Creole Artichoke Olive Cole Slaw Recipes

CREOLE ARTICHOKE OLIVE COLE SLAW

Steps:

• Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
• Add cabbage, artichoke hearts and olives, mix well.
• Cover and chill at least 1 hour or up to 24 hours before serving.

CREAMY RADISH SLAW

Steps:

• combine forst 3 ingredients in a bowl.
• combine mayonnaise and remaining ingredients with a whisk.
• drizzle over slaw, toss well to combine.
• serve immediately.

MARINATED VINEGAR COLE SLAW

Steps:

• Shred the caggage, onions, and bell pepper with a medium shred blade in a processor. Place in a heat proof container.
• Mix part two ingredients in a pan and heat to just bring to a boil, stirring often to disolve sugar. Pour over cabbage mix, stir, cover, and refrigerate at least over night. Keeps well.

RUTH'S COLE SLAW

Steps:

• Combine the first four ingredients and pour the mixture on the vegetables. Stir in remaining ingredients. Cover and Chill. This recipe makes 6 cups.

CREOLE AIOLI

Steps:

• Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
• In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.

SIMPLE COLESLAW DRESSING

Steps:

• Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

CREOLE COLESLAW

Steps:

• Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
• Add the desired amount of dressing, tossing well to coat.
• Chill up to 2 hours or serve immediately.

ARTICHOKES BRAISED IN OLIVE OIL

Steps:

• In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
• Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
• Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.