Hold The Cabbage Slaw Recipes

SIMPLE CABBAGE SLAW

Steps:

• In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

CABBAGE SLAW

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

HOLD-THE-CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

RED CABBAGE SLAW

Steps:

• Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
• Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
• YAY! Coleslaw!

WARM NAPA CABBAGE SLAW

Steps:

• Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
• Heat the sesame oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and sauté until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
• variation
• Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
• rebecca's notes
• You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 85
• Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
• Carbohydrates: 11g
• Protein: 2g
• Fiber: 2g
• Sodium: 610mg

BRAISED CABBAGE SLAW

Steps:

• In large skillet heat oil.
• Add onion and apple.
• Cook for 5 minutes.
• Add cole slaw;stir together a few minutes.
• Add chicken broth and balsamic vinegar.I used White but Red Balsamic would be great.
• Cover and cook gently for 30 minutes stirring at intervals.
• If there is too much liquid remove cover to finish cooking.

TWO-CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbages, peppers and onions. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture;toss to coat. Serve immediately.

WARM CABBAGE SLAW

Steps:

• In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

CABBAGE SLAW

Steps:

• In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.

CABBAGE AND JICAMA SLAW

Steps:

• Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
• Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

RED CABBAGE SLAW WITH A TWIST

Steps:

• Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

TANGY CABBAGE SLAW

Steps:

• In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions. , In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.