RUBY SLAW
Red cabbage is one of the crops grown here on Long Island, and this recipe is one of the ways I most like to use it. This salad is a pretty addition to any meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20-24 servings.
Number Of Ingredients 14
Steps:
- Thinly slice or shred cabbage; place in an 8-qt. Dutch oven. Add 2 tablespoons vinegar. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally. Add onion, apples, sugar, mustard and remaining vinegar. Cook, uncovered, for 2-3 minutes. , Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool. , Add remaining ingredients; toss to coat. Cover and refrigerate at least 6 hours.
Nutrition Facts :
RUBY RASPBERRY SLAW
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.
Nutrition Facts : Calories 122 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
RUBY COLESLAW
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate. Set aside to macerate for one hour.
- Drain off any fluid that accumulates and fold in the onion. Beat the vinegar and oil together and season to taste with salt and pepper. Pour over the cabbage, toss the ingredients together and check seasonings. Add the basil, toss again and serve.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 4 grams
CREAMY COLESLAW
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. -Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 283 calories, Fat 24g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 431mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
RUBY SLAW
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place cabbage, radicchio, onion and radishes in large bowl, sprinkle with 1/2 teaspoon salt, and toss. Set aside for 1 hour.
- Drain excess fluid from mixture, and fold in all but 3 tablespoons raspberries.
- Crush reserved raspberries with sugar. Mix with vinegar. Beat in oil. Pour over cabbage mixture. Toss again. Season with salt and pepper, add basil, toss, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 639 milligrams, Sugar 9 grams
RUBY COLE SLAW
Make and share this Ruby Cole Slaw recipe from Food.com.
Provided by charlie 5
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the cabbage to a medium thickness. Alternate layers of cabbage and onion in a bowl. Pour 3/4 C sugar over the vegetables and set aside.
- In a small pot bring to a boil 1 T sugar, vinegar, salt, celery seed and mustard. Add the vegetable oil and again bring to a boil.
- Pour over the vegetables. Cover and refrigerate while hot for 3 hours. Toss and refrigerate 1 hour more.
Nutrition Facts : Calories 654.1, Fat 55.1, SaturatedFat 7.1, Sodium 623, Carbohydrate 40.8, Fiber 3.5, Sugar 33.8, Protein 2.5
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
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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