CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
RED CABBAGE SLAW
This raw red cabbage and mixed seed side salad can be on the table in just 15 minutes - serve alongside Asian-inspired mains
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Put the red cabbage in a large bowl with the seeds and toss to combine.
- Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.
Nutrition Facts : Calories 157 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CRUNCHY RED CABBAGE SLAW SALAD
Another recipe that I collected with an eye to eating healthier. I think red cabbage is underused anyway. If you threw some cooked chicken in with this if you wanted a bit more substance in this light meal. You could also more than likely use light mayo to make it even lower in fat. This is from British TV cook Silvana Franco and was first published in the July 2006 issue of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a large knife, shred the cabbage.
- Place in a large bowl with the carrot, apple and green onions.
- Whisk the mayonnaise, vinegar and oil. Season.
- Toss with the salad and serve.
Nutrition Facts : Calories 115.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 1.9, Sodium 89.2, Carbohydrate 15.7, Fiber 3.6, Sugar 8.4, Protein 1.9
CRUNCHY SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 11
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 3-CABBAGE SLAW
Steps:
- Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
More about "crunchy red cabbage slaw recipes"
CRUNCHY RED CABBAGE SLAW (NO MAYO) RECIPE - UNPEELED …
From unpeeledjournal.com
5/5 (3)Servings 10Cuisine American, GermanCategory Dinner, Lunch, Side Dish
- Prepare the cabbage: Remove the outer leaves from the cabbage and discard. Slice the cabbage in half lengthwise through the stump. Place each half face-down on a cutting board and slice very thin. Place the slices in a large mixing bowl, breaking up the dense leaves with your hands.
- For the carrots: Wash, then peel the tough outer layer from each carrot and discard. Continue to peel the carrots all the way to down to nubs, creating lots of long carrot ribbons. Add them to the cabbage.
- In a small mixing bowl, whisk together the shallot, vinegar, honey or sugar, mustard, salt, and pepper. Drizzle in the olive oil, whisking, until the dressing emulsifies.
- Add about half the dressing to the slaw and toss, along with most of the scallions. Taste for seasoning and add more dressing as necessary. Garnish with the reserved scallions.This red cabbage slaw will keep for up to two days, dressed, covered in the refrigerator. Toss again before serving.
CRUNCHY RAMEN RED CABBAGE SLAW - JAMIE GELLER
From jamiegeller.com
Cuisine AsianCategory Appetizers, SaladsServings 6Total Time 15 mins
- Toast at 350°F for 8 minutes until golden brown. Remove from oven, cool, break apart, and store in a covered container or sealed bag until ready to use.
- Pour olive oil, sesame oil, rice vinegar, soy sauce, and honey into a 2-cup jar with a lid. Shake to emulsify.
- In a large bowl, combine cabbage, half the toasted ramen, scallions, and carrots. Pour dressing over cabbage mixture. 4. Store, covered in fridge up to 24 hours. Top with remaining toasted ramen when serving.
CRUNCHY RED CABBAGE SLAW - JAMIE GELLER
From jamiegeller.com
Servings 6-8Category Salads, Main
- Preparation In a large bowl spray red cabbage with cooking spray while mixing until it is coated.
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