Greencoleslaw Recipes

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 GODDESS SLAW

Steps:

• In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper.

RED AND GREEN COLE SLAW

Steps:

• Shred both cabbages very fine. Toss together. Add sugar, lemon juice, and salt and toss again. Refrigerate or use immediately.

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.

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 CHILE COLESLAW

Steps:

• Combine chile through mayonnaise in a large bowl and whisk until smooth.
• Add cabbage, combine well, season to taste. Let marinate at room temperature for 15 minutes, or refrigerate up to a day.

VINCENT'S FAMOUS GARLIC COLESLAW

Steps:

• Place shredded cabbage into a large bowl.
• Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
• Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir 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.

RED GREEN COLE SLAW FOR PULLED PORK SANDWICHES

Steps:

• In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper.
• Add the cabbage and toss until well coated.
• The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use.

GARDEN COLESLAW FOR 2

Steps:

• In a small bowl, combine the cabbage, pepper and onion. Combine the remaining ingredients; add to cabbage mixture and toss to coat.