Green Parsley Slaw Recipes

GREEN SLAW

Steps:

• To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
• In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.

PARSLEY SLAW

Steps:

• Combine parsley and vegetables in large bowl.
• Mix remaining ingredients; drizzle over salad.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

KRAFT RED & GREEN COLESLAW

Steps:

• Mix dressing and jelly until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.
• Refrigerate 1 hour.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

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 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.

RED AND GREEN CABBAGE SLAW

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.

MIXED GREEN SLAW

Steps:

• In a large bowl, toss together the romaine, watercress and radicchio. In another bowl, whisk together the yogurt, olive oil and lime juice. Stir in the salt, pepper and olives. Just before serving, toss the dressing with the salad.