Sprout Slaw With Ginger Dressing Recipes

GINGER COLESLAW

Ginger Coleslaw image

Provided by Food Network

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

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.

SPROUT SLAW WITH GINGER DRESSING

Sprout Slaw With Ginger Dressing image

Make and share this Sprout Slaw With Ginger Dressing recipe from Food.com.

Provided by Backwoods Foodie

Categories < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup bean sprouts
1 cup alfalfa sprout
1/2 cup carrot, shredded
1/4 cup green onion, diagonally sliced
1/4 cup bell pepper, diced
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons water
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon brown sugar, firmly packed
1/2 inch ginger, piece minced
1 small garlic clove, minced
1 dash pepper

Steps:

In a medium bowl combine sprouts, carrots, onion and peppers; mix and set aside.
Combine the remaining ingredients in blender and process until well combined, scraping down the sides as needed.
Pour over sprout mixture, tossing, and cover.
Refrigerate for a couple of hours.
Toss again before serving.

Nutrition Facts : Calories 86.8, Fat 4.8, SaturatedFat 0.7, Sodium 610.9, Carbohydrate 9.9, Fiber 2.8, Sugar 5.6, Protein 3

LEMONY BRUSSELS SPROUT SLAW

Lemony Brussels Sprout Slaw image

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)

Provided by Mark Bittman

Categories easy, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
1/4 cup chopped fresh mint leaves

Steps:

To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

ZESTY & CRUNCHY SPROUT SLAW

Zesty & crunchy sprout slaw image

Have this sprout slaw up your sleeve for the festive period. Serve with ham or leftover meat in a sandwich, or simply in a big bowl topped with nuts or feta

Provided by Cassie Best

Categories Side dish

Time 20m

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

50g flaked almonds
2 tbsp mixed seeds (we used pumpkin, sunflower and linseed)
800g Brussels sprouts, halved and finely shaved on a mandoline
1 small red onion, halved and thinly sliced
small bunch of mint, leaves picked and finely chopped
50g dried cranberries
1 lemon, zested and juiced
1 tbsp white wine vinegar
1 tbsp honey
2 tsp tahini paste
3 tbsp extra virgin olive oil

Steps:

Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don't catch. Leave to cool with the almonds.
Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

Nutrition Facts : Calories 194 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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

Ingredients

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

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