Confetti Veggie Slaw Rainforest Cafe Recipes

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VEGETABLE COLESLAW



Vegetable Coleslaw image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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 VEGGIE SLAW (RAINFOREST CAFE)



Confetti Veggie Slaw (Rainforest Cafe) image

We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.

Provided by Darcys Diner

Categories     Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

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.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

CONFETTI VEGETABLE SLAW



Confetti Vegetable Slaw image

Categories     Salad     Side     No-Cook     Quick & Easy     Celery     Bell Pepper     Carrot     Gourmet

Yield Serves 8 as a side dish

Number Of Ingredients 6

4 teaspoons white-wine vinegar
1/3 cup olive oil
1 large red bell pepper, cut into 2-inch-long strips
1 large yellow bell pepper, cut into 2-inch-long strips
1 medium carrot, shredded fine
2 celery ribs, cut into 2-inch-long thin strips

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 RECIPE - (4.2/5)



Confetti Veggie Slaw - Rainforest Cafe Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 14

1 (8 3/4 ounce) can corn , drained
1 green pepper , julienned
1 red pepper , julienned
1 yellow pepper , julienned
1 large jicama , julienned
2 cups carrots , julienned (about 4 carrots)
1/3 cup red onion , chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber , sliced
1 cup red cabbage , julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)

Steps:

  • Combine all vegetables in a large bowl. In a small bowl, mix vinegar, sugar, oil, salt and pepper; pour over vegetables. Cover and marinate in the refrigerator.

AUTHENTIC RAINFOREST CAFE ORANGE WASABI MARMALADE SAUCE



Authentic Rainforest Cafe Orange Wasabi Marmalade Sauce image

I've been working on getting this one for 4 months, and FINALLY I snagged it! This is going to make a really large quantity bc it's straight from the prep book though. BTW this is the sauce that comes out with the Safari Shrimp Skewers AKA CoConut shrimp

Provided by Grimms Restaurant T

Categories     < 15 Mins

Time 8m

Yield 1/2 quart

Number Of Ingredients 6

1/2 quart orange marmalade
4 teaspoons Dijon mustard
1 ounce rice wine vinegar
8 teaspoons horseradish
1/3 cup wasabi powder
1/2 cup soy sauce

Steps:

  • Mix and Chill.

Nutrition Facts : Calories 3439.9, Fat 2.1, SaturatedFat 0.2, Sodium 17515.9, Carbohydrate 891.2, Fiber 15.3, Sugar 793.5, Protein 36.7

ANY-VEGGIE SLAW



Any-Veggie Slaw image

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Provided by Juliana Hale

Time 15m

Yield 10

Number Of Ingredients 12

3 cups shredded napa cabbage
1 cup thinly sliced yellow bell pepper
1 cup bias-sliced snow pea pods
¼ cup thinly sliced green onion
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon honey
1 teaspoon chopped fresh tarragon
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
  • Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
  • Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g

CONFETTI CABBAGE SLAW



Confetti Cabbage Slaw image

For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.-Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 50-60 servings.

Number Of Ingredients 11

10 pounds cabbage, shredded
2 tablespoons salt
6 cups sugar
3 cups cider vinegar
1-1/2 cups water
2 tablespoons mustard seed
2 tablespoons celery seed
1 bunch celery, chopped
4 medium carrots, shredded
1 medium sweet red pepper, diced
1 medium green pepper, diced

Steps:

  • In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely., Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.

Nutrition Facts :

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