Rosy Beet Napa Cabbage Slaw Food

EASY NAPA CABBAGE SLAW RECIPE

Steps:

• Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
• Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
• Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
• Toss dressing with cabbage and chill for 5-10 minutes before serving.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

BEET AND CABBAGE SALAD

Steps:

• Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
• Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.

CABBAGE AND BEET SALAD RECIPE

Steps:

• In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
• Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
• Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
• Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.

NAPA CABBAGE SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

ROSY BEET NAPA CABBAGE SLAW

Steps:

• Combine vegetables and parsley in a large bowl.
• In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil, stirring until sugar is dissolved.
• Pour over vegetables and toss.
• Add dill and chives and mix in well.
• Cover and marinate overnight.
• Stir well. Just before serving, drain off excess liquid.
• Stir in sour cream and salt and pepper to taste.

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.

NAPA CABBAGE AND SNOW PEA SLAW

Steps:

• To prepare dressing, combine first 6 ingredients, stirring with a whisk.
• To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.

SESAME ALMOND NAPA SLAW

Steps:

• Mix together cabbage and green onions in a large bowl.
• In a medium skillet saute sesame seends and almonds in the butter over medium heat until the almonds are golden.
• Add to cabbage.
• Stir together everything else until the bouillon is dissolved.
• Pour over slaw and toss.
• You can eat right away or chill a bit, just stir before serving.

BEET AND RED CABBAGE SLAW

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

NAPA CABBAGE SLAW

Steps:

• Mix and enjoy.

ASIAN NAPA CABBAGE SLAW

Steps:

• In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
• Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

SHREDDED BEET AND CABBAGE SLAW

Steps:

• Whisk first 3 ingredients until blended.
• Combine cabbage, beets and onions in large bowl. Add vinegar mixture; mix lightly. Let stand 15 min.
• Sprinkle with nuts.