WINTER SLAW WITH MAPLE CANDIED NUTS
A fresh and crunchy seasonal slaw served with sweet pecans, cashews, almond and peanuts in a sweet, spicy glaze
Provided by Good Food team
Categories Side dish
Time 40m
Yield Serves 8 as a side salad
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days.
- Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden - keep an eye on them as they burn easily.
- Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.
Nutrition Facts : Calories 436 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Provided by French Tart
Categories Salad Dressings
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3
WINTER SLAW OF KALE AND CABBAGE
Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
- prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
- For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
- Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
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WINTER SLAW WITH APPLES AND CRANBERRIES – WELLPLATED.COM
From wellplated.com
5/5 (2)Total Time 15 minsCategory Salad, Side DishCalories 279 per serving
- Cut the cabbage in half, then carefully cut out the core. Cut it into half again so that you have quarters, then slice the cabbage into ultra-thin ribbons. You will have 10 to 12 cups total. Place it in a very large bowl.
- Cut off the four sides of the apple, slicing as close to the core as possible. Discard the core, then cut the remaining quarters into thin slices. Add the apples to the bowl with the cabbage.
- In a small mixing bowl or a larger liquid measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the cabbage and toss to combine. Sprinkle with the dried cranberries, pumpkin seeds, and Parmesan. If time allows, let sit for 15 minutes. Toss and adjust seasoning as desired.
WINTER SLAW RECIPE | FOOD & WINE
From foodandwine.com
Servings 6Total Time 30 minsCategory Vegetables
- In a large mixing bowl, add the cabbage, onion, carrots and mint leaves. In a separate bowl, combine the mustard, vinegar, oil, lemon juice and salt.
- Pour the liquid into the mixing bowl, then combine by hands. Taste and add salt if needed. Mix in 2/3 of the walnuts and pomegranate seeds, then scatter the remaining walnuts and pomegranate seeds on top and serve.
BAREFOOT CONTESSA | WINTER SLAW | RECIPES
From barefootcontessa.com
- With a very sharp chef’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
- In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
- Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.
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