Best Cabbage And Tomato Slaw With Sherry Mustard Viniagrette Recipes

The Best Vinegar Coleslaw image

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

Cabbage Salad with Mustard Vinaigrette image

Yield Serves 6

Number Of Ingredients 7

a 1 1/2-pound piece white or green cabbage
a 1/2-pound piece red cabbage
1/21/3 cup packed fresh flat-leafed parsley leaves
1 1/2 teaspoons Dijon mustard
2 1/2 tablespoons red-wine vinegar
3/4 teaspoon salt
5 tablespoons extra-virgin olive oil

Steps:

Cut cabbage into thin shreds and chop parsley. In a small bowl whisk together mustard, vinegar, and salt until combined. Whisk in oil in a slow stream, whisking until emulsified.
In a large bowl toss together cabbage, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.

Spiced Tomato and Cabbage Slaw image

Provided by Opal L. Nutt

Yield Serves 6 to 8

Number Of Ingredients 14

4 cups thinly sliced cabbage
1 3/4 pounds plum tomatoes, seeded, thinly sliced into strips
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
1 jalapeño chili, seeded, thinly sliced
1/4 cup salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon celery seeds
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon turmeric

Steps:

Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl.
Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving.