Red Cabbage Slaw Food

RED CABBAGE SLAW

Steps:

• Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
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RED CABBAGE SLAW

Steps:

• Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
• Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
• YAY! Coleslaw!

RED CABBAGE SLAW

Steps:

• Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
• Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

RED CABBAGE SLAW

Steps:

• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

RED CABBAGE SLAW

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

RED CABBAGE AND FRUIT SLAW

Steps:

• In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
• In small bowl, mix mayonnaise, sugar and vinegar.
• Pour over cabbage mixture and mix well.
• Refrigerate at least 1 hour before serving.
• Just before serving, mix in red cabbage.

RED-CABBAGE SLAW

Steps:

• In a large bowl, mix together mayonnaise and vinegar.
• Add cabbage and apples; season with coarse salt and ground pepper, and toss to coat. Refrigerate, covered, until ready to serve.

RED CABBAGE SLAW WITH CILANTRO AND CITRUS

Steps:

• In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

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.

RED CABBAGE & PICKLED CHILLI SLAW

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

RED CABBAGE VINEGAR BASED COLE SLAW

Steps:

• Shred red cabbage into 1-1/2 inch shred, very thin, if possible. Slice onions very thin and then cut slice into quarters. Slice red and green peppers into thin slices, then quarters. Mix together well. Add rest of ingredients and mix well. Cover and refrigerate for 2-3 hours to meld flavors. Cooking time is chilling time. ENJOY!

RED CABBAGE SLAW

Steps:

• Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
• Quarter the cabbage and cut out the core.
• Shred the purple cabbage leaves.
• Combine cabbage,carrots and onions in a large bowl.
• Douse the vegetables with malt vinegar.
• season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
• Stir in the mayonnaise and mustard.
• Taste for seasonings.
• The final outcome should be a creamy and tart slaw.
• Serve cold or at room temperature.
• Store leftovers in the refrigerator.

CRUNCHY RED CABBAGE SLAW SALAD

Steps:

• Using a large knife, shred the cabbage.
• Place in a large bowl with the carrot, apple and green onions.
• Whisk the mayonnaise, vinegar and oil. Season.
• Toss with the salad and serve.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

PA. GERMAN RED CABBAGE SLAW

Steps:

• In a food processor, chop cabbage, carrot, celery, and onion (separately).
• Mix together chopped ingredients in a bowl.
• Add in chopped apple and almonds.
• In a separate bowl, mix dressing ingredients.
• Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together.
• You can store it in the refrigerator for up to one week.