Purple Apple Slaw With Peanut Butter Dressing Food

PURPLE APPLE SLAW

Steps:

• In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.

PURPLE APPLE SLAW WITH PEANUT BUTTER DRESSING

Steps:

• Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
• Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

PEANUT APPLE SALAD

Steps:

• In a bowl, combine the yogurt, honey, salt and pepper. Add the fruit, vegetables and nuts; gently stir to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl if desired.

APPLE SALAD WITH PEANUT BUTTER DRESSING

Steps:

• In a large bowl, toss apples with lemon juice. Add the banana, carrot, mango, coconut and walnuts if desired. Combine dressing ingredients; pour over apple mixture and toss to coat. Chill until serving.

COLESLAW WITH PEANUT DRESSING

Steps:

• Whisk together vinegar, peanut butter, oil, brown sugar, ginger, garlic, and soy sauce in a small bowl until well blended.
• In a large salad bowl, toss together cabbages, carrots, peppers, green onions, and cilantro.
• Drizzle dressing over the veggies, toss to coat.
• Sprinkle chopped peanuts on top before serving.
• You can make this up to 24 hours ahead and chill, then let stand at room temperature for 30 minutes before serving.

PEACH, GINGER & PEANUT BUTTER SLAW

Steps:

• In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a dressing consistency.
• In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
• In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and 3/4 of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea sa.t. Serve topped with toasted nuts, seeds, and sliced peaches.

APPLE COLE SLAW

Steps:

• 1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
• My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for.
• For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice.
• I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.

PURPLE APPLE COLE SLAW

Steps:

• In a large serving bowl toss together the cabbage, onion and apples.
• In a small bowl, whisk together the dressing.
• Pour over the veggie mixture, and stir to coat.
• Serve chilled on a leaf of green cabbage as garnish.

PURPLE APPLE SLAW WITH PEANUT BUTTER DRESSING

Steps:

• Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
• Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.