Winter Slaw Salad Food

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

Steps:

• Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
• Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
• One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
• Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
• This coleslaw can also be garnished with finely chopped parsley, for extra colour.

WINTER SLAW

Steps:

• With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
• Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

ASIAN WINTER SLAW

Steps:

• Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, green onions, and cilantro in large bowl. toss with dressing.

WINTER SLAW WITH RED PEARS AND PUMPKIN SEEDS

Steps:

• Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
• Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

WINTER SLAW OF KALE AND CABBAGE

Steps:

• In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
• prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
• For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
• Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.