Christmas Slaw Recipes

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CHRISTMAS COLESLAW



Christmas Coleslaw image

This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.

Provided by Outta Here

Categories     Low Protein

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup dried sweetened cranberries
1/4 cup green onion, sliced
1/4 cup canola oil
1/4 cup frozen orange juice concentrate, thawed
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cilantro, chopped

Steps:

  • Combine cabbages, cranberries and onions in a large bowl.
  • Whisk together oil, juice, salt and pepper. Stir in cilantro.
  • Pour over cabbage mixture and toss.
  • Refrigerate 24 hours before serving.

Nutrition Facts : Calories 175.3, Fat 9.4, SaturatedFat 0.7, Sodium 303, Carbohydrate 24.4, Fiber 2.4, Sugar 19.2, Protein 1

FESTIVE HOLIDAY COLESLAW SALAD



Festive Holiday Coleslaw Salad image

This delicious, marinated Christmas holiday salad is a great alternative to traditional cooked vegetables. It's filled with festive flavours including orange, cranberry and a hint of ginger and comes with salted maple glazed pecans for an extra special finish.

Provided by Monika Dabrowski

Categories     Dinner     Lunch

Time 4h25m

Number Of Ingredients 13

9.52 ounces red cabbage (shredded or very thinly sliced)
10 large brussels sprouts (shredded or very thinly sliced)
⅓ cup dried sweetened cranberries
½ cups pecans
2 tablespoons maple syrup
3-4 tablespoons cilantro/fresh coriander (finely chopped)
2 teaspoons fresh ginger (peeled, finely grated)
2 tablespoons tangerine/orange juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
1½ tablespoons maple syrup (plus 2 for coating the pecans)
2 tablespoons vegetable oil
⅓ teaspoon fine sea salt, plus ⅓ tsp for the pecans (plus pepper to taste)

Steps:

  • To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
  • In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on top of the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
  • Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 19 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Sodium 215 mg, Fiber 4 g, Sugar 12 g, Calories 193 kcal

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