Cabbage And Beet Slaw Recipes

CABBAGE AND BEET SLAW

Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

CABBAGE & BEET SLAW

Cabbage & Beet Slaw image

From Bon Appétit, November 1991. It goes really well with recipe #85489 - Corned Beef Bunwiches. Prep time can be reduced by using canned sliced beets.

Provided by durovy1

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium beets, trimmed
4 cups thinly-sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons orange zest
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seed
salt, to taste
fresh ground black pepper, to taste
shredded fresh basil (for garnish)

Steps:

Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2- by 1/4- by 1/4-inch strips. Place in medium bowl.
Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

Nutrition Facts : Calories 217.6, Fat 20.5, SaturatedFat 2.8, Sodium 60.7, Carbohydrate 8.6, Fiber 2.5, Sugar 6, Protein 1.6

CABBAGE AND BEET SLAW

Cabbage and Beet Slaw image

Categories Salad Vegetable Side Vegetarian Quick & Easy Low Cal Beet Healthy Cabbage Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 medium beets, trimmed
4 cups thinly sliced cabbage
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 teaspoons grated orange peel
1 teaspoon honey
6 tablespoons olive oil
1 teaspoon caraway seeds
Shredded fresh basil or chopped fresh parsley

Steps:

Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.

BEET AND CARROT QUICK SLAW

Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

HOLD-THE-CABBAGE SLAW

Hold-the-Cabbage Slaw image

A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

3 tablespoons unfiltered apple-cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground pepper
4 celery stalks, thinly sliced on the bias (2 cups), plus 1/4 cup chopped leaves
1 fennel bulb, julienned (3 cups), plus 1/4 cup chopped fronds
2 medium golden beets, peeled and julienned (2 cups)
2 tablespoons minced chives
1/3 cup lightly packed chopped fresh mint leaves

Steps:

In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

SHREDDED BEET AND CABBAGE SLAW

Shredded Beet and Cabbage Slaw image

Use your favorite variety of cabbage when you try our shredded beet and cabbage slaw recipe. This side dish is great for picnics or lunchtime.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

3 Tbsp. HEINZ Balsamic Vinegar
3 Tbsp. extra virgin olive oil
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
4 cups shredded napa cabbage
2 small red beets, peeled, shredded
2 green onions, sliced
1/2 cup sliced almonds, toasted

Steps:

Whisk first 3 ingredients until blended.
Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
Sprinkle with nuts.

Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BEET AND RED CABBAGE SLAW

Beet and Red Cabbage Slaw image

Categories Salad Side Bake Beet Carrot Summer Cabbage Dill Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/3 cup sugar
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons caraway seeds
2/3 cup corn oil
8 cups thinly sliced red cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
Lettuce leaves
3 large carrots, peeled, coarsely grated (about 3 cups)

Steps:

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

CABBAGE SLAW

Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Beet, Cabbage, and Carrot Slaw with Caraway Seeds image

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise, and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

Steps:

Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Beet, Cabbage, and Carrot Slaw With Caraway Seeds image

Make and share this Beet, Cabbage, and Carrot Slaw With Caraway Seeds recipe from Food.com.

Provided by VegSocialWorker

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon caraway seed
2 tablespoons lemon juice
1 tablespoon miso (white or yellow)
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra virgin olive oil
fresh ground pepper
2 1/2 cups grated beets
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups grated carrots (about 3)

Steps:

Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
Serve chilled or at room temperature.

Nutrition Facts : Calories 100.9, Fat 5, SaturatedFat 0.7, Sodium 185.9, Carbohydrate 13.5, Fiber 3.1, Sugar 8.3, Protein 2.3

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