SAVOY, LIME AND CILANTRO COLESLAW
Steps:
- Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
- Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
WARM SAVOY CABBAGE SLAW
Provided by Anne Burrell
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
CREAMY SAVOY CABBAGE SLAW
Make and share this Creamy Savoy Cabbage Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk mayo with vinegar, red onion, sugar, mustard, salt and pepper.
- Stir in cabbage and carrot, tossing well to coat with dressing. Refrigerate for 10 minutes before serving.
Nutrition Facts : Calories 113.2, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 460.2, Carbohydrate 13.1, Fiber 2.8, Sugar 5.9, Protein 1.9
SAVOY CABBAGE SLAW
This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.
Provided by PennyT
Categories Coleslaw With Mayo
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
- Transfer cabbage to a large bowl. Add carrots and red onion.
- Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
- Arrange reserved cabbage leaves on a platter with chilled slaw on top.
Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g
CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
- For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.
SAVOY CABBAGE SLAW WITH APPLESAUCE VINAIGRETTE AND MUSTARD SEEDS
Provided by Kim Severson
Categories dinner, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred radishes until you have 1 cup. Add to bowl.
- Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
- When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 12 grams, TransFat 0 grams
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