Best Spring Slaw Recipes

KALE SLAW SPRING SALAD

Steps:

• Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.

ASIAN CABBAGE SLAW IN SPRING ROLL WRAPPERS

Steps:

• Using a large bowl, whisk together mayonnaise, vinegar, oil and honey. Pulse cilantro a few times to coarsely chop. Process cabbage and carrot using fine shredder wheel. Turn processed mixture into a bowl and add dressing, mango and sesame seeds. Toss to coat.
• Pour hot water into a flat plate. Dunk single spring roll wrap in water to soften, continue until all wrappers are softened and lay on counter, using two wraps for each roll. Put 1/3 cup cabbage slaw on each set of wrappers. Roll wrapper tight, folding in ends as you go and then cut on an angle. Place on bed of cabbage for presentation.

SPICED LAMB BURGERS WITH SPRING SLAW

Steps:

• Make the yogurt sauce:
• Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Make and assemble the burgers:
• Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
• Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
• Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
• Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
• Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

SPICED LAMB BURGERS WITH SPRING SLAW

Steps:

• PreparationMake the yogurt sauce: Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined. Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill. Make and assemble the burgers: Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl. Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides. Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl. Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

KALE SLAW SPRING SALAD

Steps:

• Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.

SPRING SLAW

Steps:

• Clean vegetables well. On a cutting board, chop tender cabbage with a knife and place in mixing bowl. Chop green onions with green tops. Grate baby carrots on larger holes of grater. Add onions and carrots to cabbage. In a smaller bowl, mix mayo, pickle vinegar, sugar and seasonings, pour over cabbage mixture and mix well. Place in storeage bowl with lid. Sprinkle with paprika and place in refrigerator for several hours before serving.