Applecabbageandpoppyseedcoleslaw Recipes

APPLE AND POPPY SEED COLESLAW

Steps:

• In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold.

APPLE, CABBAGE AND POPPY SEED COLESLAW

Steps:

• In a large bowl, combine cabbage, carrots, apples, green onions and vinegar.
• In another bowl, whisk together sour cream, mayo, apple juice and poppy seeds until well blended.
• Add dressing to cabbage mixture, season with salt and pepper and toss to combine.
• Cover and refrigerate 1-2 hours before serving.

EASY APPLE CABBAGE SLAW

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

APPLE-CABBAGE SLAW

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

APPLE CABBAGE COLESLAW

Steps:

• In a large bowl, combine the first five ingredients; mix well. Cover and chill for at least 1 hour. , Toss apples with lemon juice. Combine apples and cabbage; mix well. Just before serving, add dressing and toss to coat.

APPLE AND POPPY SEED SLAW

Steps:

• Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
• Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)

APPLE CABBAGE SLAW

Steps:

• In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

SWEET AND PUNGENT APPLE AND CABBAGE SLAW

Steps:

• Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
• Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef's knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

APPLE AND KOHLRABI COLESLAW

Steps:

• Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
• Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
• In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
• Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.

CABBAGE AND APPLE SLAW

Steps:

• In a large bowl, combine the green and red cabbages; set aside.
• In a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. Add the apple(the apple should look almost like matchsticks).
• Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. Sprinkle with parsley to serve.