MARDI GRAS SLAW
There Is Something That Sings to Me When I Hear Mardi Gras Slaw, I'm not Sure If It's the Excitement of the Party that Follows ...
Provided by Nina Cole
Time 4h7m
Yield 8
Number Of Ingredients 15
Steps:
- In a small mixing bowl, whisk ¼ cup oil, ¼ cup apple cider vinegar, 1½ teaspoons of sugar, 2 teaspoons of kosher salt, 1 grated clove of garlic, ¼ teaspoon cayenne, ¼ teaspoon paprika and ¼ teaspoon dried thyme until well combined and sugar completely dissolved.
- In a large salad bowl, toss ½ head of thinly sliced red cabbage, ½ head of thinly sliced green cabbage, 2 thinly sliced yellow bell peppers, 6 scallions that have been thinly sliced, 1 shallot, finely diced and 1 cup of chopped fresh parsley.
- Pour the prepared dressing over the salad and toss to coat well. Season with salt and freshly ground black pepper to taste.
- Cover bowl with plastic wrap and refrigerate for at least 1 or up to 4 hours.
- Serve chilled and enjoy!
Nutrition Facts : Calories 126, Fat 6.3g, Cholesterol 0mg, Sodium 542mg, Carbohydrate 17.6g, Protein 2g
VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
MARDI GRAS SALAD
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
- Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
- Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.
ZUCCHINI AND CARROT COLESLAW
A new twist on an old classic, using fresh vegetables from your garden.
Provided by Chef W. J. Anderson
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 4 g, Cholesterol 2.1 mg, Fat 1.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 77.7 mg, Sugar 2.5 g
MARDI GRAS COLESLAW
Make and share this Mardi Gras Coleslaw recipe from Food.com.
Provided by Sharon123
Categories Low Protein
Time 15m
Yield 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
- Reserve.
- In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
- Slowly whisk in the oil to form a fairly thick and creamy dressing.
- Taste and correct seasoning as necessary.
- Pour half of the dressing over the vegetables in the bowl.
- Sprinkle on the caraway seeds and toss well.
- Taste; add additional dressing as you like.
- Cover and refrigerate for up to 4 hrs.
- Allow to return to room temperature before serving.
MARDI GRAS COLE SLAW WITH BLUE CHEESE DRESSING
The Mardi Gras colors are purple, green and gold. This is from the February 2005 issue of Vegetarian times.
Provided by dicentra
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To make Slaw: Slice cabbages into fine shreds. Place in large bowl.
- Slice peppers very thinly lengthwise, and add to bowl.
- To make Blue Cheese Dressing: Place all ingredients in quart jar, screw on lid and shake vigorously.
- Pour half over slaw, and toss. Refrigerate remainder for future use.
Nutrition Facts : Calories 207.6, Fat 15.9, SaturatedFat 3.2, Cholesterol 5.3, Sodium 280.6, Carbohydrate 15, Fiber 4.4, Sugar 6.2, Protein 4.6
MARDI GRAS SLAW
This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest.
Provided by Penny Stettinius
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
- Refrigerate.
- About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
- Add the crumbled blue cheese and toss again, evenly combining the cheese.
- Add the salt and pepper.
- *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.
Nutrition Facts : Calories 422.4, Fat 37.2, SaturatedFat 10.1, Cholesterol 25.3, Sodium 990.5, Carbohydrate 14.8, Fiber 4, Sugar 5.9, Protein 10.2
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