Potato Cabbage Slaw Recipes

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CLASSIC CABBAGE SLAW WITH GRANDMOTHER SHINN'S DRESSING



Classic Cabbage Slaw with Grandmother Shinn's Dressing image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon kosher salt
2 cups water
4 cups shredded green cabbage
1 cup peeled and shredded carrots
3/4 cup minced scallions
2 large eggs
1/2 cup apple cider vinegar
3 tablespoons granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sour cream

Steps:

  • Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions.
  • To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream.
  • Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled.

POTATO-CABBAGE SLAW



Potato-Cabbage Slaw image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h45m

Number Of Ingredients 7

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
1 cup sour cream
1/3 cup safflower oil
3 tablespoons finely chopped fresh dill
2 tablespoons white-wine vinegar

Steps:

  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
  • Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.

CABBAGE PANTRY SLAW



Cabbage Pantry Slaw image

Provided by Ree Drummond : Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 5

1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper

Steps:

  • Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

KIELBASA HOT POTATO SLAW



Kielbasa Hot Potato Slaw image

I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! -Beverly Batty, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 18m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 teaspoons cornstarch
1/4 cup cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
1/2 cup sliced sweet onion
1/2 cup chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup water
1 teaspoon beef bouillon granules
1 package (14 ounces) coleslaw mix

Steps:

  • In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned., Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

Nutrition Facts : Calories 305 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1529mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

SIMPLE CABBAGE SLAW



Simple Cabbage Slaw image

When I was growing up, my father would make this salad as part of our Sunday dinner. Now I carry on the tradition with my own family. -Sandra Lampe, Muscatine, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 7

4 cups coleslaw mix
1 medium sweet red or green pepper, finely chopped
5 tablespoons sugar
5 tablespoons cider vinegar
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

SAVOY CABBAGE SLAW



Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories     Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

  • Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  • Transfer cabbage to a large bowl. Add carrots and red onion.
  • Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  • Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

FRIED POTATOES AND CABBAGE



Fried Potatoes and Cabbage image

Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

Categories     Potato     Vegetable     Side     Fry     Quick & Easy     Cabbage     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 5

1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb Savoy cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
  • Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
  • Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW



Crispy Chicken and Potatoes with Cabbage Slaw image

Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.

Provided by David Tamarkin

Categories     #cook90     Dinner     Chicken     Cabbage     Potato     Healthy     Wheat/Gluten-Free     Roast

Yield Serves 4, or 2 with leftovers

Number Of Ingredients 12

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeño
2 tablespoons white wine vinegar
1/2 teaspoon honey

Steps:

  • Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
  • Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
  • Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
  • If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
  • Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
  • Do Ahead
  • Chicken and slaw can be made 2 days ahead; cover and chill.

BEST COLE SLAW DRESSING ( ALSO GREAT FOR POTATO SALAD)



Best Cole Slaw Dressing ( Also Great for Potato Salad) image

My mother-in-law introduced me to this recipe 40 years ago. She was raised in a mennonite community in Ontario Canada, although not a mennonite herself. Can use either fresh cabbage shredded or, bagged shredded cabbage (at least 2 bags)

Provided by casey brown

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup sour cream
1/2 cup mayonnaise
1/2 cup white vinegar
1/2 cup white sugar
2 -3 green onions, chopped (using the entire onions)
1 -2 teaspoon salt

Steps:

  • Mix thoroughly.
  • Allow sugar and salt to dissolve (about 10 minutes)
  • Toss with cabbage.
  • Refrigerate.
  • Serve.

Nutrition Facts : Calories 220.6, Fat 14.1, SaturatedFat 5.4, Cholesterol 25, Sodium 559.5, Carbohydrate 23, Fiber 0.1, Sugar 19.4, Protein 1.1

BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW



Baked sweet potatoes with lentils & red cabbage slaw image

This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!

Provided by Justine Pattison

Categories     Main course, Supper

Time 1h

Number Of Ingredients 21

2 sweet potatoes (about 175g/6oz), washed and patted dry
1 tbsp cold-pressed rapeseed oil
1 medium onion , finely sliced
2 garlic cloves, crushed
thumb-sized piece ginger , peeled and finely grated
1 long green chilli , finely chopped (deseeded if you don't like it too hot)
2 tsp ground cumin
2 tsp ground coriander
85g split red lentils
finely grated zest ½ lemon , plus 2 tbsp juice
2 medium-large tomatoes , roughly chopped
½ small pack coriander , roughly chopped, plus a few sprigs to garnish
4 tbsp full-fat plain bio-yogurt
lemon wedges, for squeezing over (optional)
2 tbsp extra virgin olive oil
2 tsp lemon juice
¼ small red cabbage , cored and very finely sliced
1 medium carrot , peeled and coarsely grated
2 spring onions , finely sliced
25g sultanas
1 tbsp mixed seeds , such as sunflower, pumpkin, sesame and linseed

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
  • Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
  • Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
  • To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
  • Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 752 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 53 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

NAPA CABBAGE SLAW



Napa Cabbage Slaw image

Not your ordinary coleslaw, this salad will go to the head of the potluck table.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 21

Number Of Ingredients 13

1/2 medium head Chinese (napa) cabbage, chopped (about 8 cups)
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 small jicama, peeled, julienned (matchstick-cut) 1x1/4x1/4 inch (2 cups)
3 tablespoons sliced fresh chives
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons olive oil
1 teaspoon grated lemon peel
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated gingerroot, if desired

Steps:

  • In 3-quart clear bowl, mix slaw ingredients.
  • In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 3 g, TransFat 0 g

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Fresh Flat Leaf Parsley (30g) Description. Description. Emma’s Sweet Potato Jackets with Guacamole and Red Cabbage Slaw Bundle contains the following products: 2x Sweet Potato (single) Ready To Eat Avocado (single) British Spring Onion Bunch. Fresh Red Chillies (50g) British Piccolo Tomatoes (220g)
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POTATO-CABBAGE SLAW RECIPE | RECIPE | CABBAGE SLAW RECIPES ...
Aug 1, 2014 - Potato-Cabbage Slaw. Aug 1, 2014 - Potato-Cabbage Slaw. Aug 1, 2014 - Potato-Cabbage Slaw. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


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