ORANGE-CABBAGE SLAW
Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time.
Provided by KateL
Categories Greens
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
- Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
- Arrange cabbage leaves on serving platter, if desired. Top with slaw.
- Garnish with black and white sesame seeds, if desired.
Nutrition Facts : Calories 57.3, Fat 1.4, SaturatedFat 0.2, Sodium 182.2, Carbohydrate 11.3, Fiber 3.5, Sugar 6.8, Protein 1.9
CABBAGE-AND-HERB SLAW WITH ORANGES
Generous amounts of basil and parsley invigorate the slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.
- Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
- Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.
SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW
Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
- Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
- Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
- Flip the scallops and cook until opaque, about 2 more minutes.
- Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.
Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams
RED CABBAGE-CITRUS SLAW
Steps:
- Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
- Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.
LEMONY CABBAGE-AVOCADO SLAW
Creamy avocado and bright lemon make great partners in this colorful salad.
Provided by AR Cook
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 14.2 g, Fat 11.9 g, Fiber 7.2 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 133.8 mg, Sugar 4.9 g
CABBAGE SLAW
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
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 :
ORANGE FRUIT SLAW
I love this fruity coleslaw. My neighbor shared this with our women's church group a few years ago. -Cynthia France, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.
Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SAVOY CABBAGE AND RADICCHIO SLAW WITH BLOOD ORANGE DRESSING
Categories Salad Fruit Leafy Green Side No-Cook Mayonnaise Cranberry Orange Bell Pepper Fall Chill Cabbage Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise and shallot. Season with salt and pepper. Pour into jar with lid; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Place cabbage, radicchio, and bell pepper in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle dried cranberries over.
CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING
Provided by Pam Anderson
Categories Salad Fruit Herb Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Corn Bell Pepper Carrot Summer Vegan Raw Cabbage Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
RED CABBAGE SLAW
A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.
Provided by AuntE
Categories Salad Coleslaw Recipes With Mayo
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g
CABBAGE-PEPPER SLAW
Top Chicken Tomatillo Tostadas with this flavorful slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes enough for 3 servings
Number Of Ingredients 8
Steps:
- Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.
- In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.
ASIAN CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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