VEGETABLE SLAW
We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW
Steps:
- Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
- Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Provided by Jill Silverman Hough
Categories Chicken Quick & Easy High Fiber Lime Hot Pepper Zucchini Summer Grill/Barbecue Sour Cream Tortillas Bon Appétit
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
- Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
- Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
- Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
- *Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
- **Available at specialty foods stores and from tienda.com.
CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI
Steps:
- Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
- Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
- Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
- Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
- In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
- Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
- Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
- Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
SESAME SEARED TUNA WITH VEGETABLE SLAW
Steps:
- For slaw and dressing:
- Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
- For tuna:
- Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.
VEGETABLE SLAW WITH MISO DRESSING
Categories Salad Vegetable Side No-Cook Cucumber Bell Pepper Carrot Summer Jícama Cilantro Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
- Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
SESAME CHICKEN SKEWERS WITH VEGETABLE SLAW
Categories Chicken Ginger Vegetable Bell Pepper Carrot Summer Grill/Barbecue Cabbage Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 18
Steps:
- For dressing:
- Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- For slaw and skewers:
- Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
- Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
- Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
- Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.
LOW-FAT VEGETABLE SLAW
This pretty combination of fresh veggies is low fat and to enhance the flavors, it can be made at least an hour before serving. For extra color, half-cup portions of squash and red and green pepper can be added.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MASTER BBQ SAUCE FOR RIBS, CHICKEN AND SHRIMP GRILLED VEGETABLE SLAW AND 'ROASTED POTATOES'
Steps:
- BBQ Sauce:
- In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.
- For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare ups. Rotate and turn the proteins often and brush with additional BBQ sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.
- Vegetable Slaw:
- In a large bowl, toss all of the vegetables with the olive oil and season with salt and pepper. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice, taste, and season again.
- Roasted Potatoes:
- In a large bowl, toss everything together. Wrap in a double thick foil 'papillote'. Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
- Plating:
- On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"
Steps:
- In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
- Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
- For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
- For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
- Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
COCONUT-VEGETABLE SLAW
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Categories Bon Appétit Side Philippines Cabbage Coconut Carrot Hot Pepper Chile Pepper
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn't color the other vegetables). Pat dry if needed.
- Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
- Toss in cabbage just before serving.
- Do Ahead
- Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.
ASIAN STYLE VEGETABLE SLAW
Make and share this Asian Style Vegetable Slaw recipe from Food.com.
Provided by preynolds
Categories Lunch/Snacks
Time 20m
Yield 4 ounces, 8 serving(s)
Number Of Ingredients 14
Steps:
- prepare all vegetables and herbs.
- mix well in large bowl.
- prepare dressing with remaining ingredients.
- pour dressing over vegetables, mix well.
- serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
- A nice accompaniment to grilled chicken.
CONFETTI VEGETABLE SLAW
Categories Salad Side No-Cook Quick & Easy Celery Bell Pepper Carrot Gourmet
Yield Serves 8 as a side dish
Number Of Ingredients 6
Steps:
- In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.
GRILLED SALMON WITH RICE AND VEGETABLE SLAW
From Epicurious where it was very highly rated. Putting it here to make soon. Most reviewers suggested havling the thai red curry paste but I have copied the recipe as written.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Make rice:.
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:.
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:.
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
Nutrition Facts : Calories 890.1, Fat 43.2, SaturatedFat 20.5, Cholesterol 180.6, Sodium 863.5, Carbohydrate 52.8, Fiber 5.2, Sugar 9, Protein 74.4
SQUASH AND ROOT VEGETABLE SLAW
Provided by Kay Chun
Categories Side No-Cook Thanksgiving Vegetarian Low Cal High Fiber Root Vegetable Squash Fall Winter Healthy Low Cholesterol Vegan Potluck Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and 1/2 cup 1" pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.
ALMOND VEGETABLE SLAW
A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 3-4 cups
Number Of Ingredients 15
Steps:
- In a large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
- In a small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
- Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
- Enjoy!
VEGETABLE SLAW
Categories Onion Side Vegetarian Quick & Easy Low Cal High Fiber Vinegar Healthy Low Cholesterol Cabbage Sugar Snap Pea Radicchio Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, sugar, salt, and pepper in medium bowl to blend. Gradually whisk in oils. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.
- Place cabbage, radicchio, sugar snap peas, onion, and parsley in large bowl. Add dressing and toss to coat.
TANGY VEGETABLE SLAW
Make and share this Tangy Vegetable Slaw recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk together the lime juice, chili oil,& sugar.
- Mix veggies in a salad bowl, por over the dressing& toss.
- Season with salt& pepper to taste.
- Cover and chill for at least 1 hour.
VEGETABLE COLE SLAW
This salad not only looks beautiful, and tastes great, but it is very easy to make. It goes with anything! I have paired it with corned beef, submarine sandwiches, as well as picnic's, brunches, and pot-lucks.
Provided by FLUFFSTER
Categories Onions
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Shred cabbage and mix with finely chopped onion, celery, bell peppers and grated carrots.
- Add salt, pepper, sugar, olive oil, and white wine vinegar.
- Mix all ingredients together thoroughly.
- Add mayonnaise and caraway seeds, if using, and toss lightly, until mixture is creamy.
Nutrition Facts : Calories 413.5, Fat 33.4, SaturatedFat 4.8, Cholesterol 15.3, Sodium 773.6, Carbohydrate 29.5, Fiber 4, Sugar 13.7, Protein 2.8
VEGETABLE SLAW WITH HORSERADISH AND MUSTARD
Steps:
- In a large bowl combine the cabbage, carrots, onions, scallions, horseradish and garlic. In a small bowl, whisk together the creme fraiche, vinegar, mustard and celery seeds. Toss the slaw with the dressing and season everything with salt and pepper. Marinade the slaw for 1 hour.
- Drain as desired, depending on the consistency you are looking for.
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