KALE AND CABBAGE SLAW WITH MUSTARD VINAIGRETTE
Steps:
- Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
- Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
- Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
- Toss the chopped nuts with the kale and cabbage. Prepare the Dressing
- In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
- Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
- Serve with the extra dressing on the side.
Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 138 mg, Sugar 6 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
GREEN CABBAGE AND YOGURT SLAW
This recipe lightens up average coleslaw by replacing mayonnaise with low-fat Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, toss together cabbage, bell peppers, and scallions. In a small bowl, whisk together yogurt, vinegar, mustard, and sugar; season with salt and pepper. Pour dressing over cabbage mixture and toss to coat completely. Season to taste with salt and pepper. Refrigerate 20 minutes (or up to 2 hours). Toss slaw before serving.
Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 3 g
GREEN-CABBAGE COLESLAW WITH VINAIGRETTE
This coleslaw makes a crisp side dish for our Sweet-and-Sticky Grilled Drumsticks or other grilled foods.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage, and toss. Cover with plastic wrap, and refrigerate at least 5 hours (or overnight) to allow the flavors to meld.
GRILLED RED AND GREEN CABBAGE SLAW
Provided by Judith Fertig
Categories Side Fourth of July Vegetarian High Fiber Backyard BBQ Summer Grill Grill/Barbecue Healthy Low Cholesterol Tarragon Cabbage Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
- Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
- Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
RED AND GREEN CABBAGE SLAW WITH CARAWAY
Steps:
- Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.
CABBAGE SALAD WITH MUSTARD VINAIGRETTE
Categories Salad Mustard Vegetable No-Cook Vegetarian Quick & Easy Raw Cabbage Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cut cabbage into thin shreds and chop parsley. In a small bowl whisk together mustard, vinegar, and salt until combined. Whisk in oil in a slow stream, whisking until emulsified.
- In a large bowl toss together cabbage, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.
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