Time 50m Yield 4 servings Number Of Ingredients 10 Steps:
Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Yield Serves 4 as a side or 8-10 as a topping Number Of Ingredients 11 Steps:
In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.
Time 4h15m Yield 6 Number Of Ingredients 8 Steps:
Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.
Time 30m Number Of Ingredients 16 Steps:
Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions. Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right. To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve. To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Time 15m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss just before serving; serve with a slotted spoon.
Yield Makes about 4 1/2 cups Number Of Ingredients 6 Steps:
In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.) Serve coleslaw chilled or at room temperature.
Time 15m Number Of Ingredients 5 Steps:
In a large bowl, mix together mayonnaise and vinegar. Add cabbage and apples; season with coarse salt and ground pepper, and toss to coat. Refrigerate, covered, until ready to serve.
Time 10m Number Of Ingredients 5 Steps:
Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins. Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don’t season or dress until the last minute.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well. In small bowl, mix mayonnaise, sugar and vinegar. Pour over cabbage mixture and mix well. Refrigerate at least 1 hour before serving. Just before serving, mix in red cabbage.
More about “red cabbage citrus slaw recipes”
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Combine red cabbage, celery root, carrot, and green onions in a large bowl. Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.
