Rutabaga Cole Slaw Food
RUTABAGA AND CARROT SLAW
Steps:
- Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.
CABBAGE AND RUTABAGA SLAW
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.
Nutrition Facts : Calories 126 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
RUTABAGA COLE SLAW
A different way to serve rutabaga -- raw! It hides nicely amongst the shredded cabbage. An easy salad that can be tossed together quickly.
Provided by ILuvRecipes
Categories Low Protein
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the lemon juice, sweetener, and salad dressing.
- Just before serving, toss all ingredients together.
- Variation: instead of shredded carrot, I've used 1 cup diced and unpeeled red apple for a nice change.
Nutrition Facts : Calories 138.9, Fat 7.5, SaturatedFat 1.6, Cholesterol 18.2, Sodium 269.4, Carbohydrate 15.3, Fiber 3.1, Sugar 8.9, Protein 4.9
TURNIP SLAW
I love turnips, raw, or cooked any way. I just found this recipe last week surfing the internet and immediately made it. I love it, if you like turnips, you will too. I used low fat mayo and sour cream. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
- Add turnips and mix well.
- Refrigerate 6 hours.
Nutrition Facts : Calories 114.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 7.7, Sodium 228.5, Carbohydrate 10.7, Fiber 1.4, Sugar 4.9, Protein 1.1
TURNIP COLESLAW
My mother gave this recipe to me, and it's one of my family's favorites. It's popular at church suppers, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place turnips in a large bowl. In a small bowl, combine the sour cream, sugar, parsley, vinegar, mayonnaise and salt; mix well. Pour over turnips; toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 159mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
GRANDMA MARTHA'S COLE SLAW
Make and share this Grandma Martha's Cole Slaw recipe from Food.com.
Provided by Denver cooks
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop together cabbage, carrots, and green onion.
- Add salt and pepper (to taste).
- Add vinegar, and sugar.
- Add Miracle Whip (just enough to coat).
- Mix together and chill before serving.
Nutrition Facts : Calories 84.3, Fat 0.2, SaturatedFat 0.1, Sodium 50.9, Carbohydrate 19.6, Fiber 5.4, Sugar 13.4, Protein 2.6
RUTABAGA SALAD
Combine couscous, rutabaga, and nutritional yeast, then pour on a dressing. You have an interesting combination of flavors! This makes a great vegetarian meal! This is a basic recipe. More herbs or extra vegetables may be added for color and flavor.
Provided by sueb
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
- Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
- Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
- Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 44.2 g, Fat 12.3 g, Fiber 6.7 g, Protein 11.7 g, SaturatedFat 1.9 g, Sodium 24 mg, Sugar 5.2 g
PA. GERMAN RED CABBAGE SLAW
If you love cabbage and are not a big fan of the cole slaws with lots of mayo, you'll love this recipe! German cole slaw is usually made with vinegar and no mayo which makes it a lot lower in fat. This is a compromise on that, and I really love the flavor of this dressing. Don't shy away from using lots of fresh ground black pepper! The dressing amounts are approximate: if you like more/less dressing on your salads, you can half the ingredients or double them - just keep the proportions the same. Sometimes, I add some chopped bacon for some more flavor. Also, you can use cashews, walnuts, pecans, your favorite nut, or any combination in place of almonds.
Provided by Stephanie Z.
Categories Apple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135.9, Fat 7.7, SaturatedFat 0.9, Cholesterol 4.7, Sodium 170.6, Carbohydrate 16.1, Fiber 4, Sugar 9, Protein 2.9
RED FLANNEL COLE SLAW
The term cole slaw comes from the Dutch, koolsla, for "cabbage salad". This cole slaw is a vibrant red from the cabbage, capsicum, radishes and beets.
Provided by KristinV
Categories Dutch
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beets in a medium size saucepan, cover with water and bring to the boil. Reduce the heat to low, cover and simmer until just tender (about 30 minutes). Drain and rinse under cold running water then peel and cut into matchsticks. Place in a large serving bowl along with the cabbage, capsicum and radishes. Set aside.
- In a small bowl whisk together the olive oil, orange juice, lemon juice, sugar, celery salt, Tabasco ad salt and pepper to taste until blended. Pour the dressing over the vegetables and stir to coat. Taste and adjust seasonings.
- Cover and refrigerate for at least 3 hours for best results.
Nutrition Facts : Calories 124.7, Fat 9.2, SaturatedFat 1.3, Sodium 40.3, Carbohydrate 10.7, Fiber 2.6, Sugar 6.7, Protein 1.8
RUBY COLE SLAW
Make and share this Ruby Cole Slaw recipe from Food.com.
Provided by charlie 5
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the cabbage to a medium thickness. Alternate layers of cabbage and onion in a bowl. Pour 3/4 C sugar over the vegetables and set aside.
- In a small pot bring to a boil 1 T sugar, vinegar, salt, celery seed and mustard. Add the vegetable oil and again bring to a boil.
- Pour over the vegetables. Cover and refrigerate while hot for 3 hours. Toss and refrigerate 1 hour more.
Nutrition Facts : Calories 654.1, Fat 55.1, SaturatedFat 7.1, Sodium 623, Carbohydrate 40.8, Fiber 3.5, Sugar 33.8, Protein 2.5
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