Double Cabbage Slaw Food

DOUBLE CABBAGE SLAW

Double Cabbage Slaw image

Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 7

Ingredients

1/2 small purple cabbage, shredded
1/2 small green cabbage, shredded
1 teaspoon sugar
1/2 cup plain nonfat yogurt
1 tablespoon lemon juice
1/4 cup poppy seeds
Kosher salt and freshly ground black pepper

Steps:

Combine the cabbages in a large bowl.
In a small bowl, whisk together the sugar, yogurt, and lemon juice. Spoon over the cabbage and toss to combine thoroughly. Sprinkle the poppy seeds into the bowl.
Season with salt and pepper and serve.

TWO-CABBAGE SLAW

Two-Cabbage Slaw image

If you'd like to make a summer barbecue festive, bring out this eye-catching side dish. It's a great way to use up homegrown produce. The light zesty dressing complements all the garden-fresh flavors.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 cups shredded green cabbage
1 cup shredded red cabbage
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 green onions, finely chopped
DRESSING:
1 cup reduced-fat sour cream
3 tablespoons tarragon vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon celery seed
1/4 teaspoon white pepper

Steps:

In a large bowl, combine the cabbages, peppers and onions. In a small bowl, combine the dressing ingredients. Pour over cabbage mixture;toss to coat. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 465mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

CABBAGE SLAW

Cabbage Slaw image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 cups green or red cabbage, thinly sliced or shredded
2 carrots, julienne or shredded
1 red pepper, julienne
2 scallions, thinly sliced
1/2 medium onion, julienne
1/2 cup mint, chiffonade
1/4 cup peanut oil
1 tablespoon sesame oil
2 tablespoons lime juice
2 tablespoons sugar
Salt
Fresh ground pepper

Steps:

Combine the first 6 ingredients in a bowl. In another bowl, mix peanut and sesame oil, lime juice, and sugar until dissolved, then season with salt and pepper to taste. Pour over cabbage mixture.

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded

Steps:

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

Spicy Napa Cabbage Slaw with Cilantro Dressing image

Provided by Ruth Cousineau

Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

Steps:

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

PEANUT CHICKEN WITH CABBAGE SLAW

Peanut Chicken with Cabbage Slaw image

Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot or cold.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 boneless, skinless chicken breast half (about 6 ounces)
Coarse salt and ground pepper
4 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 cup shredded cabbage
2 scallions, thinly sliced on the diagonal
1 small carrot, shredded
1 teaspoon grated peeled fresh ginger
1 tablespoon smooth peanut butter
1 teaspoon reduced-sodium soy sauce

Steps:

In a small skillet, heat vegetable oil over medium. Season chicken with salt and pepper; cook until browned and opaque throughout, about 6 minutes per side.
Meanwhile, make slaw: In a medium bowl, whisk 3 teaspoons vinegar, sugar, and sesame oil. Add cabbage, scallions, carrot, and ginger; toss to combine. Set aside.
Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.
Mound slaw on a serving plate. Thinly slice chicken crosswise on the diagonal. Place alongside slaw; spoon a little sauce on the plate, and serve remaining sauce on the side.

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

RED CABBAGE SLAW

Red Cabbage Slaw image

I made this for a cook out. It was very good and tangy. The cabbage was crisp. It even stayed nice and crisp two days later.

Provided by Jane from Ohio

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 head purple cabbage
3 carrots, peeled and grated
1 red onion, peeled and very finely sliced
1 cup malt vinegar
kosher salt
1 1/2-2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
Quarter the cabbage and cut out the core.
Shred the purple cabbage leaves.
Combine cabbage,carrots and onions in a large bowl.
Douse the vegetables with malt vinegar.
season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
Stir in the mayonnaise and mustard.
Taste for seasonings.
The final outcome should be a creamy and tart slaw.
Serve cold or at room temperature.
Store leftovers in the refrigerator.

Nutrition Facts : Calories 299.2, Fat 20.1, SaturatedFat 2.9, Cholesterol 15.3, Sodium 534.8, Carbohydrate 29.4, Fiber 4.3, Sugar 11.4, Protein 3.2

PA. GERMAN RED CABBAGE SLAW

Pa. German Red Cabbage Slaw image

If you love cabbage and are not a big fan of the cole slaws with lots of mayo, you'll love this recipe! German cole slaw is usually made with vinegar and no mayo which makes it a lot lower in fat. This is a compromise on that, and I really love the flavor of this dressing. Don't shy away from using lots of fresh ground black pepper! The dressing amounts are approximate: if you like more/less dressing on your salads, you can half the ingredients or double them - just keep the proportions the same. Sometimes, I add some chopped bacon for some more flavor. Also, you can use cashews, walnuts, pecans, your favorite nut, or any combination in place of almonds.

Provided by Stephanie Z.

Categories Apple

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 red cabbage
1 large carrot
1 medium onion
2 large celery ribs
1 large apple, chopped
1/4 cup almonds, chopped
1/3 cup light mayonnaise
2 tablespoons apple cider vinegar
1/2-1 teaspoon black pepper
salt, to taste

Steps:

In a food processor, chop cabbage, carrot, celery, and onion (separately).
Mix together chopped ingredients in a bowl.
Add in chopped apple and almonds.
In a separate bowl, mix dressing ingredients.
Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together.
You can store it in the refrigerator for up to one week.

Nutrition Facts : Calories 135.9, Fat 7.7, SaturatedFat 0.9, Cholesterol 4.7, Sodium 170.6, Carbohydrate 16.1, Fiber 4, Sugar 9, Protein 2.9

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