Best Rainbow Slaw Recipes

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW

Steps:

• For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

NEELY'S RAINBOW SLAW

Steps:

• In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.
• Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!

Steps:

• In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
• Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
• Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
• To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
• Makes 6 servings.
• Sriracha Lime Mayo:.
• In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
• Rainbow Sesame Slaw:
• In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)

Steps:

• 1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.

RAINBOW CHARD SLAW

Steps:

• 1. Combine chard, cabbage, carrot, and nuts in a large bowl.
• 2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
• 3. Toss with salad mix.
• 4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
• 5. Top with hemp seeds and dried blueberries.

RAINBOW COLE SLAW

Steps:

• Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
• Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
• Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
• Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
• Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
• Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
• Serve immediately, or store up to 1 day in refrigerator.

SWEET & SOUR RAINBOW COLE SLAW

Steps:

• 1. These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
• 2. Add both the finely shredded red cabbage and the white cabbage to a large bowl.
• 3. Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
• 4. Now add the grated onion and beat again to blend thourgly.
• 5. Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
• 6. These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.

ASIAN RAINBOW TROUT WITH WILTED ASIAN SLAW AND ASIAN RICE TIMBALES

Steps:

• Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
• In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
• In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
• Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
• Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
• Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW

Steps:

• Directions For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside. For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside. For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce. To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

MOLLIE KATZEN'S RAINBOW-RAISIN COLE SLAW

Steps:

• Combine the vegetables & raisins in a large bowl.
• In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore'').
• Pour the dressing onto the salad & mix well -- and then eat!

RAINBOW COLE SLAW

Steps:

• 1. In a large bowl add the bag of shredded cole slaw.
• 2. Cut a wedge of red cabbage from a small cabbage, then finely shred it with a knife or box grater. Add to the bowl of cole slaw.
• 3. Chop up the green onion tops and add to the bowl.
• 4. Add the cup of dried cranberries to the bowl. Toss together to blend.
• 5. In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
• 6. Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
• 7. Garnish if desired, but refrigerate till needed.

RAINBOW FALL SLAW WITH TAHINI POPPY SEED DRESSING RECIPE BY TASTY

Steps:

• Prepare the Brussels sprouts, carrots, and beets using the grating insert or a box grater. Add to a 3-quart (2.8-liter) mixing bowl.
• Thinly slice the radishes with the slicing insert or a sharp knife and add to the bowl with the rest of the vegetables.
• Thinly slice the red onion and add to the bowl with the cauliflower and apple. Season with salt and toss to combine.
• Roughly chop the pistachios. In a small sauté pan over medium heat, toast the pistachios until they are lightly browned and smell nutty, 3-5 minutes.
• Make the dressing: In a blender, combine the apple cider vinegar, tahini, maple syrup, cayenne, and garlic. Blend until smooth. With the blender running, drizzle in the olive oil to emulsify. Add water as needed to thin the dressing to your desired consistency. Add the poppy seeds and pulse to incorporate.
• Toss the slaw with the dressing. Top with the toasted pistachios.
• Serve immediately or cover with the lid and take to go. The slaw will keep for 2 hours at room temperature, or in the refrigerator for 1 day with the dressing or 3 days without.
• Enjoy!
• Nutrition Information, per serving: Calories: 241, Fiber: 5 grams, Total fat: 17 grams, Total protein: 6 grams, Sugars: 11 grams, Carbs: 20 grams

RAINBOW SLAW

Steps:

• Whisk mayonnaise, apple cider vinegar, sugar, and maple syrup in small bowl. Place green cabbage and next 7 ingredients in very large bowl. Pour dressing over; toss. Season to taste with salt and pepper. Cover and chill 1 hour.
• Do ahead: Can be made 8 hours ahead. Chill. Sprinkle with paprika and serve.

PICKLED CUCUMBER RAINBOW CARROT SLAW

Steps:

• Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
• In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
• Garnish with the cilantro. Chill until ready to serve.

RAINBOW KALE SLAW

Steps:

• In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
• In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.

RAINBOW BEET SLAW WITH PECANS & MAPLE DRESSING

Steps:

• Mix the mustard, clementine and lemon juice, zest, maple syrup, oil and some seasoning in a large bowl. Toast the pecans in a frying pan until a shade darker, then tip them into the bowl. Cut the beetroot, celeriac and apple into fine matchsticks (use a mandolin with a julienne attachment if you have one) and add to the bowl.
• Add the onion, herbs and some seasoning, and toss until everything is well coated in the dressing. The slaw will keep for a few days in the fridge but the beet will stain all the other veg, so it will look best if served within 1-2 hrs.

RAINBOW KALE SLAW

Steps:

• Remove thick kale stems (I use scissors to remove - makes it easy) and discard. Slice the leaves sidewaysinto thick julienne slices.
• quarter, core and shred the cabbage; peel and segment the oranges; thinly slice the onion; core, seed and thinly slice the red pepper.
• In a large bowl combine kale, cabbage, orange segments, red onion, bell pepper and sunflower seeds.
• In a small bowl, whisk together the mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
• You can serve this immediately or it holds up nicely in the refrigerator for up to 2 days.

RAINBOW CHARD SLAW

Steps:

• Combine chard, cabbage, carrot, and nuts in a large bowl.
• In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
• Toss with salad mix.
• Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
• Top with hemp seeds and dried blueberries.
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