Confetti Vegetable Slaw Recipes

VEGETABLE COLESLAW

Steps:

• Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
• In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

CONFETTI COLESLAW

Steps:

• In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, green onion, carrots and red pepper. Toss to coat evenly. Cover and refrigerate several hours before serving.

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CONFETTI VEGETABLE SLAW

Steps:

• In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

Steps:

• Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

CONFETTI BROCCOLI SLAW RECIPE - (4.5/5)

Steps:

• Whisk together first 6 ingredients. Add next four ingredients and toss well. Cover and refrigerate for 1 hour. Stir and sprinkle with pecans to serve.

VEGGIE CONFETTI SALAD

Steps:

• 1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
• 2. Place the drained corn and drained beans into a large mixing bowl.
• 3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
• 4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
• 5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
• 6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
• 7. Add approximately 1 teaspoon of celery seed.
• 8. Add salt and pepper to taste.
• 9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
• 10. Marinate overnight and serve. Presto!

CONFETTI COLESLAW

Steps:

• 1. Prepare all vegetables and toss together in a large bowl.
• 2. Mix together salad dressing ingredients and blend well. Pour over cabbage mixture and stir well. Refrigerate for 1 hour or more. Serve.
• 3. Note: The rice vinegar gives the dressing a nice "kick" so use a good rice vinegar.