Devinely Skinny Coleslaw Food

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

CLASSIC CREAMY COLESLAW

Steps:

• Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.
• Serve chilled.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SWEET AND SPICY COLESLAW

Steps:

• Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
• Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

DEVINELY SKINNY COLESLAW

Steps:

• Put the vinegar, splenda, and salad dressing in a bowl and whip with your wire whisk until smooth.
• This will take a few minutes Add in the Salt and Celery Seeds, stir gently and pour over your favorite cabbage mix.
• This recipe is 0 weight watcher points if you use Cabbage, Carrots, and a bit of onion, or some other 0 point vegetables.

RED CABBAGE AND FENNEL COLESLAW

Steps:

• Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt.
• Serve.

SWEET & SOUR BEEF-CABBAGE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme, cook, stirring until beef is mostly browned, about 4 minutes.
• Add in pepper-onion mix and apple; cook, stirring for 2-3 minutes more.
• Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors.
• Stir in cabbage and cook until just barely tender, 3-4 minutes more. Season to taste with vinegar, salt and pepper.

CALICO COLESLAW

Steps:

• Combine chilled vegetables.
• Combine remaining ingredients, stirring to dissolve sugar.
• Pour dressing over vegetables.

CHICKEN SALAD DIJON WITH GRAPES AND APPLES

Steps:

• Preheat grill to high heat.
• Rub chix on all sides with 1 tsp olive oil.
• Season to taste with salt and pepper.
• Grill on high heat for 3-5 minutes per side, or until the chix is no longer pink inside.
• Let the chix cool, then cut into bite-sized cubes.
• Whisk together the remaining 2 tsp EVOO (in a large bowl), yogurt and mustard.
• Add chix, celery, grapes and apple.
• Gently toss the mixture well to combine.
• Season to taste with salt and pepper.
• Garnish with lettuce leaves, if desired.