Best Red Cabbage Apple Slaw Recipes
DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Provided by French Tart
Categories Salad Dressings
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3
RED CABBAGE APPLE SLAW
A pleasant yogurt and mayonnaise dressing, seasoned with celery seed, coats this colorful cabbage and apple concoction from field editor Dorothy Pritchett of Wills Point, Texas. "This tasty twist on coleslaw will perk up any meal," she assures.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, toss apple with lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 145mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
RED CABBAGE, CRANBERRY, AND APPLE SLAW
Make and share this Red Cabbage, Cranberry, and Apple Slaw recipe from Food.com.
Provided by dicentra
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cabbage and cranberries in a large bowl.
- Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
- Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
Nutrition Facts : Calories 100.8, Fat 3.7, SaturatedFat 0.4, Sodium 230.4, Carbohydrate 17.7, Fiber 2.4, Sugar 14, Protein 1.1
GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
- Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
- Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.
Nutrition Facts : Calories 119 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 122 g
GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS
A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
- Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
- Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.
BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW
Yield serves 4
Number Of Ingredients 19
Steps:
- Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.
- Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
- While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
- Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
- Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.
- Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.
RED CABBAGE AND APPLE SLAW WITH CIDER YOGURT DRESSING
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 8
Steps:
- In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.
- Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.
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