CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
CHICKEN AND CRUNCHY SLAW IN ENDIVE LEAVES
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
- For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to combine.
- Spoon the filling into the endive leaves and serve.
CARAMEL HICKORY CHICKEN WITH CRUNCHY ASIAN SLAW
Steps:
- Caramel Hickory Chicken: 1.Season chicken with salt and pepper; drizzle with oil (wash hands). Preheat grill pan (or grill) on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned. 2.Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165degreesF. Whisk remaining ingredients until smooth. 3.Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping). Crunchy Asian Slaw: 1.Whisk in salad bowl: dressing (from salad kit) and yogurt until blended. Add remaining salad kit ingredients and onions. 2.Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
CRUNCHY RAMEN COLESLAW
This is a great side dish or salad item. I like to use spicy ramen noodles, for a more zesty flavor! This recipe is even better the next day!
Provided by SloppyJo
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 15
Number Of Ingredients 6
Steps:
- Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
- Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 9.5 g, Cholesterol 2.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 50.7 mg, Sugar 1 g
CRUNCHY COLESLAW
"This crunchy cabbage salad is so easy to put together that we often have it for spur-of-the-moment picnics or when unexpected company stops by," remarks Julie Vavroch of Montezuma, Iowa. It gets its nutty flavor from almonds.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 245 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
CRISPY CHICKEN & APPLE SLAW
Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 12
Steps:
- Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
- Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
Nutrition Facts : Calories 331 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
CRUNCHY BEETROOT SLAW WITH GRILLED CHICKEN
This sweet, earthy salad makes a great healthy accompaniment to chicken or salmon
Provided by Barney Desmazery
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.
- While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn't bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 0.3 milligram of sodium
CRUNCHY, CREAMY COLESLAW
Coleslaw made using red and green cabbage - a crunchy and creamy salad for your next meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, stir together mayonnaise, sugar, vinegar, sour cream, mustard, pepper and salt with whisk until smooth. Add remaining ingredients; toss to coat.
- Cover; refrigerate 1 hour. Toss again before serving.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
CRUNCHY CORN WITH KALE AND CHICKEN SLAW
This salad has the lively blend of southwestern flavors of corn, cumin and lime, tossed with the goodness of kale. It's a winning combination.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In large bowl, place Dressing ingredients; mix well.
- Cook corn as directed on box; pour into bowl with dressing mixture. Stir to coat. Cool 5 minutes.
- Add coleslaw blend, kale, chicken and cilantro; toss to coat.
- Discard seasoning packet from soup mix; coarsely crush noodles. Add noodles to salad; stir gently to mix. Spoon into cabbage leaves. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g
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- Make the spice rub for the chicken by combining the smoked paprika and turmeric in a small bowl, mix well. Season both sides of the chicken with a generous pinch of salt and the spice rub along with a drizzle of oil and rub the spices all around. Pre-heat 2 large pans(or use one but you will have to cook in two batches) just above medium heat. Allow the pans to heat for two minutes, cast iron is best but non-stick will also work, then add 1 tablespoon of oil and allow that to heat for 30 seconds before putting the chicken in skin side down. Allow to cook undisturbed for 2 minutes and then raise the heat to medium-high and cook for an additional 6 minutes, or until the skin is well browned and crispy. Flip chicken over, reduce heat to medium, and allow to cook another 3 minutes, or until the chicken is cooked through. If you need to cut a piece in half to check if it’s cooked through, go ahead and do that. Remove chicken, cover very loosely with foil, and set aside.
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