COLESLAW WITH CAPERS
No-mayo coleslaw! From www.mom-mom.com. I'm certain standard green cabbage or even savoy would work well in this recipe, too... Or use a combination of cabbage varieties!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the red cabbage, fennel, Italian parsley and capers in a large salad bowl and toss to blend.
- Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper.
- Best prepared several hours in advance to allow ingredients to marinate.
- Just before serving, garnish the top of salad with the reserved fennel fronds, if desired.
Nutrition Facts : Calories 108.7, Fat 7.1, SaturatedFat 1, Sodium 245.2, Carbohydrate 11.7, Fiber 3.8, Sugar 3.1, Protein 2.2
CABBAGE AND PARSLEY SLAW WITH CAPERS
This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.
SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
- Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
- Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
- Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.
ITALIAN-STYLE CABBAGE SALAD
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Combine red cabbage, parsley and capers in large bowl.
- Whisk oil, vinegar, 2 tablespoons water and garlic in small bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover and refrigerate.)
GREEN PARSLEY SLAW
Steps:
- In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine.
- Serve immediately. Slaw can be refrigerated for up to 1 day.
PARSLEY & CAPER SALAD
Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats
Provided by Anna Glover
Categories Lunch, Side dish
Time 10m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
Nutrition Facts : Calories 99 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CABBAGE PARSLEY COLESLAW
Make and share this Cabbage Parsley Coleslaw recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss the cabbage, parsley, celery, scallions and bacon bits.
- In a small bowl, combine mayonnaise, Worcestershire sauce, onion powder, lemon juice and sugar. Pour over cabbage mixture and toss to coat.
- Cover and refrigerate for several hours. Enjoy!
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