Winter Slaw Food

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WINTER SLAW



Winter Slaw image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 9

6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 (6-ounce) chunk good Parmesan cheese

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.

WINTER SLAW WITH WARM CELERY SEED DRESSING



Winter slaw with warm celery seed dressing image

This coleslaw uses a vinaigrette instead of mayonnaise to create a super healthy veggie salad dish

Provided by Good Food team

Categories     Buffet, Side dish

Time 20m

Number Of Ingredients 9

200g thick green bean , halved lengthways, then cut in 2
1 small head white cabbage , shredded
1 small white onion , diced
4 large carrots , shredded
5 tbsp sunflower oil
5 tbsp cider vinegar
4 tbsp caster sugar
1 tsp celery seeds
1 tbsp wholegrain mustard

Steps:

  • Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.
  • In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

Nutrition Facts : Calories 94 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.09 milligram of sodium

WINTER SLAW OF KALE AND CABBAGE



Winter Slaw of Kale and Cabbage image

Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.

Provided by Annacia

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

4 cups shredded kale, stems removed (4 ounces)
1 teaspoon salt
1 tablespoon olive oil
4 cups shredded savoy cabbage
1 cup shredded purple cabbage
1 cup shredded carrot (2 medium)
3/4 cup packed finely snipped Italian parsley (flat-leaf)
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons sliced green onions (1)
1 tablespoon white wine vinegar
1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 teaspoon sugar
1 garlic clove, minced
1/2 cup pepitas, toasted (pumpkin seeds)

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.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD



Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories     Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

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.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

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