COLESLAW WITH PECANS AND SPICY DRESSING
This is one of Tyler Florence's recipes, haven't tried it as yet, but when he prepared it looked fantastic.
Provided by Manami
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the cabbage, carrots, apples, onions and pecans in a large bowl; mix well with your hands and set aside.
- In a small bowl, stir together mustard, sugar, cayenne, red pepper flakes[if using],cumin, mayonnaise and lemon juice until blended. Season with salt and freshly ground pepper.
- Pout the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning.
- Mound onto a platter and garnish with mint leaves.
Nutrition Facts : Calories 302.9, Fat 23.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 267.1, Carbohydrate 25.1, Fiber 4.8, Sugar 12.6, Protein 2.9
CREAMY CRISPY COLESLAW WITH PECANS
Steps:
- Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
- Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.
SWEET AND SPICY COLESLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
PINEAPPLE PECAN COLESLAW
this is a sweet tasting coleslaw, nice change for a hot summer day. Got the recipe from publix grocery store and just had to share
Provided by Tami.Ticker
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
- Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
- Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.
SPICY SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
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