Cole Slaw With Pecans And Spicy Dressing Food

COLE SLAW WITH PECANS AND SPICY DRESSING

Cole Slaw with Pecans and Spicy Dressing image

Provided by Tyler Florence

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

CREAMY CRISPY COLESLAW WITH PECANS

Creamy Crispy Coleslaw with Pecans image

Provided by Guy Fieri

Categories condiment

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 head green cabbage, finely sliced
1/4 head red cabbage, finely sliced
1/2 bunch kale, stems removed and leaves finely sliced
3 carrots, peeled and julienned
2 green apples, such as Granny Smith, thinly sliced
1/2 red onion, thinly sliced
1 cup pecans

Steps:

Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

COLESLAW WITH PECANS AND SPICY DRESSING

Coleslaw With Pecans and Spicy Dressing image

This is one of Tyler Florence's recipes, haven't tried it as yet, but when he prepared it looked fantastic.

Provided by Manami

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 head napa cabbage or 1 head savoy cabbage, shredded
4 carrots, shredded
2 granny smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
fresh mint leaves, garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1 pinch red pepper flakes (optional)
1/2 teaspoon cumin
3/4 cup mayonnaise
1 lemon, juice of
kosher salt
fresh ground black pepper

Steps:

Combine the cabbage, carrots, apples, onions and pecans in a large bowl; mix well with your hands and set aside.
In a small bowl, stir together mustard, sugar, cayenne, red pepper flakes[if using],cumin, mayonnaise and lemon juice until blended. Season with salt and freshly ground pepper.
Pout the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning.
Mound onto a platter and garnish with mint leaves.

Nutrition Facts : Calories 302.9, Fat 23.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 267.1, Carbohydrate 25.1, Fiber 4.8, Sugar 12.6, Protein 2.9

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