Italian Slaw Salad Food

COLESLAW WITH ITALIAN DRESSING

Steps:

• In a saucepan, bring olive oil, cider vinegar, sugar, garlic, basil, salt and pepper to a boil. Boil for 30 seconds and remove from heat. Allow to cool slightly.
• Pour warm dressing over cabbage, and toss to coat. Allow to stand until salad is cool. When cooled, cover and place in refrigerator to chill. When ready to serve, stir to mix cabbage.

ITALIAN CABBAGE SALAD

Steps:

• Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
• Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
• Refrigerate salad 1 hour before serving.

GRANNY'S ITALIAN SLAW

Steps:

• In large bowl alternate layers of shredded cabbage and onion.
• Top with 7/8 cup sugar.
• In medium sauce pan bring all remaining ingredients just to boil, stirring.
• Remove from heat and while still hot pour over cabbage and onions.
• Cover and let stand for 4-6 hours before serving.

ITALIAN FENNEL COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

ITALIAN SLAW SALAD

Steps:

• Whisk the marmalade or jam together with vinegar and oil, streaming extra-virgin olive oil in. Add shredded radicchio to salad bowl along with peppers and onions. Toss to combine the salad and season the slaw with salt and pepper, to taste.

CRUNCHY ASIAN SALAD

Steps:

• Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
• Add dressing; toss to evenly coat noodle mixture.

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

ITALIAN TUNA COLE SLAW

Steps:

• Put all ingredients in a bowl with a snap-lid.
• I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
• Shake well to mix.
• Keep refrigerated til ready to eat.
• Can add cheese, olives, tomatoes as desired.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

EASY ITALIAN COLESLAW

Steps:

• Combine coleslaw blend and bell pepper in large bowl.
• Mix remaining ingredients. Add to coleslaw mixture; toss to coat.