Best Red And Green Coleslaw Recipes

RED AND GREEN COLESLAW

Red and Green Coleslaw image

This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fresh parsley leaves
1/2 head red cabbage, cut into wedges to fit food processor feeder tube
1/2 head green cabbage, cut into wedges to fit food processor feeder tube
1 carrot, peeled
1/2 cup cider vinegar
1/2 cup safflower oil or 1/2 cup other vegetable oil
5 tablespoons honey
1 tablespoon water
1 1/2 teaspoons salt

Steps:

Using a food processor and the steel knife mince parsley using on/off turns.
Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
Refrigerate several hours or overnight.
Toss before serving.

CRUNCHY RED AND GREEN COLESLAW WTH CANDIED WALNUTS

Crunchy Red and Green Coleslaw Wth Candied Walnuts image

I use my Candied Walnuts Recipe #91909 which gives this salad an extra crunchy sweetness Replacing the cinnamon with nutmeg.A food processor used to slice the cabbage and onions makes this a very quick salad to make.

Provided by Rita1652

Categories Onions

Time 20m

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

1 cup walnuts
2 tablespoons butter
1 -2 tablespoon sugar
1/4 teaspoon nutmeg (optional)
1 fresh lemon, juice of
1/2 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
pepper
1 1/2 teaspoons celery seeds
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro (or parsley)
1 tablespoon Chinese hot mustard (or Dijon)
1/3 cup olive oil
1 sweet onion, finely chopped
16 ounces red cabbage, finely sliced
16 ounces green cabbage, finely sliced

Steps:

Dressing:.
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:.
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.

Nutrition Facts : Calories 136.8, Fat 11.6, SaturatedFat 2.1, Cholesterol 4.1, Sodium 181.3, Carbohydrate 7.9, Fiber 2, Sugar 4.6, Protein 2.2

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