SWEET AND SOUR SLAW
Here is an exercise in chopping meditation for you! There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life.
Provided by Nigella Lawson
Categories Side dishes
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn't big enough.
- Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.
- Cut the peppers into very thin slices. Add to the cabbage and spring onions.
- Finely chop the red chilli, and do the same with the coriander - stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl.
- In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw.
SWEET AND SOUR SLAW
This is a great recipe from my mother, who is German, for a vinegar based marinated slaw using no oil.
Provided by Paula
Categories Salad Coleslaw Recipes No Mayo
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
- In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 414.3 mg, Sugar 20.3 g
SWEET & SOUR RAINBOW COLE SLAW
I created this slaw with ingredients I had on hand that I thought would compliment my husbands Fish Dinner. I am allergic to the fish but could eat the http://www.justapinch.com/recipes/breads/savory-bread/southern-jalapeno-hush-puppies-lady-rose.html and the slaw. He loved the fish, but the pieces were small, but he didn't...
Provided by Rose Mary Mogan
Categories Other Side Dishes
Time 25m
Number Of Ingredients 10
Steps:
- 1. These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
- 2. Add both the finely shredded red cabbage and the white cabbage to a large bowl.
- 3. Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
- 4. Now add the grated onion and beat again to blend thourgly.
- 5. Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
- 6. These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.
SWEET AND-SOUR COLESLAW
With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
- Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g
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