RECIPE FOR COLD SLAW RECIPES

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VEGETABLE COLESLAW RECIPE | INA GARTEN | FOOD NETWORK



Vegetable Coleslaw Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  • In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

CRISP WINTER SLAW RECIPE - BBC FOOD



Crisp winter slaw recipe - BBC Food image

This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 2-3

Number Of Ingredients 12

½ red cabbage
1 bulb fennel
1 stick celery
1 (sharp) apple
1 lemon, juiced
8 walnuts
1 tbsp red wine vinegar
pinch salt
1 tbsp Dijon mustard
1 tbsp groundnut oil
1 tbsp walnut oil
100g/3½oz Stilton

Steps:

  • Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.
  • Toast the walnuts in a dry frying pan for two minutes and set aside.
  • For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.
  • Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.

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