Best Broccoli And Red Cabbage Slaw Recipes
BROCCOLI SLAW
Steps:
- Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
- Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
- Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.
BROCCOLI SLAW
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. -Konny Thomas, Citrus Heights, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients and toss. Refrigerate, covered, at least 2 hours. Stir before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
CABBAGE AND BROCCOLI SLAW WITH VINEGAR DRESSING
This broccoli slaw is a light version of a coleslaw because it doesn't have a heavy mayonnaise dressing--but it's still delicious! Best if refrigerated overnight.
Provided by Cinderella
Categories Salad Coleslaw Recipes No Mayo
Time 8h15m
Yield 4
Number Of Ingredients 12
Steps:
- Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
- Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.4 g, Fat 7 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 212 mg, Sugar 10.4 g
RED CABBAGE SLAW
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.
Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
BROCCOLI AND RED CABBAGE SLAW
Simple broccoli slaw with red cabbage is a colorful and flavorful summer side dish.
Provided by Crissy Page
Categories Salads
Time 2h15m
Number Of Ingredients 9
Steps:
- In a large bowl, add the store-bought broccoli slaw mix, dried cranberries, sunflower seeds and shredded cabbage. Stir to mix the ingredients.
- In a small bowl, whisk together the red wine vinegar, olive oil, brown sugar, salt, and pepper. Pour this over the slaw mixture and toss to fully coat. Cover the bowl and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 141 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 700 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
RED CABBAGE COLESLAW WITH BROCCOLI AND RED PEPPER
This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners.
Provided by Babs in Toyland
Categories Vegetable
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
- Transfer to a 4 quart bowl.
- Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
- Toss until well mixed.
- Chill at least 4 hours or up to 8 hours before serving.
- To serve, toss well, drain off any excess liquid and adjust the seasonings.
- Serve chilled in a large bowl.
Nutrition Facts : Calories 145.7, Fat 7.7, SaturatedFat 1.1, Sodium 280.6, Carbohydrate 18.5, Fiber 4.2, Sugar 11.2, Protein 3.5
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