Savoy Pepper Slaw Recipes

GRANDMA'S PEPPER SLAW

Steps:

• Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
• Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

BELL PEPPER SLAW

Steps:

• Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
• Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

CUCUMBER-CABBAGE SLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Steps:

• For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
• For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
• Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

SAVOY CABBAGE SLAW

Steps:

• Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
• Transfer cabbage to a large bowl. Add carrots and red onion.
• Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
• Arrange reserved cabbage leaves on a platter with chilled slaw on top.

THORNEHEDGE PEACH SLAW

Steps:

• Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
• In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
• In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

SPICY SAVOY SLAW

Steps:

• Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in chile, ginger, and sesame oil. Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.

SAVOY SLAW WITH MINT AND CILANTRO

Steps:

• Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
• Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
• More info:
• Savoy cabbage is a mild-flavored cabbage with green, crinkly leaves. The veggie gets its name from the Savoy region in the western Alps, where the cabbage may have originated.
• Ingredient tip:
• Daikon ("large root" in Japanese) radishes look like giant white carrots. They have a mild radish flavor and are available at some supermarkets and at Asian markets.

PEPPER SLAW

Steps:

• Dissolve the sugar and salt in the vinegar and pour over the cabbage and peppers.
• Taste for seasoning and add more if desired.
• Add celery seed last.

SAVORY COLESLAW

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.