Asian American Confetti Food

CONFETTI COLESLAW

Confetti Coleslaw image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 small head red cabbage (about 1 3/4 pounds)
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon celery seeds or 2 teaspoons caraway seeds
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

ASIAN-AMERICAN CONFETTI

Asian-American Confetti image

Make and share this Asian-American Confetti recipe from Food.com.

Provided by Marla Swoffer

Categories Crab

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup imitation crabmeat, flaked
1 cup grated carrot
1/4 cup peeled quartered thinly sliced cucumber
1/4 cup thinly sliced scallion (green onions)
1/2 cup peanuts (preferably unsalted)
1/2 cup mayonnaise
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 tablespoon yellow curry powder
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper

Steps:

Mix all ingredients.
May be eaten as is, but tastes best chilled overnight.

Nutrition Facts : Calories 604.8, Fat 39.7, SaturatedFat 5.8, Cholesterol 38, Sodium 1923.3, Carbohydrate 42.8, Fiber 6.2, Sugar 10.6, Protein 25.8

MACARONI SALAD

Macaroni Salad image

Make and share this Macaroni Salad recipe from Food.com.

Provided by MamaJen

Categories Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked salad macaroni
1/2 cup cooked peas
1/2 cup shredded carrot
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon sugar

Steps:

In a large bowl, combine cooked macaroni, peas, carrots and celery.
In a small bowl, mix mayonnaise, vinegar and sugar until smooth.
Pour dressing over macaroni and mix well.
Add cheese and mix again.
Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 216.5, Fat 12.5, SaturatedFat 3, Cholesterol 15.1, Sodium 263.2, Carbohydrate 21.9, Fiber 1.5, Sugar 4.7, Protein 4.7

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