Cabbage Parsley Coleslaw Recipes

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

RED CABBAGE COLESLAW

Steps:

• Combine vegetables in a large mixing bowl.
• In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
• Pour hot dressing over vegetables; mix well.
• Refrigerate to blend flavours.
• Leftovers will keep a couple days in the fridge.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

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.

ONLINE ROUND 2 RECIPE CABBAGE AND PEAR SLAW

Steps:

• Give the reserved pears a rough chop.
• In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper.

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!

CABBAGE PARSLEY SLAW

Steps:

• In a large bowl, toss the cabbage, parsley, celery and bacon. In a small bowl, combine Miracle Whip, Worcestershire sauce and onion powder. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours.

RED CABBAGE SLAW

Steps:

• Combine cabbage, parsley, onion, and sunflower seeds in a large bowl; mix well.
• Combine vinegar and dill in a small bowl; whisk to blend.
• Add oil slowly, whisking constantly until well blended.
• Drizzle dressing over slaw; toss gently to blend. Cover bowl and refrigerate for at least an hour to let the flavors blend.
• Season with salt and pepper if desired.

HOMEMADE SOUTHERN COLESLAW RECIPE

Steps:

• Cut and shred cabbage into ⅛-inch thick slices that are about 2 inches long.
• Shred carrots by using a large food processor with the grating attachment or a cheese grater.
• In a medium-sized bowl whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
• Add shredded cabbage, carrots, onion, and parsley to a large bowl.
• Pour dressing over the ingredients. Toss to coat.
• Refrigerate for at least an hour or up to overnight before serving. Serve chilled with additional fresh parsley and enjoy!

COLESLAW SALAD WITH PURPLE CABBAGE

Steps:

• Serve and enjoy!

CABBAGE AND PARSLEY SLAW WITH CAPERS

Steps:

• In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.