Sweet Tangy Citrus Slaw Recipes

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SWEET & TANGY CITRUS SLAW

Steps:

• Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

TANGY COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green pepper and onion. In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and chill for 4 hours before serving.

TANGY AND SWEET DINER SLAW

Steps:

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

SWEET AND SPICY SLAW

Steps:

• Cut the cabbage into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment and push the cabbage, carrots, andonion through the feed tube to grate.
• In a large bowl, toss the grated cabbage, carrots, and onions to combine.
• In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste.
• Cover the slaw with plastic wrap and chill for at least 2 hours before serving.