Best Potato Cabbage Slaw Recipes

CORNED BEEF SLIDERS ON POTATO ROLLS WITH CABBAGE SLAW AND GUINNESS MUSTARD RECIPE - (4/5)

Steps:

• To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

CRèME FRAîCHE POTATO SALAD WITH SALMON ROE, GREEN CABBAGE SLAW, AND SMOKED SALMON

Steps:

• Make the slaw:
• In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.
• Make the potato salad:
• Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.
• Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.

POTATO PANCAKES WITH CONFIT DUCK AND RED-CABBAGE BEET SLAW

Steps:

• Make slaw:
• Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop.
• Make pancakes while slaw stands:
• Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes. Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes. Combine onion, duck meat, and reserved skin in a large bowl.
• Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.
• Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Serve immediately, with slaw.

POTATO-CABBAGE SLAW

Steps:

• Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
• Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
• Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
• Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.