Crunchy 3 Cabbage Slaw Recipes

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CRUNCHY RED CABBAGE SLAW



Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 16

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

  • Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
  • Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
  • To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

CRUNCHY 3-CABBAGE SLAW



Crunchy 3-Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1/2 small head napa cabbage, shredded
2 carrots, shredded
1 red onion, halved and thinly sliced
1 yellow pepper, halved, seeded and cut into thin strips
1 orange pepper, halved, seeded and cut into thin strips
2 jalapeno peppers, finely diced
1/2 cup cider vinegar
2 teaspoons dry mustard
2 teaspoons sugar
Salt and freshly ground black pepper
1/3 cup vegetable oil

Steps:

  • Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

CRUNCHY RANCH SLAW



Crunchy Ranch Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

  • Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
  • Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
  • Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

CRUNCHY SLAW



Crunchy Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 11

3/4 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 cup sliced almonds
1/2 cup sesame seeds
1/4 cup (1/2 stick) butter
2 3-ounce packages ramen noodles, flavor packets discarded
2 tablespoons sugar
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
  • Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY THREE CABBAGE COLESLAW



Crunchy Three Cabbage Coleslaw image

Make and share this Crunchy Three Cabbage Coleslaw recipe from Food.com.

Provided by Meghan

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup cider vinegar
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 teaspoons sugar
salt & fresh ground pepper
1/3 cup vegetable oil
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 head napa cabbage, shredded
2 carrots, shredded
1 red onion, sliced thin
1 yellow bell pepper, seeded,cut into thin strips
1 orange bell pepper, seeded,cut into thin strips
2 jalapeno peppers, seeded cut into thin strips (optional)

Steps:

  • Mix all dressing ingredients until well blended.
  • Put in fridge until ready to use.
  • Combine slaw ingredients in a bowl, mix.
  • Pout dressing over top and stir well.
  • Let stand at room temp.
  • for about 15 minutes before serving.

Nutrition Facts : Calories 192.4, Fat 12.8, SaturatedFat 1.7, Sodium 78.2, Carbohydrate 18.3, Fiber 5.1, Sugar 9.2, Protein 3.1

CRUNCHY CABBAGE SALAD



Crunchy Cabbage Salad image

This salad hits the spot on warm days. It's always popular at potluck dinners.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 15

1 package (3 ounces) chicken ramen noodles
1/2 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups shredded green cabbage
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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