Green Coleslaw Recipes

COLLARD GREEN COLESLAW

Steps:

• For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
• For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
• Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
• Mix in the lemon juice and refrigerate for 2 hours before serving.
• Season with salt and pepper before serving.

GREEN COLESLAW

Steps:

• Toss together cabbage, pepper and onion.
• Sprinkle with sugar and toss.
• Combine remaining ingredients in a saucepan and bring to a boil.
• Pour over the slaw and toss. Let stand one hour.
• Refrigerate a minimum of an hour, but a few hours is good.

GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE

Steps:

• Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.

RED AND GREEN COLESLAW

Steps:

• Using a food processor and the steel knife mince parsley using on/off turns.
• Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
• Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
• Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
• Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
• Refrigerate several hours or overnight.
• Toss before serving.

GREEN-CABBAGE COLESLAW WITH VINAIGRETTE

Steps:

• Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.

CURRIED COLESLAW WITH GREEN ONIONS AND CURRANTS

Steps:

• Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

CALIFORNIA COLESLAW

Steps:

• In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.