COLESLAW WITH PECANS AND SPICY DRESSING
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
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
COLE SLAW WITH PECANS AND SPICY DRESSING
Provided by Tyler Florence
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
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
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.
RED CHILE AND PECAN SLAW
Provided by Beth Janes
Categories Salad Side Picnic Vegetarian Pecan Bell Pepper Spring Summer Healthy Cabbage Potluck Self Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended. Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. Stir rapidly until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
- Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 350°F. Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.
SPICY COLESLAW
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Provided by Sam Sifton
Categories easy, quick, editors' pick, side dish
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams
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