Confetti Broccoli Slaw Recipe 455

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CONFETTI COLESLAW



Confetti Coleslaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
  • Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  • Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)



Confetti Veggie Slaw (Rainforest Cafe) image

We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.

Provided by Darcys Diner

Categories     Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

Steps:

  • Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

CONFETTI BROCCOLI SLAW RECIPE - (4.5/5)



Confetti Broccoli Slaw Recipe - (4.5/5) image

Provided by jostaples

Number Of Ingredients 11

1/4 cup oil
1/4 cup apple cider vinegar
3 Tbsp. Orange Juice
1 tsp salt
3/4 tsp sugar
1/4 tsp pepper
5 1/3 cups broccoli slaw
3 cups shredded carrots
3/4 cups cranberries (prefer orange flavored)
1/3 cup red onion sliced thin
3 Tbsp chopped pecans

Steps:

  • Whisk together first 6 ingredients. Add next four ingredients and toss well. Cover and refrigerate for 1 hour. Stir and sprinkle with pecans to serve.

CONFETTI COLESLAW WITH CILANTRO



Confetti Coleslaw With Cilantro image

This recipe is traditionally called "California Cole Slaw", but I made some changes by reworking the recipe. The pretty contrast of colors reminded me of confetti, hence the name. I found the original version "California Cole Slaw" recipe while going through my deceased mother-in-laws recipes. Thought I'd make a couple ingredient changes and wala. Here's the finished product. It is even kid friendly. Hope you enjoy it.

Provided by Chef Angie S.

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 head large cabbage, shredded
1/2 cup yellow onion, diced
1 medium cucumber, seeded and diced
2 roma tomatoes, seeded and diced
1/4 cup cilantro, chopped
1/4 cup pecans, toasted (optional)
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup sugar
1 tablespoon milk
1/4 cup apple cider vinegar
1 tablespoon poppy seed

Steps:

  • In large bowl, add chopped slaw ingredients and stir till mixed evenly. Set aside.
  • In small bowl, add 1st 5 ingredients for the dressing. Whisk together till smooth. Add poppy seeds and mix again.
  • Pour on top slaw mixture and mix till all coated. Cover bowl with plastic wrap and chill in refrigerator at least 2 hours, prior to serving. Stir before serving.

Nutrition Facts : Calories 212.4, Fat 12.6, SaturatedFat 2.7, Cholesterol 13, Sodium 235.2, Carbohydrate 24.5, Fiber 2.9, Sugar 15, Protein 2.5

COLORFUL CONFETTI SLAW



Colorful Confetti Slaw image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1 medium head green cabbage, chopped
1 carrot, grated
1/3 green bell pepper, diced
1/3 red bell pepper, diced
1/3 yellow bell pepper, diced
1 onion, diced
1 cup mayonnaise or more if needed
3 to 4 teaspoons prepared yellow mustard
3 to 4 teaspoons horseradish
1 tablespoon fresh lemon juice
Salt and pepper

Steps:

  • Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.

CONFETTI COLESLAW



Confetti Coleslaw image

An easy to make coleslaw with a low-fat creamy tangy dressing. I like to add a little bit of red cabbage for some more colour. Recipe from Company's Coming Lunches.

Provided by LUv 2 BaKE

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups green cabbage, grated, packed
1 medium carrot, grated
2 tablespoons green onions, chopped
1 tomatoes, chopped
1/2 cup low-fat mayonnaise
2 tablespoons nonfat milk
1/2 teaspoon mustard
1 teaspoon sugar (or artificial sweetner)
1/4 teaspoon onion powder
1/8 teaspoon celery seed (optional)

Steps:

  • In a large bowl, combine cabbage, carrot, green onion, chill.
  • Mix together salad dressing ingredients with a wire whisk.
  • Just before serving the coleslaw, add in the tomato and toss in the dressing.

Nutrition Facts : Calories 33, Fat 0.2, Cholesterol 0.1, Sodium 33, Carbohydrate 7.4, Fiber 2.1, Sugar 5, Protein 1.5

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