Festive Fall Coleslaw Recipes

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

LIGHT COLESLAW

Steps:

• In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
• Add cabbage, cored and thinly sliced; toss to coat with dressing. Refrigerate, covered, for at least 1 hour and up to overnight.
• Just before serving, stir in cilantro; sprinkle with pepper, if desired.

FESTIVE COLESLAW

Steps:

• Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
• Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

CHRISTMAS COLESLAW

Steps:

• Combine cabbages, cranberries and onions in a large bowl.
• Whisk together oil, juice, salt and pepper. Stir in cilantro.
• Pour over cabbage mixture and toss.
• Refrigerate 24 hours before serving.