Gingered Apple Cheddar Slaw Recipes

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IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW



Irish Cheddar Scones with Corned Beef and Apple Slaw image

Provided by Anne Burrell

Time 40m

Yield 35 scones

Number Of Ingredients 12

3 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
Pinch kosher salt
1 1/2 sticks very cold butter, cut into pea-size pieces
2 cups Irish Cheddar, grated
1 cup heavy cream
2 teaspoons malt vinegar
2 Granny Smith apples, julienned
1/4 cup creme fraiche
4 scallions, greens only, cut on a bias
1 pound corned beef, sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
  • Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
  • Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
  • Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
  • Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
  • When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

ASIAN APPLE GINGER SLAW



Asian Apple Ginger Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
2 tablespoons peeled, finely minced fresh ginger root (about 1-ounce, a 1 to 1 1/2-inch piece)
1 clove garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup mayonnaise
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
1 head cabbage, core removed and sliced chiffonnade or shredded
1 medium red onion, finely sliced
2 ripe tomatoes, cut into wedges, or 1 pint grape tomatoes, halved

Steps:

  • Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper,
  • Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.

GINGERED APPLE SLAW



Gingered Apple Slaw image

Make and share this Gingered Apple Slaw recipe from Food.com.

Provided by GoKittenGo

Categories     Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup mayonnaise
1 1/2 teaspoons peeled finely grated fresh ginger
1 tablespoon seasoned rice vinegar
2 celery ribs, cut into matchsticks
4 apples, cut into matchsticks (try using more than one variety for color)

Steps:

  • Stir together mayonnaise, ginger, and vinegar.
  • Add celery and apples.
  • Toss to coat.

Nutrition Facts : Calories 189.7, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 226.3, Carbohydrate 26.8, Fiber 3.6, Sugar 16.6, Protein 0.8

GINGERED APPLE SLAW



Gingered Apple Slaw image

Categories     Salad     Ginger     Side     No-Cook     Vegetarian     Quick & Easy     Mayonnaise     Apple     Celery     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

1/2 cup mayonnaise
1 1/2 teaspoons finely grated peeled fresh ginger
1 tablespoon seasoned rice vinegar
2 celery ribs, cut into matchsticks
4 apples, of different varieties, cored and cut into matchsticks

Steps:

  • Stir together mayonnaise, ginger, and vinegar. Add celery and apples and gently toss to coat.

TANGY GINGER SLAW



Tangy Ginger Slaw image

Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 cups.

Number Of Ingredients 13

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ISAIAH'S GINGERBREAD PANCAKES WITH APPLE SLAW



Isaiah's Gingerbread Pancakes with Apple Slaw image

Perfect for weekend mornings, these gingery pancakes are served with a sweet slaw. Silvana suggests using decaf coffee for kids and swapping pears for apples to change things up. -Silvana Nardone, New York, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings (3 cups slaw).

Number Of Ingredients 18

2 cups gluten-free pancake mix
2 tablespoons brown sugar
1 tablespoon baking cocoa
1-1/2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
2 eggs, separated
1 cup rice milk
1/2 cup plus 1 tablespoon brewed coffee, room temperature
2 tablespoons canola oil
1 tablespoon molasses
SLAW:
3 medium apples, grated
1/2 cup chopped pecans, toasted
1/4 cup golden raisins
2 tablespoons lemon juice
1 tablespoon honey
Maple syrup, warmed

Steps:

  • In a large bowl, combine the first six ingredients. Combine the egg yolks, rice milk, coffee, oil and molasses; add to dry ingredients just until moistened. In a small bowl, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small bowl, combine the apples, pecans, raisins, lemon juice and honey. Serve with pancakes and syrup.

Nutrition Facts : Calories 225 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GINGERED APPLE CHEDDAR SLAW



Gingered Apple Cheddar Slaw image

This slaw has no cabbage. It really is made from apples. The recipe comesffrom a grocery store pamphlet.

Provided by threeovens

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons light mayonnaise
1 tablespoon rice vinegar
1 teaspoon fresh gingerroot, peeled and finely grated
1 fuji apple, cored and cut into matchsticks
2 ounces sharp cheddar cheese, coarsely grated (1/2 cup)
2 tablespoons fresh cilantro, coarsely chopped

Steps:

  • In a medium bowl, whisk together mayonnaise, vinegar, and ginger.
  • Add apple, cheese, and cilantro; toss to combine.

Nutrition Facts : Calories 106.5, Fat 7.3, SaturatedFat 3.4, Cholesterol 17.5, Sodium 148.7, Carbohydrate 7.2, Fiber 1.1, Sugar 5.1, Protein 3.7

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