CHRISTMAS SLAW
A nutty winter salad which is superhealthy, quick to prepare and finished with a light maple syrup dressing
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
CHRISTMAS COLESLAW
This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.
Provided by Outta Here
Categories Low Protein
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cabbages, cranberries and onions in a large bowl.
- Whisk together oil, juice, salt and pepper. Stir in cilantro.
- Pour over cabbage mixture and toss.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 175.3, Fat 9.4, SaturatedFat 0.7, Sodium 303, Carbohydrate 24.4, Fiber 2.4, Sugar 19.2, Protein 1
FESTIVE COLESLAW
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield 25 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 8 grams, TransFat 0 grams
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.
Nutrition Facts : Calories 131 calories, Carbohydrate 11 g, Fat 9 g, Protein 1 g, SaturatedFat 1 g, Sodium 268 mg, Sugar 8 g
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- To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
- In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on top of the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
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