Holiday Cauliflower Slaw Recipes

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CAULIFLOWER SLAW



Cauliflower Slaw image

Photo by Lynne Calamia

Provided by Level Agency

Categories     Sides & Salads

Time 1h25m

Number Of Ingredients 10

1/2 cup pine nuts
2 teaspoons kosher salt, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 (2-pound) head cauliflower, separated into florets
1/2 cup chopped fresh parsley leaves
2 tablespoons chopped fresh mint
1/2 cup chopped tomatoes
3/4 cup golden raisins
1/4 teaspoon freshly ground black pepper

Steps:

  • Place the pine nuts in a small fine-mesh strainer and rinse under cold water. Toss with 1 teaspoon salt. Transfer the nuts to a small saute pan set over medium-low heat and toast for 7 to 10 miutes. Set aside to cool.
  • Whisk the lime juice and the remaining 1 teaspoon salt together in a large mixing bowl. Slowly drizzle in the olive oil while whisking. Set aside.
  • In a food processor fitted with the largest shredding disk, feed the florets through the tube until all the florets have been shredded. Transfer to the mixing bowl. Add the parsley, mint, tomatoes, raisins, and black pepper, and toss to combine. Add the pine nuts and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Refrigerate, covered, for up to 2 days.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW



Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

  • In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
  • Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

HOLIDAY CAULIFLOWER



Holiday Cauliflower image

This recipe came from my Grandma. She always had to make it for the holidays. She is gone but her recipe lives on!

Provided by tcourto

Categories     Cauliflower

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 large head cauliflower
1 (4 ounce) can sliced mushrooms
1/2 cup green pepper, chopped
1/4 cup margarine
1/3 cup flour
2 cups milk
2 tablespoons chopped pimiento
1 teaspoon salt
1 cup swiss cheese, shredded

Steps:

  • Break cauliflower into medium size flowerlets.
  • Cook in boiling water until crisp.(about 10 minutes). Drain well, set aside.
  • In a 2 quart saucepan, cook mushrooms and green pepper in margerine until tender. Mix in the flour.
  • Gradually stir in the milk. Cook stirring constantly, over medium heat until mixture is thick.
  • Stir in salt, cheese and pimento.
  • Place half of the cauliflower in a buttered 2 quart casserole.
  • Cover with half of the sauce.
  • Add remaining cauliflower, then top with rest of sauce.
  • Bake at 325* for 15 minutes.
  • Makes 8 servings.

Nutrition Facts : Calories 191.6, Fat 11.9, SaturatedFat 4.8, Cholesterol 21, Sodium 475.5, Carbohydrate 14.1, Fiber 3.1, Sugar 3.2, Protein 8.8

HOLIDAY SLAW WITH APPLE CIDER DRESSING



Holiday Slaw with Apple Cider Dressing image

I found this refreshing twist on coleslaw at a local grocery store and tweaked it to fit my family's taste. You can substitute raisins for dried cranberries. When it's available, I use a prepared apple cider salad dressing to make this dish even easier! -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 package (14 ounces) coleslaw mix
1-1/4 cups chopped fresh kale
1 cup crumbled Gorgonzola cheese
1 cup dried cranberries
1/3 cup finely chopped red onion
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons cider vinegar
1/8 teaspoon salt

Steps:

  • Place first 5 ingredients in a large bowl. In another bowl, whisk remaining ingredients. Pour over coleslaw mix; toss to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 316 calories, Fat 24g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 383mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 4g protein.

BROCCOLI CAULIFLOWER COLESLAW



Broccoli Cauliflower Coleslaw image

"Most slaw has too much sugar and fat for us, so I came up with this lighter alternative," relates Becca Brasfield of Burns, Tennessee. "Everyone says it's the best slaw they've ever had." The refreshing side is ready in a dash and can chill until noontime.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

3 cups shredded cabbage
1-1/2 cups shredded carrots
1 cup chopped red onion
2 cups fresh cauliflowerets
2 cups fresh broccoli florets
DRESSING:
1/2 cup fat-free mayonnaise
1/4 cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large bowl, combine the cabbage, carrots, onion, cauliflower and broccoli. In a small bowl, whisk the dressing ingredients. Add to coleslaw and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 242mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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