GRILLED CORN AND RED CABBAGE SLAW
This fresh, light slaw is great with fish tacos.
Provided by Ashley Steele
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
- Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
- Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g
CORN AND RED CABBAGE SALAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl and toss to combine.
PURPLE CAULIFLOWER AND RED CABBAGE SLAW
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
GRILLED CORN SLAW
Steps:
- Heat a grill pan over medium heat.
- Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
- In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
- Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping.
RED CABBAGE COLESLAW
Categories Salad Side No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Summer Chill Cabbage Sour Cream Dill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
- Serve coleslaw chilled or at room temperature.
RED CABBAGE AND GRILLED CORN SLAW
Steps:
- Heat grill to medium to high heat: Clean husks off corn, wash and pat dry. Brush with olive oil, sprinkle with salt and pepper. Grill corn until golden and charred on all side, remove and set aside to cool. Cut and remove kernels from cob, set aside.
- Finely shred cabbage and place in a bowl. Mix in corn, sprinkle with salt and pepper. Pour bottle of Asian toasted sesame dressing over mixture until mixed throughout.
- Cover and place in the refrigerator for at least one hour before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRILLED CORN AND RED CABBAGE SLAW
This fresh, light corn and cabbage slaw is great with fish tacos.
Provided by Ashley Steele
Categories No Mayo Coleslaw
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook corn on the hot grill until charred on all sides, about 15 minutes. Remove corn from the grill and cool.
- Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Whisk olive oil into lime juice mixture until dressing is smooth.
- Add cabbage and jalapeño pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g
RED CABBAGE SLAW
Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED RED AND GREEN CABBAGE SLAW
Provided by Judith Fertig
Categories Side Fourth of July Vegetarian High Fiber Backyard BBQ Summer Grill Grill/Barbecue Healthy Low Cholesterol Tarragon Cabbage Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
- Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
- Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
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