Creamy Cone Cabbage And Red Onion Slaw Food

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

This creamy red cabbage coleslaw recipe is an easy and quick side for all kinds of recipes. Made in 1 bowl with less than 10 ingredients!

Provided by Julia

Time 10m

Number Of Ingredients 9

Ingredients

½ small Head Red Cabbage ((4 cups finely sliced))
1 Small Onion (, thinly sliced, see note 1)
1 Large Carrot ((1 cup shredded))
1 Large Celery Stalk ((1/2 cup finely diced))
¾ cup Mayonnaise
½ teaspoon Celery Salt (, see note 2)
¼ teaspoon Black Pepper
1 tablespoon Apple Cider Vinegar (, see note 3)
2 tablespoons Fresh Lemon Juice (, or to taste)

Steps:

In a large mixing bowl, combine all the ingredients and give everything a good mix.
You can enjoy it right away or chill it before serving (see note 4).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 1 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 402 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CRUNCHY RED CABBAGE SLAW

Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories Lunch, Vegetable

Time 30m

Number Of Ingredients 16

Ingredients

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

CREAMED CABBAGE WITH RED ONION

Creamed Cabbage With Red Onion image

A recipe found online for Swedish recipes for ZWT6. Simple side dish to serve with Swedish Meatballs. Cooking times and servings weren't listed so I just took a guess at those.

Provided by diner524

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups cabbage
1 red onion
1 garlic clove, minced
1 1/2 cups cream
1 -2 teaspoon salt
white pepper
1 -2 teaspoon sugar
1 tablespoon lemon juice

Steps:

Chop cabbage into rough dice. Shred onion.
In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.
Reduce heat, allow to simmer until tender.
Correct seasoning with salt, pepper, sugar and lemon juice to taste.
Serve with Meatballs and a spoonful of lingonberry jam.

Nutrition Facts : Calories 296.2, Fat 27.8, SaturatedFat 17.4, Cholesterol 99.5, Sodium 625.7, Carbohydrate 10.8, Fiber 2.2, Sugar 4.7, Protein 3.2

SWEET PEPPER SLAW

Sweet Pepper Slaw image

A tasty cabbage, onion, and red, yellow and green pepper slaw from a magazine clipping. Make-ahead; cover and refrigerate for up to 24 hours. Keeps well in the refrigerator. Great for picnics and pot lucks. Use a mandolin to thinly slice vegetables or use the fine slice blade of a food processor. I usually add a couple teaspoons of sugar to the dressing mixture but that is just personal preference.

Provided by foodtvfan

Categories Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cabbage, green, shredded (or use Napa cabbage)
1 cup red onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
Add vinegar, oil, salt and pepper.
Toss to coat.
Refrigerate until ready to serve.

TANGY CABBAGE SLAW

Tangy cabbage slaw image

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

Ingredients

250ml mayonnaise
zest and juice 1 lemon
2 tbsp cider vinegar
2 tbsp wholegrain mustard
1 tsp celery salt
¼ head white cabbage, very thinly sliced
¼ head red cabbage, very thinly sliced
2 carrots, julienned
1 large red onion, diced
2 sticks celery, thinly sliced

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

CREAMY CABBAGE AND SAUSAGE

Creamy Cabbage and Sausage image

Make and share this Creamy Cabbage and Sausage recipe from Food.com.

Provided by myangelhayden

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb bulk pork sausage
1/3 cup chopped onion
5 cups coarsely chopped cabbage
3/4 cup sour cream
3/4 cup shredded cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup soft breadcrumbs
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

In large ovenproof skillet cook sausage and onion over medium-high heat until sausage is brown.
Drain off fat from sausage and onion.
Stir in cabbage.
Cook, covered, over medium heat about 10 minutes or until cabbage is crisp tender, stirring occasionally.
Drain off any extra liquid from the pan.
Stir in sour cream, cheese, salt, and pepper.
In a seperate bowl, comine bread crumbs and melted butter or margarine.
Sprinkle over sausage mixture.
Bake uncovered , in a 375 degree oven for 20 minutes or until bread crumbs are golden.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

Steps:

Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3