SPINACH AND CABBAGE SLAW
Spinach and red bell pepper bring extra color and nutrition to easy-to-fix coleslaw.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.
Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 115 mg, Sugar 2 g
WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
SALTY, SWEET AND SUMMERY SPINACH AND SAVOY CABBAGE SLAW
Steps:
- 1. Whisk together vinegar, oil, soy sauce, hot pepper jelly, ginger and garlic. Toss with shredded cabbage, spinach, green onions and sesame seeds. 2. Cut roasted beets into wedges and gently toss with salad. Sprinkle blue cheese over and serve immediately. Tip: To roast beets, wrap together in foil and bake at 425°F (220°C) for 1 hour or until tender when tested with the tip of a knife. If you are running low on time, use store-bought pickled beets.
WARM SAVOY CABBAGE SLAW
Provided by Anne Burrell
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
SWEET AND SOUR CABBAGE SLAW
Five ingredients and two steps is all you need to make sweet and sour cabbage slaw - a perfect side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- In medium bowl, mix honey, spreadable fruit and vinegar.
- Add remaining ingredients; toss.
Nutrition Facts : Calories 150, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 32 g, TransFat 0 g
SALT-AND-SQUEEZE SLAW
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn't a bad thing at all.
Provided by Chris Morocco
Categories Bon Appétit Side Cabbage Summer Onion Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free No-Cook
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8-10 minutes, then begin to massage, gently at first so they don't break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
- Do Ahead: Slaw can be made 3 days ahead. Cover and chill.
SAVOY CABBAGE SLAW
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
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
SAVORY COLESLAW
Make and share this Savory Coleslaw recipe from Food.com.
Provided by Lorrie in Montreal
Categories Savory
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add all the cut vegetables to a large bowl.
- Whisk the dressing ingredients together, pour over the coleslaw and mix well.
- Chill for about an hour before serving.
CREAMY SAVOY CABBAGE SLAW
Make and share this Creamy Savoy Cabbage Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk mayo with vinegar, red onion, sugar, mustard, salt and pepper.
- Stir in cabbage and carrot, tossing well to coat with dressing. Refrigerate for 10 minutes before serving.
Nutrition Facts : Calories 113.2, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 460.2, Carbohydrate 13.1, Fiber 2.8, Sugar 5.9, Protein 1.9
SPINACH SLAW
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish-my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides. Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that. Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, and a daughter who's 4.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.
Nutrition Facts : Calories 132 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
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