Best Cabbage Tomato Slaw Recipes

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa, image

Grilled Mahi Mahi Tacos With Red Cabbage Slaw, Tomato And Avocado Salsa And Pineapple Hot Sauce is the whole name for this lovely recipe. Created by Bobby Flay for a wedding on FoodNetwork, and it was a big hit with all the guests at the wedding. I wanted to share this lovely recipe with you all. It took me about 3 hrs. to make this dish, but it is well worth it! Be careful when making the Charred Pineapple-Habanero Hot Sauce using the the habanero chiles, as it is HOT with 2! I would suggest only 1 if you don't like real hot and spicy.

Provided by FoodieFanatic

Categories Mahi Mahi

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 36

Ingredients

4 (8 ounce) mahi mahi fillets
2 tablespoons canola oil
salt & freshly ground black pepper
8 (6 inch) flour tortillas, cut into 2 1/2-3-inch circles, and deep fried
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaf, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup cilantro leaf, chopped
salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocadoes, peeled, pitted, and diced
1/2 small red onion, finely chopped
1 serrano chili, finely diced
1 -2 lime, juice of
2 tablespoons canola oil
1 -2 teaspoon honey
3 tablespoons chopped cilantro leaves
salt & freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 (20 ounce) container frozen pineapple, puree, thawed (see note)
2 habanero peppers, chopped
1 cup rice wine vinegar
salt and pepper
honey

Steps:

For Tacos:.
Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
For Citrus Vinaigrette:.
Combine all ingredients in a blender, and blend for 1 minute.
For Red Cabbage Slaw:.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
For Tomato And Avocado Salsa:.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
For Charred Pineapple-Habanero Hot Sauce:.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
Peel the pineapple, remove the core, and coarsely chop the flesh.
Heat oil in a medium saucepan over med-high heat.
Add the onion, and cook until soft.
Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
Transfer to a blender, and blend until smooth.
Season with salt, pepper, and honey, to taste.
Strain the mixture into a bowl.
*Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA image

Number Of Ingredients 34

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
8 (6-inch) flour tortillas,
Citrus Vinaigrette:
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
Combine all ingredients in a blender and blend for 1 minute.
Red Cabbage Slaw:
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Tomato and Avocado Salsa:
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
Gently combine allngredients in a bowl. Season with salt and pepper, to taste.

Steps:

Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE

Cabbage and Tomato Slaw with Sherry-Mustard Viniagrette image

Categories Salad Mustard Onion Tomato Vegetable Side No-Cook Fourth of July Picnic Vegetarian Buffet Vinegar Summer Chill Healthy Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved

Steps:

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

SPICED TOMATO AND CABBAGE SLAW

Spiced Tomato and Cabbage Slaw image

Provided by Opal L. Nutt

Categories Salad Tomato Vegetable Side Quick & Easy Wheat/Gluten-Free Dinner Lunch Summer Cabbage Jalapeño Bon Appétit Minnesota Fat Free Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

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.