Festive Red Slaw Recipes

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

FESTIVE RED SLAW

Steps:

• In a large bowl, combine the cabbage, apples, and red onion.
• In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, celery seeds and black pepper until well combined. Add dressing to salad; toss to coat. Cover and chill for at least 2 or up to 24 hours. Makes 6 to 8 servings.

FESTIVE COLESLAW

Steps:

• Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
• Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

CHRISTMAS COLESLAW

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.

FESTIVE CHEESE DIP 'SLAW'

Steps:

• In a bowl, lightly mix the Swiss cheese, green onions, banana peppers, jalapeno peppers, and mayonnaise. Cover and refrigerate 24 hours to blend flavors. Mix in more mayonnaise before serving, if desired.
• To serve, cut core out of cabbage and discard. Cut a thick slice from the bottom of the cabbage; use a fork to pull the inner leaves out of the cabbage to leave a hollowed out bowl. Pull several of the outer leaves slightly open and fold them back to make the bowl more attractive; serve the chilled dip in the hollowed cabbage.