GREEN APPLE SLAW WITH PECANS
Steps:
- In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes.
- Serve topped with the toasted pecans.
APPLE COLESLAW
Simple, sweet coleslaw that is a great accompaniment to pork-apple burgers or pork sandwiches. You can serve it immediately, but it's best when refrigerated overnight allowing the flavors to blend.
Provided by YVETTE_DSCPLETTE
Categories Salad Vegetable Salad Recipes
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 17.1 g, Cholesterol 1.7 mg, Fat 3.8 g, Fiber 2.7 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 118.1 mg, Sugar 13.6 g
EASY APPLE COLESLAW
This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.
Provided by Aunt Mamie
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Cholesterol 3.4 mg, Fat 4.5 g, Fiber 2.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 107.6 mg, Sugar 19.5 g
GREEN APPLE, CABBAGE, AND CARAWAY SLAW
At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.
Provided by Food Network
Categories side-dish
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
- For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.
GREEN PAPAYA SLAW
Yield Serves 4
Number Of Ingredients 0
Steps:
- Whisk together 2 tablespoons Asian fish sauce such as nam pla, 1 tablespoon plus 1 1/2 teaspoons peanut oil, 1/4 cup fresh lime juice, 1 tablespoon plus 1 teaspoon palm sugar, and 2 tablespoons tiny dried shrimp in a large bowl. Add 1 peeled and very thinly sliced shallot and 1 fresh Thai chile, thinly sliced crosswise, and let stand for 15 minutes, then add 1/2 green papaya, peeled, seeded, and julienned, and 1 peeled and julienned medium carrot and let stand for 15 minutes to 30 minutes longer. Tear 2 tablespoons fresh mint leaves and 1/4 cup cilantro leaves; crush 1/4 cup peanuts. Stir herbs and nuts into salad. Taste and adjust seasoning with additional fish sauce, lime juice, sugar, and chile so there is a proper balance of hot, sour, salty, and sweet. Serve immediately.
- Green papaya can be found in most Asian markets. The flesh should be pale green and the seeds should be white. If the flesh is not green and the seeds are gray or black, the papaya is too ripe and will be too sweet. As a substitute, try a combination of julienned carrot, jícama, and Belgian endive.
- Palm sugar, from the Palmyra palm or the date palm, is golden brown in color and sold in many guises (most often in blocks or tins or as a paste in tubes). It is available at Asian markets. Light brown sugar can be substituted.
- Dried shrimp are used in Asian and Latin American cooking. Look for them in Asian markets.
CABBAGE & GREEN APPLE SLAW
Make and share this Cabbage & Green Apple Slaw recipe from Food.com.
Provided by crazycookinmama
Categories Salad Dressings
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Shred the cabbage and place in a large bowl.
- 2. Julienne the apple and carrot, and chop the cilantro and add to bowl.
- 3. Toss in the lemon juice.
- 4. To Make Dressing: Mix together horseradish, dijon mustard, mint jelly, poppy seeds, salt, cayenne, pepper, white wine vinegar and honey.
- 5. Pour onto slaw and mix well. Let stand in regfrigerator for 3 hours or overnight.
Nutrition Facts : Calories 127.2, Fat 1.2, SaturatedFat 0.1, Sodium 333, Carbohydrate 31, Fiber 4, Sugar 24.6, Protein 2.3
SOUTHWESTERN APPLE SLAW
Three varieties of apples add color and crunch to this special coleslaw. It has a nice balance of both sweet and spicy flavors.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, toss apples and lemon juice. Add cabbage and onion. Stir in beans and cheese. , For dressing, in a small bowl, whisk the mayonnaise, vinegar, apple juice concentrate, oil, jalapeno, honey, pepper flakes and cinnamon. Pour over cabbage mixture and gently toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in avocado. Sprinkle with walnuts and parsley.
Nutrition Facts :
BUTTERMILK APPLE SLAW
Tart apples infuse this simple slaw with classic fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together buttermilk, vinegar, and olive oil; season. Add broccoli slaw and apple and toss to coat.
Nutrition Facts : Calories 58 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
CABBAGE AND GREEN APPLE SLAW
As an alternative to salad, try this fresh and crunchy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk together yogurt, chile, vinegar, ginger, mustard seeds, salt, and cumin seeds. Stir in cabbage and apples. Refrigerate for 30 minutes.
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