CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
CRUNCHY SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
- Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
Steps:
- For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
- For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
- Coat the fish all over in the flour and then the egg and then the breadcrumbs.
- Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
- To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!
CRUNCHY APPLE-PECAN SLAW
From North Platte, Nebraska, M.K. Bishop relates, "This salad is so quick to put together using a convenient coleslaw mix. It is crunchy and flavorful...and the toasted pecans make it seem special. A friend shared the recipe."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the cabbage, apples, pecans, raisins and onions. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 143 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE
Steps:
- Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
- Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
- Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
- Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.
CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW
Steps:
- Prepare fish:
- Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
- Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
- Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
- Make slaw while fish bakes:
- Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.
CRUNCHY RANCH SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
CRUNCHY ASIAN COLE SLAW
This is a family favorite we learned from my MIL at a family gathering last year. EVERYONE loves it--and it is super-easy to make. If you're on a budget, leave out the sunflower seeds and almonds, and substitute canola oil for the olive oil, and it's still great!
Provided by jillybean1961
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients.
- Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
- Mix dressing with salad.
- Chill and serve.
CRUNCHY ASIAN RAMEN COLE SLAW
I recieved this recipe from my future sister-inlaw, Amy. She got the recipe from her aunt Diana. My family loves this slaw. I chilled my slaw sauce before using while preparing the other ingredients. When I made this I used white vinegar (I do not recommend Apple Cider Vinegar). I recommend using good quality Ramen noodles no off brands. I also use Sunkist Almond Accents roasted garlic caesar flavored sliced almonds. I also allowed my browned noodles, almonds and seeds to cool before mixing into the shredded slaw. Diana says "Do not pour sauce onto slaw mix until ready to serve or the noodles will become soggy".
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
- Melt 1 stick of butter.
- While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
- Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
- Shred 1/2 of the head of cabbage and set aside.
- When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.
Nutrition Facts : Calories 1048.2, Fat 96.2, SaturatedFat 22.9, Cholesterol 61, Sodium 1433, Carbohydrate 39.8, Fiber 5.4, Sugar 5, Protein 11.7
CRUNCHY BOK CHOY SLAW
I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.
Provided by Happy Hippie
Categories Salad Dressings
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
- Toss to coat with the dressing.
CRUNCHY SLAW WITH RADISHES
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.
Nutrition Facts : Calories 73 g, Fat 3 g, Fiber 2 g, Protein 1 g
CRUNCHY BOK CHOY SLAW
Categories Salad Vegetable Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Summer
Yield 4 people
Number Of Ingredients 8
Steps:
- 1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing. Nutrition Information Servings Per Recipe: 4 PER SERVING: 33 cal., 2 g total fat 132 mg sodium, 4 g carb. (1 g fiber), 1 g pro.
PERFECTLY CRUNCHY SLAW
Provided by Giada De Laurentiis
Categories side-dish
Time 1h6m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
- Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.
CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW
Provided by Claire Saffitz
Categories Salad Side Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Lunch Apple Turnip Healthy Raw Brussels Sprout Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO
Steps:
- For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
- For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
- For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
- Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
- When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
- Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
- To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
- ALTERNATIVE: GRILLED CATFISH
- Preheat a grill or grill pan to medium-high heat.
- Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
- Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.
CRUNCHY 3-CABBAGE SLAW
Steps:
- Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
CRUNCHY RED CABBAGE SLAW SALAD
Another recipe that I collected with an eye to eating healthier. I think red cabbage is underused anyway. If you threw some cooked chicken in with this if you wanted a bit more substance in this light meal. You could also more than likely use light mayo to make it even lower in fat. This is from British TV cook Silvana Franco and was first published in the July 2006 issue of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a large knife, shred the cabbage.
- Place in a large bowl with the carrot, apple and green onions.
- Whisk the mayonnaise, vinegar and oil. Season.
- Toss with the salad and serve.
Nutrition Facts : Calories 115.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 1.9, Sodium 89.2, Carbohydrate 15.7, Fiber 3.6, Sugar 8.4, Protein 1.9
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
- Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
- In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.
CRUNCHY ASIAN BROCCOLI SLAW
Make and share this Crunchy Asian Broccoli Slaw recipe from Food.com.
Provided by LizzyGirl09
Categories Asian
Time 5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For dressing:.
- In a medium mixing bowl, combine the vinegar, sugar, salt and pepper. Drizzle in the oil, whisking as you go, until well mixed and set aside.
- For slaw:.
- Heat a dry medium frying pan over low heat and toast the nuts or seeds for about 1 minute until lightly browned and/or fragrant. Turn off heat and set aside.
- In a large bowl, combine the slaw mix, onions, nuts or seeds, cranberries and ramen noodles. Drizzle with dressing and toss until well coated. Refrigerate until serving.
CRUNCHY ROOT & APPLE 'SLAW
Serve Gordon Ramsay's stunning homemade coleslaw with your Boxing Day ham
Provided by Gordon Ramsay
Categories Side dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.
- Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.
- When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium
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