Tangy Grilled Cabbage Slaw With Raisins And Walnuts Recipes

COLESLAW WITH WALNUT & RAISIN

Steps:

• Place prepared cabbage, onion, carrot, walnut& raisins into large mixing bowl; set aside.
• In saucepan heat to boiling the sugar, salt, celery seed, dry mustard, pepper and vinegar.
• Add oil and bring to a boil again.
• Remove from heat and pour over cabbage mixture.
• Toss to combine.
• Cover and chill before serving.

TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS

Steps:

• Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
• Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
• Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
• If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
• Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

RAISIN COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.