RED TANGY SLAW
Provided by Food Network
Time 26m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
CRAB OR CHICKEN SALAD COLESLAW
You will LOVE this tangy (but slightly sweet) one-big-bowl salad. Great as a potluck or picnic carry-along, too.
Provided by Debber
Categories Salad Dressings
Time 13m
Yield 1 cup servings, 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast nuts and seeds in a cast-iron frying pan on medium heat OR in the oven -- until golden-brown; set aside to cool.
- Break ramen noodles into small pieces; set aside until just before serving time.
- In a large bowl, combine coleslaw, lettuce, onion and crab.
- Mix dressing ingredients and the seasoning packet in a pint jar or other container with a lid; stir or shake until sugar is mostly dissolved.
- AT SERVING TIME: add nuts and noodles to the salad; toss well. Drizzle dressing over the salad and toss to coat. Serve immediately.
- LEFTOVERS: This salad is really good the next day too, but the ramen will have lost its crunchiness -- so ADD another packet of broken ramen noodles.
- LARGE FAMILY/POTLUCK OPTION: Add two packets of ramen noodles to stretch it a bit further.
- SUBSTITUTIONS: Switch out the crab for some cooked chicken breast chunks or even shrimp! Add a few tablespoons of finely minced green Bell peppers (orange, red, yellow, too). Use scallions instead of a large onion.
TANGY CABBAGE SLAW
A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Yield Makes enough for 12-16 pulled pork buns
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
- Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW
Recipe by Courtney Swenson - the Cones have become famous for chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with Mango/Jalapeno slaw and spicy ancho "paint" From: Pairing of the Day: January 2010. Judge's Choice: Best New Chicken Dishes, Published in January 2010. :) Serve with Full-Bodied, fruity Chardonnay 2007 Columbia Crest H3.
Provided by Manami
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- MAKE MANGO/JALAPENO SLAW:.
- In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
- Cover and simmer until the mango is softened, 10 minutes.
- Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
- Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
- Add the coleslaw mix and toss to coat.
- Cover and refrigerate.
- MAKE THE CHICKEN CONES::
- Wipe out the food processor.
- Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
- Transfer the mixture to a large, shallow bowl.
- In a second shallow bowl, whisk the eggs with the milk.
- Fill a third shallow bowl with flour.
- Dredge the chicken strips in the flour, shaking off any excess.
- Dip them in the eggs, then roll them in the cornflake mixture.
- Set a rack over a rimmed baking sheet.
- In a large skillet, heat 1/4 inch of oil.
- Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
- Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
- Roll up and eat right away.
Nutrition Facts : Calories 919.6, Fat 43.7, SaturatedFat 9.5, Cholesterol 228.5, Sodium 2734.2, Carbohydrate 87.6, Fiber 7.1, Sugar 27.6, Protein 46.2
TANGY COLESLAW
If you've been searching for the perfect coleslaw, give this one a try! It has a terrific crunch, and the simple dressing is sweet and tangy all in one. This is a great way to get your family to eat cabbage. We love it. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
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