Best Savoy Cabbage And Radicchio Slaw With Blood Orange Dressing Recipes

SAVOY CABBAGE SLAW

Savoy Cabbage Slaw image

This is a variation on a classic. It is colorful and has a milder flavor than a traditional coleslaw recipe with just a touch of sweetness. The mango vinegar makes all the difference. Great as a starter or side dish for a picnic or barbecue.

Provided by PennyT

Categories Coleslaw With Mayo

Time 2h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 small head savoy cabbage
3 small carrots, peeled and grated
1 small red onion, finely chopped
⅓ cup mayonnaise
2 tablespoons mango-flavored balsamic vinegar
2 teaspoons white sugar
½ teaspoon salt
freshly ground white pepper to taste

Steps:

Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
Transfer cabbage to a large bowl. Add carrots and red onion.
Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
Arrange reserved cabbage leaves on a platter with chilled slaw on top.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.7 g, Cholesterol 4.6 mg, Fat 9.9 g, Fiber 4.8 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 317.2 mg, Sugar 6.8 g

WARM SAVOY CABBAGE SLAW

Warm Savoy Cabbage Slaw image

Provided by Anne Burrell

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
6 slices thick cut bacon, cut into lardons
2 red onions, julienned
Kosher salt
3 carrots, peeled and grated
1 medium head savoy cabbage, thick ribs removed, shredded
1 1/2 cups apple cider vinegar
3 tablespoons mustard seeds
1 bundle fresh thyme, tied with string
4 bay leaves
1/4 cup to 1/2 cup apple cider
1 small bunch fresh chives, cut into 2-inch pieces

Steps:

Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.