AUNTIE'S CARAWAY COLESLAW
Steps:
- Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.
WHITE CABBAGE & RADISH SLAW
This healthy, crunchy slaw has a pop of chilli and a slight sweetness from the orange dressing that makes an addictive side dish to a spicy main course
Provided by Sara Buenfeld
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Mix the orange juice, vinegar, chilli and onion in a large bowl, and mix with a little salt. Add the cabbage, radishes and coriander, and toss really well.
Nutrition Facts : Calories 48 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein
WHITE CABBAGE, RADISH, MINT AND CARAWAY SALAD (SLAW)
Another Karen Martini recipe from her cookbook "cooking at home". She suggests to serve this slaw salad with fried fish, ceal schnitzel, sausages or roast pork.
Provided by Jubes
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice the cabbage and radish. Place in a large bowl.
- Add the torn mint leaves and finely chopped red onion. Set aside.
- In a small bowl, add all of the dressing ingredients. Whisk until smooth.
- Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
- Set the salad aside for at least 5 minutes before serving.
Nutrition Facts : Calories 153.6, Fat 14.6, SaturatedFat 2, Sodium 16.3, Carbohydrate 6.5, Fiber 2.6, Sugar 3.2, Protein 1.4
CABBAGE-AND-CARAWAY SLAW
Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch of hot dogs on a sweltering summer day as it is paired with your tailgate favorites.
Provided by Sam Sifton
Categories quick
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cut cabbage, apples, scallions and watercress.
- In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
- Pour the dressing over the greens, and toss well to combine.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
SHREDDED CABBAGE AND RADISH SALAD
This take on slaw includes the familiar green cabbage but adds thinly sliced radishes for added crunch and pepperiness. Lime juice and Cotija cheese give it a Tex-Mex flair.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cabbage, radishes, and lime juice. Season with salt and pepper and toss well. Let sit 10 minutes. Top with cheese just before serving.
Nutrition Facts : Calories 78 g, Cholesterol 2 g, Fat 3 g, Fiber 3 g, Protein 4 g
THAI-STYLE CABBAGE SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Mint Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.
NAPA CABBAGE AND CARAWAY SLAW
Categories Salad Side No-Cook Quick & Easy Low Cal Low Sodium Healthy Cabbage Caraway Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.
SHREDDED CABBAGE & RADISH SLAW
Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.
Yield serves 6
Number Of Ingredients 9
Steps:
- Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.
- Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.
- Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.
- Transfer to a serving dish and garnish with a fresh sprig of cilantro.
- TECHNIQUES
- Shredding Cabbage
- The slicing side of a box grater works really well for this. However, if you don't have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.
- Marinating the Vegetables
- I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don't have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.
- ADVANCE PREPARATION
- The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.
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