Cabbage And Parsley Slaw With Capers Recipes

COLESLAW WITH CAPERS

Steps:

• Combine the red cabbage, fennel, Italian parsley and capers in a large salad bowl and toss to blend.
• Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper.
• Best prepared several hours in advance to allow ingredients to marinate.
• Just before serving, garnish the top of salad with the reserved fennel fronds, if desired.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

ITALIAN-STYLE CABBAGE SALAD

Steps:

• Combine red cabbage, parsley and capers in large bowl.
• Whisk oil, vinegar, 2 tablespoons water and garlic in small bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover and refrigerate.)

CABBAGE PARSLEY COLESLAW

Steps:

• In a large bowl, toss the cabbage, parsley, celery, scallions and bacon bits.
• In a small bowl, combine mayonnaise, Worcestershire sauce, onion powder, lemon juice and sugar. Pour over cabbage mixture and toss to coat.
• Cover and refrigerate for several hours. Enjoy!

GREEN PARSLEY SLAW

Steps:

• In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine.
• Serve immediately. Slaw can be refrigerated for up to 1 day.