RED CABBAGE SLAW WITH CILANTRO AND CITRUS
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Cabbage Salad Cilantro Citrus Lime Juice Maple Syrup Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4 as a side or 8-10 as a topping
Number Of Ingredients 11
Steps:
- In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.
RED CABBAGE-CITRUS SLAW
Steps:
- Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
- Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.
SOUR ORANGE BBQ'D SALMON TACO WITH RED CABBAGE SLAW AND SMOKED CHILE SAUCE
Steps:
- Heat grill to high.
- Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork.
- Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
- Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
- Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
- Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
- Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
- 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.
CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
ORANGE-CABBAGE SLAW
Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time.
Provided by KateL
Categories Greens
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
- Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
- Arrange cabbage leaves on serving platter, if desired. Top with slaw.
- Garnish with black and white sesame seeds, if desired.
Nutrition Facts : Calories 57.3, Fat 1.4, SaturatedFat 0.2, Sodium 182.2, Carbohydrate 11.3, Fiber 3.5, Sugar 6.8, Protein 1.9
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