Mollie Katzens Rainbow Raisin Cole Slaw Recipes

MOLLIE KATZEN'S RAINBOW-RAISIN COLE SLAW

Mollie Katzen's Rainbow-Raisin Cole Slaw image

This really is a rainbow! Let your kids have fun in the kitchen making this delicious, colourful & healthy cole slaw. From Mollie Katzen's book ' Salad People & More Real Recipes'.

Provided by Um Safia

Categories Peppers

Time 10m

Yield 4-6 child size servings

Number Of Ingredients 12

Ingredients

1 1/2 cups packed shredded green cabbage
1 1/2 cups packed shredded purple cabbage (red)
1/2 small red bell pepper, minced (or cut in thin strips)
1/2 small yellow bell pepper, minced (or cut in thin strips)
1 medium carrot, grated
1/2 cup raisins (black, golden or a mixture of both)
1/3 cup mayonnaise (home-made or store bought)
1/3 cup natural plain yogurt
1 tablespoon honey
1 teaspoon vinegar (recipe states cider vinegar)
1/2 teaspoon salt
nonstick cooking spray, for the honey spoon

Steps:

Combine the vegetables & raisins in a large bowl.
In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore'').
Pour the dressing onto the salad & mix well -- and then eat!

RAINBOW COLE SLAW

Rainbow Cole Slaw image

Make and share this Rainbow Cole Slaw recipe from Food.com.

Provided by dicentra

Categories Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 small green cabbage (about 1 1/4 lb.)
1/2 small red cabbage (about 1 1/4 lb.)
1 large carrot, peeled
1 tablespoon salt
2 tablespoons mustard seeds
1 tablespoon vegetable oil
1/4 teaspoon chili flakes
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon Dijon mustard
1 red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Steps:

Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
Serve immediately, or store up to 1 day in refrigerator.

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