Spinach And Cabbage Slaw Food

SPINACH SLAW

Steps:

• In a large bowl, toss lettuce, spinach and cabbage; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.

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.

CABBAGE SLAW

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

SPINACH COLESLAW

Steps:

• Whisk together all ingredients except cabbages and spinach.
• Add the cabbages and spinach.
• Toss and let coleslaw sit 30 minutes before serving.

MY CABBAGE AND SPINACH SALAD

Steps:

• Whisk together the garlic, salt, Dijon, honey, balsamic and oil.
• Spread pine nuts in an iron skillet. Heat until toasted.
• Add ham. Sauté until crisp.
• Add cabbage. Cover. Cook 8 minutes.
• Add spinach. Sauté until just wilted.
• Toss in vinaigrette.
• Serve warm.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

SNAP PEA AND CABBAGE SLAW

Steps:

• Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
• DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.