CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
SWEET SLAW
The sweetness of this coleslaw pairs well with savory smoked meats dressed in tangy BBQ sauce. Sam Jones teaches you a great way to mince it by hand.
Provided by Sam Jones
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Slice cabbage into quarters; cut away the core, which is bitter. Peel and discard outer layers of cabbage until you get to the first unblemished layer of leaves. Break up the remaining layers of leaves and place in a bowl. Use a chopper to chop the cabbage by hand in the bowl, or chop on a flat work surface using a sharp knife. (Optional: Pulse cabbage in a food processor to a minced consistency.) Place minced cabbage back into the bowl.
- Once cabbage is minced, add mustard, mayonnaise, salad dressing spread, and sugar. Toss well to combine. After several minutes, the cabbage will begin to release moisture. Cabbage is fully mixed when a spoon pressed down on the slaw yields pooled liquid. Serve.
BEET AND CARROT QUICK SLAW
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.
BEET SLAW
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
SWEET RESTAURANT SLAW
This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!
Provided by Sandi Gregory Johnson
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 22.5 g, Cholesterol 11.2 mg, Fat 12 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 252.5 mg, Sugar 15.3 g
RAINBOW BEET SLAW WITH PECANS & MAPLE DRESSING
This is a goes-with-everything colourful side salad. If you want to serve it over a few days, leave out the soft herbs as they will wilt in the dressing
Provided by Cassie Best
Categories Side dish
Time 25m
Number Of Ingredients 12
Steps:
- Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
- Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.
Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BEETROOT SLAW
A superhealthy accompaniment to a main
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Fix the rough grating blade to your food processor. Peel and grate the beetroots and carrots.
- Tip into a bowl and stir in the spring onions and nuts. Mix the yogurt, honey, chilli and ginger. Serve each portion of slaw drizzled with a little dressing.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium
SHREDDED BEET AND CABBAGE SLAW
Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients until blended.
- Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
- Sprinkle with nuts.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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