RED CABBAGE SLAW
Provided by Anne Burrell
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
- Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
- YAY! Coleslaw!
RED CABBAGE SLAW
Steps:
- Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
CAULIFLOWER SLAW
Provided by Alton Brown
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pine nuts in a small fine mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small brown paper bag, fold over the bag, and microwave on high for 1 1/2 minutes. Remove the bag from the microwave and set aside to cool.
- Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
- Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for 1 hour and up to overnight before serving. Refrigerate, covered, for up to 2 days.
COLLARD AND RED CABBAGE SLAW
If you want a change up from regular 'ole slaw, then this is the recipe for you. I love using collard greens whenever I can and this slaw is the perfect vehicle for it. You can serve it right away or you know my motto-the longer it sits, the better it gets.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
- For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BROCCOLI CAULIFLOWER COLESLAW
"Most slaw has too much sugar and fat for us, so I came up with this lighter alternative," relates Becca Brasfield of Burns, Tennessee. "Everyone says it's the best slaw they've ever had." The refreshing side is ready in a dash and can chill until noontime.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 242mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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