Iceberg And Cabbage Slaw Food

SOUTHWEST ICEBERG SLAW

Steps:

• In a small bowl, whisk the sour cream, lime juice, onion, jalapeno, salt and pepper. In a large bowl, combine the lettuce, avocado, tomatoes and carrot. Pour dressing over salad; toss to coat.

CUCUMBER-CABBAGE SLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Steps:

• Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

LONG BEACH COLESLAW

Steps:

• In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.
• In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
• Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.

CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Steps:

• For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
• For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
• For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
• Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
• For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

LETTUCE SLAW

Steps:

• Chop all vegetables and place in a medium sized bowl. Mix together mayonnaise, sweetener and vinegar. Adjust according to taste. Pour dressing over mixture and serve.

TANGY CABBAGE SLAW

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.