Zesty Confetti Slaw Food

CONFETTI SLAW WITH SPICY PEANUT DRESSING

Steps:

• Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
• In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.

ZESTY COLESLAW

Steps:

• In a large bowl, mix the first 6 ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

ZESTY & CRUNCHY SPROUT SLAW

Steps:

• Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don't catch. Leave to cool with the almonds.
• Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

ZESTY CONFETTI SALAD WITH QUINOA

Steps:

• Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
• Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
• In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
• In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.

COLORFUL CONFETTI SLAW

Steps:

• Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving.

ZESTY NAPA SLAW

Steps:

• Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
• Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.

CONFETTI COLESLAW

Steps:

• Cut the pepper, and green onions into 2" cubes and coarsely chop in the following order using a food processor with the regular steel blade: drop the garlic through the feed tube with the motor running, add pepper and green onion until coarsely chopped. Empty into a large bowl. Add julienned carrots.
• Change to the slicer blade, cut cabbage into wedges to fit in the feeding tube. Discard the core - it is the wrong texture and has a very sharp flavor. When my mother made coleslaw she would always save the core for my father to eat. He loved it, so naturally we kids wanted to eat it too, until we tasted it, that is) Slice using light to medium pressure otherwise the slices will be too thick. (By hand, cut through the wedges from the core side out, and slice very thinly.) Add to the carrot- red pepper mixture.
• Combine the ingredients for the dressing in a saucepan and bring to a boil. Once the sugar has melted (less than a minute), pour the hot dressing over the coleslaw mixture and toss well.
• Transfer to a large container, cover tightly and refrigerate for at least one hour but preferably until the next day.

ZESTY HOMEMADE SPAGHETTI SAUCE

Steps:

• In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
• In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
• Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.

CONFETTI COLESLAW

Steps:

• In a large bowl, combine cabbage, carrot, green onion, chill.
• Mix together salad dressing ingredients with a wire whisk.
• Just before serving the coleslaw, add in the tomato and toss in the dressing.

ZESTY ASIAN SLAW

Steps:

• In a large bowl, combine all ingredients for salad except noodles.
• Stir well to combine.
• In another bowl, add all ingredients for dressing, including reserved spice package from noodles, mixing well till sugar is dissolved.
• Pour the dressing over the slaw, toss to coat well.
• Let marinate for at least 15 minutes.
• Add noodles just before serving.

ZESTY CONFETTI SLAW

Steps:

• Chop and slice all vegetables. Mix in bowl.
• Make the dressing using everything except the oil. Stream the oil into the mixture & whip to emulsify.
• Pour over the vegetables & mix. Stir in the sesame seeds.
• Cover with plastic wrap & chill at least 30 minutes before serving.