Best Green Apple Cabbage And Caraway Slaw Recipes

EASY APPLE CABBAGE SLAW

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

CABBAGE & GREEN APPLE SLAW

Steps:

• 1. Shred the cabbage and place in a large bowl.
• 2. Julienne the apple and carrot, and chop the cilantro and add to bowl.
• 3. Toss in the lemon juice.
• 4. To Make Dressing: Mix together horseradish, dijon mustard, mint jelly, poppy seeds, salt, cayenne, pepper, white wine vinegar and honey.
• 5. Pour onto slaw and mix well. Let stand in regfrigerator for 3 hours or overnight.

RED AND GREEN CABBAGE SLAW WITH CARAWAY

Steps:

• Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.

GREEN APPLE SLAW WITH PECANS

Steps:

• In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes.
• Serve topped with the toasted pecans.

APPLE-CABBAGE SLAW

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"