Spring Slaw Recipes

EASY SPRING ROLLS

Easy Spring Rolls image

This is an easy recipe for delicious Viet Namese/Thai style spring rolls. Light, healthy, a great summer meal but equally good all year long! This recipe is based on a Better Homes & Gardens recipe from the early 90s.

Provided by m0m7772

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sesame seeds
2 cups coleslaw mix (shredded cabbage and carrots)
1 (10 1/2 ounce) package firm tofu, drained and diced
1/3 cup chopped peanuts
1/2 cup sweet and sour sauce
8 9 inch round rice paper sheets
fresh cilantro (optional)
green onion (optional)

Steps:

FOR DIPPING SAUCE.
Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
FOR FILLING.
Combine slaw mix, tofu and nuts.
Add sweet and sour sauce, toss to coat, and set aside.
TO PREPARE.
Dip rice papers in a bowl of warm water and drain off excess.
Place between damp kitchen towels until ready to fill. One at a time works best!
In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
Top with about 1/2 cup of the filling.
Fold one edge over the filling, fold in sides, and roll up.
Serve with the dipping sauce.

COLESLAW

Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

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