BACON AND SCALLION COLESLAW
Steps:
- 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
- 2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
- 3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.
SCALLION PANCAKES WITH MAPLE SYRUP SLAW
Steps:
- For the maple syrup slaw: Mix together the vinegar, maple syrup, soy sauce and ginger in a large bowl. Add the carrots and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight, while you prepare the pancakes.
- For the scallion pancakes: In a large bowl, mix together the flour, salt and baking powder. Stir in 1 cup water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it sit for 20 minutes.
- For the filling: Divide the dough into 4 equal parts and keep them covered when you're not working with them. Working with 1 piece of dough at a time, roll out a 7- to 8-inch circle. Brush evenly with a thin layer of toasted sesame oil and top with a few turns of black pepper, one-quarter of the scallions and a good pinch of red pepper. Roll it up like a jelly roll and then roll the jelly roll into a spiral snail shape. Roll that out into a 7- to 8-inch circle. Repeat with the remaining dough and filling.
- Heat 1/8 inch of oil in a large skillet over medium high until shimmering. Fry the pancakes on both sides until golden brown, 2 to 3 minutes. Transfer to a plate lined with a paper towel.
- For serving: Cut the pancakes into 4 wedges. Top with the carrot slaw, toasted sesame seeds and additional scallions.
SCALLION SLAW
Provided by Kay Chun
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cut 2 bunches scallions into 3" lengths, then thinly slice lengthwise. Place in a bowl of ice water (to crisp). Just before serving, drain well, pat dry, and transfer to another bowl. Add 1 tablespoon distilled white vinegar and 1 tablespoon toasted sesame oil; toss to coat. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
SCALLION VINAIGRETTE
Use this simple vinaigrette to add zest to salads.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
- Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
CABBAGE AND BROCCOLI SLAW WITH VINEGAR DRESSING
This broccoli slaw is a light version of a coleslaw because it doesn't have a heavy mayonnaise dressing--but it's still delicious! Best if refrigerated overnight.
Provided by Cinderella
Categories Salad Coleslaw Recipes No Mayo
Time 8h15m
Yield 4
Number Of Ingredients 12
Steps:
- Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
- Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.4 g, Fat 7 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 212 mg, Sugar 10.4 g
CHARD SLAW WITH CREAMY SCALLION DRESSING
Serve any extra dressing with wedges of Bibb lettuce.
Provided by Martha Stewart
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Place English muffins on a rimmed baking sheet, brush with oil, and generously season with salt and pepper. Toast in oven until golden but still slightly soft in centers, 16 to 18 minutes. When cool enough to handle, tear into bite-size pieces. Meanwhile, whisk together mayonnaise, scallions, and vinegar. Season with salt and pepper.
- Remove stems and center ribs from chard with a knife and set aside. Stack a few leaves at a time, roll up like a cigar, and thinly slice crosswise; transfer to a large bowl. Cut chard stems and ribs crosswise into 2-inch pieces, thinly slice lengthwise, and add to bowl with chard. Chard can be prepared up to 1 day ahead, covered with damp paper towels, and stored in refrigerator. Just before serving, toss chard with croutons and cantaloupe; garnish with scallion tops. Serve with dressing.
LEMON-TAHINI SLAW
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
- Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
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