Green Goddess Slaw Recipes
GREEN GODDESS SLAW
Make and share this Green Goddess Slaw recipe from Food.com.
Provided by RepoGuysWife
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine all ingredients but the slaw mix.
- Puree until smooth.
- Transfer to a large bowl, add slaw mix and toss to combine.
- Season, to taste, with salt and black pepper.
Nutrition Facts : Calories 178.6, Fat 13.4, SaturatedFat 2, Cholesterol 12.4, Sodium 390.7, Carbohydrate 13.8, Fiber 1.8, Sugar 5.2, Protein 2.3
GREEN GODDESS SLAW
Guess I'm just missing summer. Everytime I make Slaw its different. I went to grocery store to get fresh herbs so thats how this slaw was born! Very good!!!!
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Vegetables
Number Of Ingredients 10
Steps:
- Start by placing slaw peppers and green onions in bowl. Place all other ingredients in blender to make dressing. Combine add more salt and pepper if needed. refrigerate for few hours. Gets better with time!
SUNNY'S SPICY GREEN GODDESS BURGER
Steps:
- For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
- For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
- To grill and glaze. Heat the grill to 400 degrees F.
- Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
- For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.
GREEN GODDESS SLAW
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper.
More about "green goddess slaw recipes"
ULTIMATE FRIED CHICKEN SANDWICH WITH BASIL GREEN GODDESS SLAW
From nerdswithknives.com
Estimated Reading Time 6 mins
- Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with mixture. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
- Whisk flour, cornstarch, garlic powder, onion powder, paprika, mustard powder, cayenne, and 2 teaspoons coarse kosher salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and hot sauce in another medium bowl. Working with one piece at a time, dredge chicken in flour mixture, making sure to work into crevices. Shake to remove excess; return to rack. Drizzle 3-4 tablespoons buttermilk mixture into seasoned flour and work in with your fingers until small clumps form. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then dredge in flour mixture. Using fingers, press some flour clumps onto chicken so they adhere. Gently shake off excess; return to rack. Chill at least 10 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come a little less than halfway up sides. Heat over medium-high until thermometer registers 365°F / 185ºC. Working in batches, fry chicken, turning every so often and adjusting heat to maintain a temperature of 350ºF /175ºC, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Add cabbage to a large bowl and toss with 3-4 tbsp. Basil Green Goddess Dressing until lightly coated. Taste for seasoning. Best if allowed to sit for at least 30 minutes.
GREEN GODDESS SALAD | ILOVEORGANICGIRL
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Estimated Reading Time 40 secs
BRUSSELS SPROUTS AND APPLE SLAW RECIPE | ORGANICGIRL
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GREEN GODDESS SLAW RECIPE - FLAVORITE
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5/5 Estimated Reading Time 30 secs
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THE PERFECT GREEN GODDESS FRIED CHICKEN SANDWICH
From honestcooking.com
Estimated Reading Time 6 mins
- Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with mixture. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
- Whisk flour, cornstarch, garlic powder, onion powder, paprika, mustard powder, cayenne, and 2 teaspoons coarse kosher salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and hot sauce in another medium bowl. Working with one piece at a time, dredge chicken in flour mixture, making sure to work into crevices. Shake to remove excess; return to rack. Drizzle 3-4 tablespoons buttermilk mixture into seasoned flour and work in with your fingers until small clumps form. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then dredge in flour mixture. Using fingers, press some flour clumps onto chicken so they adhere. Gently shake off excess; return to rack. Chill at least 10 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come a little less than halfway up sides. Heat over medium-high until thermometer registers 365°F / 185ºC. Working in batches, fry chicken, turning every so often and adjusting heat to maintain a temperature of 350ºF /175ºC, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Add cabbage to a large bowl and toss with 3-4 tbsp. Basil Green Goddess Dressing until lightly coated. Taste for seasoning. Best if allowed to sit for at least 30 minutes.
GREEN GODDESS CRISPY FISH TACOS | BREWING HAPPINESS
From brewinghappiness.com
Estimated Reading Time 6 mins
- Add all ingredients, except the shredded cabbage, to a food processor or blender. Pulse until thick and combined, there will still be pieces of cilantro in it. (See photo for texture reference.) Don't pulse for too long or it will separate.
- Add tomatoes, onions, and jalapeno to a small bowl. Season with salt, pepper, lime juice and lime zest. Toss to combine. Set aside until ready to serve.
- Heat a dry pan over high heat. Add your tortillas to the pan and allow to toast on each side for 30 seconds-1 minute, or until some parts have browned.
CRISPY TROUT WITH GREEN GODDESS BROCCOLI SLAW - THE ...
From thedefineddish.com
Estimated Reading Time 3 mins
- Place the fillets, skin side up on a sheet pan. Pat dry the skin with a paper towel. Place the fish in the refrigerator, uncovered, for at least 30 minutes to help dry the skin, or up to 2 hours.
- In a food processor, combine the mayo, basil, scallions, lemon juice, garlic, anchovy paste and blend until smooth. Add the coconut milk and process until just blended. Set aside.
- Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Season the skin side of the fillets with salt and pepper. When the oil is shimmering, place the fish filets in the pan, skin side-down, and flatten them with the back of a spatula to keep the skin from curling up during the first few minutes of cooking. Cook, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with only a small raw area on the very top, 3 to 4 minutes. While the skin side is cooking, season the flesh side with salt and pepper. Flip the fish and continue cooking until the fish is just cooked through and a light, golden brown crust has formed on the flesh, 1 to 2 minutes.
KOHLRABI SLAW WITH GREEN GODDESS DRESSING - HILAH COOKING
From hilahcooking.com
- Peel the kohlrabi (a paring knife works best; vegetable peelers tend to get clogged up with the fibers) and cut into matchsticks.
- Combine dressing ingredients in a blender and puree. It will be fairly thin. Toss about half of it with the kohlrabi. Serve or refrigerate up to 8 hours.
- You will have some dressing left over, but it’s great on any kind of green salad or even chicken or tuna salad.
SUPER-GREEN GREEN GODDESS SALAD — ZESTFUL KITCHEN
From zestfulkitchen.com
- Add lettuce to a large serving bowl or platter. Arrange avocado, celery, edamame, and cucumber over lettuce.
GRILLED STEAKS & SWEET POTATO WEDGES WITH GREEN GODDESS SLAW
From blueapron.com
4.1/5 (2K)
GRILLED STEAKS & SWEET POTATO WEDGES WITH GREEN GODDESS SLAW
From blueapron.com
4.1/5 (606)Servings 4Cuisine AmericanTotal Time 40 mins
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