Grilled Red And Green Cabbage Slaw Food

GRILLED CRUNCHY COLESLAW

Steps:

• Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE

Steps:

• Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.

GRILLED RED AND GREEN CABBAGE SLAW

Steps:

• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
• Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
• Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

RED AND GREEN CABBAGE SLAW

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.

LINDA'S RED AND GREEN CABBAGE SALAD

Steps:

• Combine all dressing ingredients, except mayonnaise, in a small pan.
• Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
• In a lg. bowl, combine all salad ingredients, and mix well.
• Add dressing, and mix well. Let cool.
• Add mayonnaise and mix well.
• Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

RED AND GREEN COLESLAW

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.