Best Green Parsley Slaw Recipes

Buttermilk Green Goddess Slaw image

Provided by Melissa Clark

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 ripe avocado, pitted and cubed
3/4 cup buttermilk
1/4 cup freshly squeezed lemon juice
2 oil-packed anchovy fillets
2 scallions, sliced
1 garlic clove, peeled and smashed
1/4 cup chopped parsley leaves and tender stems
3 tablespoons chopped chives
2 tablespoons chopped tarragon leaves
2 tablespoons extra-virgin olive oil
1 tablespoon chopped basil leaves
Salt and freshly ground black pepper, to taste
4 cups thinly sliced green cabbage (about 1/2 a small head)
4 scallions, thinly sliced
1 jalapeño, seeded, if desired, thinly sliced
1/4 cup chopped cilantro, plus more for garnish

Steps:

Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

Green Slaw image

Provided by Guy Fieri

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons mayonnaise
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 teaspoon seeded and minced serrano pepper
1 teaspoon freshly ground black pepper
3 cups napa cabbage, cut in 1/2 vertically, cored, curly middle discarded, cut horizontally in 1/4-inch thick pieces
1 medium Granny Smith apple, julienned
1 cup peeled and julienned jicama
2 cups fresh bean sprouts
1 tablespoon minced green onion, white and light green part only
1/4 cup golden raisins
1 teaspoon salt

Steps:

To make dressing: In a blender, puree all the ingredients until smooth. Set aside.
In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.

Green Beans with Parsley and Garlic image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Coarse salt and ground pepper
1 pound green beans, stem ends trimmed
4 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g

Any-Veggie Slaw image

Provided by Juliana Hale

Time 15m

Yield 10

Number Of Ingredients 12

3 cups shredded napa cabbage
1 cup thinly sliced yellow bell pepper
1 cup bias-sliced snow pea pods
¼ cup thinly sliced green onion
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon honey
1 teaspoon chopped fresh tarragon
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.5 g, Fat 2.8 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 106.6 mg, Sugar 2.9 g