halves on a sheet pan and transfer to the oven once hot. Toast for 12-15 minutes or until …
From wholesomelicious.com
5/5 (2)
Category Salad
Servings 8
Calories 317 per serving

Begin by making the dressing. Preheat the oven to 350 F. Place pecan halves on a sheet pan and transfer to the oven once hot. Toast for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
Once pecans are cooled, give them a rough chop. Place the chopped pecans in a blender or food processor. Add the maple syrup, vinegar, and shallot. Begin to blend and slowly pour in the oil and salt. Continue to blend until smooth. If dressing seems to thick, add in a bit of water to thin it out.
Now make the slaw. Toss together the sliced cabbage, kale, apple, and brussels sprouts in a large bowl. Pour the dressing on top and toss. Now add in the pecans and cranberries, and sea salt and pepper to taste.

Green Apple Slaw With Pecans Recipes

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

COLE SLAW WITH PECANS AND SPICY DRESSING

APPLE MAPLE PECAN SALAD

A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. -Emily Tyra, Milwaukee, Wisconsin

GREEN LEAF SALAD WITH FENNEL, APPLE, AND PECANS

CREAMY CRISPY COLESLAW WITH PECANS

CABBAGE AND GREEN APPLE SLAW

As an alternative to salad, try this fresh and crunchy slaw.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

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