Best Red Cabbage And Roquefort Slaw Recipes

RED CABBAGE SLAW

Steps:

• Chop, minced or shred cabbage as desired. Place in a large mixing bowl.
• Toss with apple cider vinegar. (If using honey, whisk with apple cider vinegar before adding to cabbage).
• Toss with Kosher salt, ground black pepper and olive oil.
• Cover, refrigerate and marinate for 1 hour to 24 hours.
• Toss again and drain before serving.
• If you tried this recipe, come back and let us know how it was!

RED CABBAGE SLAW

Steps:

• Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
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RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

RED-CABBAGE-AND- ROQUEFORT SLAW

Steps:

• Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with 1 1/2 cups parsley and 1 cup cheese.
• Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into cabbage mixture and toss to coat. Sprinkle with remaining cheese and parsley. Cover and refrigerate at least 2 hours before serving.