eanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon juice
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Apple Cabbage Filling -- In a large saute
Preheat the grill. Cut squid down center to open out and score the inside in a diagonal pattern, then cut into thick strips. Combine squid, sesame oil, ginger and sambal oelek in a medium bowl.
Combine lemon juice, mustard and peanut oil in a screw-top jar. Shake well.
Combine celery, apple, cabbage, green onion, herbs and dressing in a large bowl.
Grill squid until changed in color and cooked through. Serve with coleslaw.
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Cook the bacon, cool and crumble.
Mix all the ingredients except the coleslaw and apple.
Add the apple and coleslaw, toss to coat.
Cover and chill for at least 3 hours.
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
ink. Place the coleslaw mix and red cabbage into the colander. Sprinkle
Place cabbage, jicama, and apple in a large bowl and toss to combine.
Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
Mix in cilantro and toss again.
Garnish with toasted corn bits and serve immediately.
In a large bowl, combine cabbage, carrots, apples, green onions and vinegar.
In another bowl, whisk together sour cream, mayo, apple juice and poppy seeds until well blended.
Add dressing to cabbage mixture, season with salt and pepper and toss to combine.
Cover and refrigerate 1-2 hours before serving.
n a large bowl, combine the coleslaw blend, carrot and apple.
In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, sugar, salt and pepper, to taste.
Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
Serve cold.
Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
Mix well to coat the salad. Season to taste with sugar or salt.
Marinate in the refrigerator for another hour. Serve cold.
Preheat oven to 425\u00b0F. Oil a baking tray and line with parchment paper.
Place fish on prepared tray. Combine mayonnaise and wasabi then spread over fish. Press fish into breadcrumbs to coat then drizzle with oil. Roast for 15 mins, or until cooked to your liking.
Meanwhile, to make the red cabbage coleslaw, whisk vinegar, oil, sugar and mustard in a medium bowl. Add cabbage, cucumber and spring onions. Serve with fish.
Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
It can be eaten immediately but tastes best after 4 hours.
Substitution: If you don't have Buttermilk, you use Sour Cream.
Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
Enjoy!
n a saucepan, add the cabbage and onion and saute for
b>cabbage and saute for 3-4 mins, stirring. Pour in the apple
Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight down with heavy can. Let stand 30 minutes to soften cabbage.
Stir in cucumber, spinach, red bell pepper, and jalapeno.
Mix vinegar, maple syrup and ginger, if using, in small bowl. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.
In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt.
Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl.
Pour dressing over cabbage mixture and toss well to coat.
Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.