Festive Red Slaw Food

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

JICAMA CILANTRO RED CABBAGE SLAW

Steps:

• Whisk dressing in a large bowl.
• Add the salad ingredients mixing to combine all. season to taste.
• Chill for a couple hours to over night for flavors to meld.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

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.

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

FESTIVE RED SLAW

Steps:

• In a large bowl, combine the cabbage, apples, and red onion.
• In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, celery seeds and black pepper until well combined. Add dressing to salad; toss to coat. Cover and chill for at least 2 or up to 24 hours. Makes 6 to 8 servings.

FESTIVE COLESLAW

Steps:

• Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
• Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.

FESTIVE RED SLAW

Steps:

• 1. In a large bowl, combine the cabbage, apples and onion. Toss well.
• 2. For dressing: In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, celery seeds, and black pepper. Add dressing to salad; toss to coat. Cover and chill at least 2 hours and up to 24 hours.

RED CABBAGE SLAW

Steps:

• Chop, minced or shred cabbage as desired. Place in a large mixing bowl.
• Toss with apple cider vinegar. (If using honey, whisk with apple cider vinegar before adding to cabbage).
• Toss with Kosher salt, ground black pepper and olive oil.
• Cover, refrigerate and marinate for 1 hour to 24 hours.
• Toss again and drain before serving.
• If you tried this recipe, come back and let us know how it was!