Trisha Yearwood Crunchy Coleslaw Recipe Recipes Recipe For Zucchini

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FOURTH OF JULY COLESLAW



Fourth of July Coleslaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

1 firm head green cabbage (about 2 pounds)
2 carrots, peeled
1/2 small sweet onion, such as Vidalia, peeled and chopped fine
1/4 cup diced sweet bread and butter pickles
1/4 cup diced sweet bread and butter pickles
1/2 cup mayonnaise
1/2 teaspoon salt
Pinch of black pepper

Steps:

  • Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

RAINBOW COLESLAW



Rainbow Coleslaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons apple cider vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 teaspoon whole celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large carrots, julienne
2 cups shredded green cabbage
2 cups shredded purple cabbage

Steps:

  • Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
  • Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.

ZUCCHINI CAKES WITH HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups sour cream
1 tablespoon minced chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini
2 cups plain breadcrumbs
1/4 cup grated Parmesan
2 teaspoons finely chopped fresh basil
2 teaspoons minced garlic
2 teaspoons finely chopped fresh oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

Steps:

  • For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
  • For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.
  • In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.
  • Serve while hot and crisp with a dollop of the herb sour cream.

CRUNCHY RANCH SLAW



Crunchy Ranch Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

  • Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
  • Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
  • Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

ZUCCHINI SAUTE



Zucchini Saute image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 6 to 8 Servings

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

CRUNCHY SLAW



Crunchy Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 11

3/4 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 cup sliced almonds
1/2 cup sesame seeds
1/4 cup (1/2 stick) butter
2 3-ounce packages ramen noodles, flavor packets discarded
2 tablespoons sugar
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
  • Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY COLESLAW



Crunchy Coleslaw image

Make and share this Crunchy Coleslaw recipe from Food.com.

Provided by canarygirl

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package Coleslaw (grated cabbage and carrots)
4 green onions, chopped
6 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons sugar
1 package ramen noodles (beef flavor)
1/2 cup slivered almonds
1/2 cup sunflower seeds

Steps:

  • Toss together cole slaw and green onions.
  • In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
  • Pour over salad and toss together.
  • Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

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