Savory Slaw With Ginger Pineapple Dressing Recipes

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GINGER COLESLAW



Ginger Coleslaw image

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 red cabbage, shredded
2 whole green cabbages, shredded
2 carrots, shredded
2 red onions, thinly sliced
2 cups mayonnaise
3/4 cup red vinegar
1/2 cup sugar
Salt and pepper

Steps:

  • Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

TANGY GINGER SLAW



Tangy Ginger Slaw image

Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 cups.

Number Of Ingredients 13

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SAVORY SLAW WITH GINGER PINEAPPLE DRESSING



Savory Slaw With Ginger Pineapple Dressing image

A can of crushed pineapple is part of a salad dressing waiting to happen. Naturally sweet, tart and full of juice, all it needs is an addition of spice and a dash of vinegar to become a fat-free vinaigrette with more vitamin C than bottled vinaigrette.

Provided by cannedfood

Categories     < 60 Mins

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 9

20 ounces crushed pineapple in juice, undrained (1 can)
6 tablespoons rice wine vinegar
2 tablespoons chopped gingerroot
1 teaspoon kosher salt
1 lb savoy cabbage, quartered, damaged leaves and core removed
3/4 lb red cabbage, quartered, damaged leaves and core removed
1 (8 ounce) can sliced water chestnuts, drained
2 cups about 4 ounces shredded carrots
2 ounces candied ginger, 7 to 8 slices

Steps:

  • To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.
  • Slice the savoy and the red cabbage as thinly as possible. Cut the water chestnut slices in thin strips.
  • Toss the savory red cabbage, water chestnuts, carrots, half the candied ginger and the dressing in a serving bowl. Allow to rest for 20 minutes before serving. Serve garnished with the remaining candied ginger.
  • Servings: 6.
  • Nutritional Information for Dressing Per Serving: Calories 35; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 9g; Fiber 0g; Protein 0g; Vitamin A 0%DV*; Vitamin C 8%DV; Folate 1%DV; Calcium 0%DV; Iron 2%DV; Potassium 2%DV.
  • Nutrition Information for Dressed Salad Per Serving: Calories 80; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 190mg; Total carbohydrate 20g; Fiber 3g; Protein 2g; Vitamin A 50%DV; Vitamin C 60%DV;Folate 10%DV; Calcium 4%DV; Iron 6%DV; Potassium 8%DV.
  • *Daily Value.

Nutrition Facts : Calories 130.3, Fat 0.4, SaturatedFat 0.1, Sodium 356.7, Carbohydrate 32.2, Fiber 6.3, Sugar 20.2, Protein 3.4

SAVORY COLESLAW



Savory Coleslaw image

Make and share this Savory Coleslaw recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Savory

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cabbage, shredded
2 small carrots, grated
1 red pepper, finely diced
1 cucumber, peeled, finely diced
1/4 red onion, finely diced
2 stalks celery, finely diced
1 1/4 cups light mayonnaise
2 tablespoons olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
fresh ground black pepper

Steps:

  • Add all the cut vegetables to a large bowl.
  • Whisk the dressing ingredients together, pour over the coleslaw and mix well.
  • Chill for about an hour before serving.

SAVORY COLE SLAW



Savory Cole Slaw image

Big fans of cole slaw in our house. We're particular in our choices, no vinegar type cole slaw, creamy is the best! Make this and let it chill for at least an hour for the best flavor.

Provided by RoncoNorma

Categories     Vegetable

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

14 ounces coleslaw mix
3 scallions, chopped
1/2 cup mayonnaise
2 tablespoons pickle juice (dill pickle juice is the best)
2 teaspoons lemon juice
2 -4 drops hot pepper sauce (like Texas Pete)
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the cole slaw mix and chopped scallions in a big bowl.
  • Mix rest of ingredients in measuring cup or small bowl. Pour over cole slaw and scallions and toss well. It may look like it's not enough, but it will be.
  • Transfer to a serving bowl and cover with plastic wrap. Chill for at least an hour to allow flavors to meld.

SAVORY SLAW WITH GINGER PINEAPPLE DRESSING



SAVORY SLAW WITH GINGER PINEAPPLE DRESSING image

Categories     Vegetable     Side

Number Of Ingredients 11

For the Ginger Pineapple Dressing:
1 can (about 20 ounces) crushed pineapple in juice, undrained
6 tablespoons rice wine vinegar
2 tablespoons chopped gingerroot
1 teaspoon kosher salt
For the salad:
1 pound savoy cabbage, quartered, damaged leaves and core removed
3/4 pound red cabbage, quartered, damaged leaves and core removed
1 can (8 ounces) sliced water chestnuts, drained
2 cups (about 4 ounces) shredded carrots
2 ounces (7 to 8 slices) candied ginger, finely diced, divided

Steps:

  • To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Slice the savoy and the red cabbage as thinly as possible. Cut the water chestnut slices in thin strips. Toss the savory red cabbage, water chestnuts, carrots, half the candied ginger and the dressing in a serving bowl. Allow to rest for 20 minutes before serving. Serve garnished with the remaining candied ginger. Servings: 6 Nutritional Information for Dressing Per Serving: Calories 35; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 9g; Fiber 0g; Protein 0g; Vitamin A 0%DV*; Vitamin C 8%DV; Folate 1%DV; Calcium 0%DV; Iron 2%DV; Potassium 2%DV Nutrition Information for Dressed Salad Per Serving: Calories 80; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 190mg; Total carbohydrate 20g; Fiber 3g; Protein 2g; Vitamin A 50%DV; Vitamin C 60%DV;Folate 10%DV; Calcium 4%DV; Iron 6%DV; Potassium 8%DV *Daily Value

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