Cabbage And Apple Slaw Food

CABBAGE AND APPLE SLAW

Steps:

• In a large bowl, combine the green and red cabbages; set aside.
• In a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. Add the apple(the apple should look almost like matchsticks).
• Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. Sprinkle with parsley to serve.

APPLE-CABBAGE SLAW

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

EASY APPLE CABBAGE SLAW

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

CABBAGE AND GREEN APPLE SLAW

Steps:

• Whisk together yogurt, chile, vinegar, ginger, mustard seeds, salt, and cumin seeds. Stir in cabbage and apples. Refrigerate for 30 minutes.

APPLE CABBAGE SLAW

Steps:

• In a large bowl, toss the cabbage & apples; in a small bowl, comine the remaining ingredients.
• Pour over cabbage mixture & toss to coat; refrigerate until serving.

SWEET AND PUNGENT APPLE AND CABBAGE SLAW

Steps:

• Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
• Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef's knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

CABBAGE, APPLE AND ALMOND SLAW

Steps:

• For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
• For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
• Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

APPLE CABBAGE SLAW

Steps:

• In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

RED CABBAGE APPLE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.

CABBAGE AND APPLE SLAW

Steps:

• In a bowl stir together the yogurt, the sour cream, and the honey, add the cabbage, the apple, the onion, the parsley, and salt and pepper to taste, and stir the salad until it is combined well.

CABBAGE AND APPLE SLAW WITH BUTTER-TOASTED PECANS

Steps:

• Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.
• Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.