Grilled Red And Green Cabbage Slaw Recipes
RED AND GREEN CABBAGE SLAW WITH CARAWAY
Steps:
- Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.
PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)
It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Provided by mommy
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g
WARM RED AND GREEN CABBAGE SLAW
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six side-dish servings
Number Of Ingredients 7
Steps:
- Core, shred, wash and drain the cabbage. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes. Drain well. Meanwhile, cook the bacon until crisp, remove and set aside. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
- Heat the fat over medium heat until hot. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar. Divide among 6 plates, top with bacon and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 8 grams, TransFat 0 grams
RED AND GREEN COLESLAW
This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor and the steel knife mince parsley using on/off turns.
- Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
- Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
- Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
- Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
- Refrigerate several hours or overnight.
- Toss before serving.
RED AND GREEN CABBAGE SLAW
Enjoy this colorful slaw made using red and green cabbage - side dish ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix all dressing ingredients until well blended.
- Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
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