Green Parsley Slaw Food

GREEN APPLE SLAW WITH PECANS

Green Apple Slaw with Pecans image

Provided by Guy Fieri

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup plain unsweetened yogurt
1/4 cup mayonnaise
2 teaspoons cider vinegar
1 teaspoon honey
1 teaspoon lemon juice
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
2 Granny Smith apples, core removed and cut into thin slices
3 cups finely sliced green cabbage
2 cups finely sliced red cabbage
1 cup grated carrots
1/2 cup finely sliced sweet onions
1 cup toasted pecans, roughly chopped

Steps:

In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes.
Serve topped with the toasted pecans.

GREEN SLAW

Green Slaw image

Provided by Guy Fieri

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 teaspoon seeded and minced serrano pepper
1 teaspoon freshly ground black pepper
3 cups napa cabbage, cut in 1/2 vertically, cored, curly middle discarded, cut horizontally in 1/4-inch thick pieces
1 medium Granny Smith apple, julienned
1 cup peeled and julienned jicama
2 cups fresh bean sprouts
1 tablespoon minced green onion, white and light green part only
1/4 cup golden raisins
1 teaspoon salt

Steps:

To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.

RED AND GREEN COLESLAW

Red and Green Coleslaw image

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fresh parsley leaves
1/2 head red cabbage, cut into wedges to fit food processor feeder tube
1/2 head green cabbage, cut into wedges to fit food processor feeder tube
1 carrot, peeled
1/2 cup cider vinegar
1/2 cup safflower oil or 1/2 cup other vegetable oil
5 tablespoons honey
1 tablespoon water
1 1/2 teaspoons salt

Steps:

Using a food processor and the steel knife mince parsley using on/off turns.
Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
Refrigerate several hours or overnight.
Toss before serving.

PARSLEY SLAW

Parsley Slaw image

Your favorite coleslaw recipe may just have a competitor for the house favorite. This Parsley Slaw is colorful, flavorful-and ready to eat in 20 minutes.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 8

Ingredients

2 cups coarsely chopped Italian parsley
2 cups snow peas, blanched, halved
2 cups matchlike carrot sticks
4 green onions, finely chopped
12 small radishes, thinly sliced
1/3 cup KRAFT Asian Toasted Sesame Dressing
zest and juice from 1 lime
2 Tbsp. sesame seed, toasted

Steps:

Combine parsley and vegetables in large bowl.
Mix remaining ingredients; drizzle over salad.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 7 g, Protein 4 g

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

Green Apple, Cabbage, and Caraway Slaw image

At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.

Provided by Food Network

Categories side-dish

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

6 cups finely shredded green cabbage
2 red bell peppers, cored, seeded, and thinly sliced
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white wine vinegar
2 tablespoons finely chopped Spanish onion
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
Sea or kosher salt and freshly ground black pepper
4 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
2 cups small watercress sprigs
2 tablespoons finely chopped shallots
2 tablespoons thinly sliced (on the bias) red chile pepper
2 tablespoons thinly sliced (on the bias) scallions
1/2 cup fresh dill leaves
1/4 cup chopped fresh flat-leaf parsley

Steps:

Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

GREEN GODDESS SLAW

Green Goddess Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
4 anchovy fillets
2 green onions, green parts only
2 tablespoons fresh parsley leaves
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives
6 cups shredded cole slaw mix (shredded cabbage and carrots)
Salt and freshly ground black pepper

Steps:

In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper.

SWEET AND-SOUR COLESLAW

Sweet and-Sour Coleslaw image

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced (1/4 cup)
1/2 cup sugar
1/2 cup white wine vinegar, white vinegar or cider vinegar
1/4 cup vegetable oil
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt

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.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

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Green Parsley Slaw Food

GREEN APPLE SLAW WITH PECANS

GREEN SLAW

RED AND GREEN COLESLAW

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

PARSLEY SLAW

Your favorite coleslaw recipe may just have a competitor for the house favorite. This Parsley Slaw is colorful, flavorful-and ready to eat in 20 minutes.

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

GREEN GODDESS SLAW

SWEET AND-SOUR COLESLAW

With a vinegar and sugar base, this tart but refreshing coleslaw is perfect for summer and packed with veggies.

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