Francoamericanappleslaw Recipes

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

COSTA RICAN COLESLAW

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

SIMPLE MEXICAN COLESLAW

Steps:

• Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
• Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

FRANCO AMERICAN APPLE SLAW

Steps:

• Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple.
• Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each.
• Combine the remaining ingredients (except the celery seeds) to make the dressing.
• Toss the apples, carrots and onions gently in the dressing and chill for at least on hour.
• Remove the slaw from the fridge at least 30 minutes before serving.
• Sprinkle with celery seeds if desired.

MEXICAN STYLE SLAW

Steps:

• Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
• Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

APPLE SLAW

Steps:

• Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
• Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
• Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
• Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
• Refrigerate for 1 hour before serving, for best results!