Time 1h30m Yield 6 Number Of Ingredients 11 Steps:
Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking. Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Time 35m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 250 degrees F. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool. In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette. In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.
Time 15m Yield 8-10 servings. Number Of Ingredients 7 Steps:
Drain pineapple, reserving 2 tablespoons juice in a small bowl. Set pineapple aside. Stir mayonnaise and sugar into juice. , In a large bowl, combine cabbage, apples, marshmallows, walnuts and pineapple. Just before serving, add dressing and toss to coat.
Yield Makes 2 cups Number Of Ingredients 7 Steps:
Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine. Let stand at room temperature for 1 hour before using.
Time 10m Yield 4-6 servings. Number Of Ingredients 7 Steps:
In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions. , In a small bowl, whisk the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat. Serve with a slotted spoon. Refrigerate leftovers.
Time 15m Yield Makes enough for 12-16 pulled pork buns Number Of Ingredients 10 Steps:
Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously. Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
Time 15m Number Of Ingredients 10 Steps:
Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
Time 15m Yield 4 Number Of Ingredients 10 Steps:
In a large skillet, over medium heat, sauté the onion for about 3 minutes or until just soft. Add the cabbage and cherries and sauté until the cabbage just begins to soften, about 3 minutes. Remove from the heat and toss in the apples. In a small bowl, whisk together the mustard, honey, vinegar and apple juice. Pour the dressing into the slaw and toss. Salt and pepper to taste. Serve warm, room temperature or cold.
