California Grilled Reuben Slaw Recipes

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GRILLED CRUNCHY COLESLAW



Grilled Crunchy Coleslaw image

Provided by Melissa d'Arabian : Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 10

1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together
2 tablespoons canola or vegetable oil
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 tablespoon fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 green onion, chopped

Steps:

  • Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

CALIFORNIA COLESLAW



California Coleslaw image

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Provided by ALEXPE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Steps:

  • In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.4 g, Fat 18.4 g, Fiber 4.2 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 223.8 mg, Sugar 12.3 g

CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW



Corned Beef Reuben with Savoy Cabbage Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup very thinly sliced savoy cabbage (you can substitute green cabbage)
1 tablespoon rice vinegar or white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 teaspoons ketchup
2 teaspoons drained sweet pickle relish
1/4 teaspoon paprika
8 slices rye or marbled rye sandwich bread
8 thick slices Swiss cheese
1 pound leftover corned beef, coarsely chopped
3 tablespoons unsalted butter, at room temperature

Steps:

  • For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
  • For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
  • Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.

CALIFORNIA GRILLED REUBEN & SLAW



California Grilled Reuben & Slaw image

Provided by Jenni Madson

Categories     Lunch

Number Of Ingredients 6

Angelic Bakehouse Sprouted Rye Bread
1 tbsp softened butter
1/2 c shredded swiss cheese
2 slices warmed roast turkey
1/4 c chopped coleslaw
1 tbsp thousand island dressing

Steps:

  • Heat saute pan over medium heat Butter outside of each bread slice Sprinkle half of cheese on one side of bread; top with turkey, coleslaw, dressing, remaining cheese, and other slice of bread Grill sandwich until golden brown and cheese is melted, about 3 minutes per side

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