ahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and
CABBAGE SLAW::
In a bowl toss cabbage, carrot, green onion, radishes, 1/
ill salad bowls with shredded cabbage.
Sprinkle about 2 tbsp
For the cabbage slaw, toss the cabbage with the onion and salt
BBQ sauce and cabbage slaw.
To Make the Slaw:
Combine all
Toss the cabbage slaw and fruits in a large bowl.
Set aside. Stir Miracle Whip salad dressing, honey and poppy seeds in a small bowl.
Pour over the cabbage and fruits.
Gently mix together.
Refrigerate.
Makes 6 servings.
hop enough red and green cabbage to make 3-4 cups
Cabbage Slaw: Whisk vinegar, oil, and mustard
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
minutes; cool. Combine shredded cabbage and salt; mixing well.
Making the cabbage - Shred cabbage into a large mixing bowl
To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Wash cabbage, pull larger leaves off and save.
Cut up cabbage center.
Cut, but do not peel apples, into cubes.
Save 1/2 an apple for garnish.
Chill apples and cabbage.
o 8 hours.
Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime
Chop or grate
cabbage.
Chop apples into small chunks. Add sugar, salt, black pepper and enough salad dressing to mix well. Sprinkle
paprika on top.
(This is an old recipe.
Mom used to make her own mayonnaise for this recipe.)
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!
pread the 1/4 cup slaw on two of the slices
Layer cabbage and onion rings in a large container with a tight-fitting lid. Sprinkle with 3/4 cup sugar. Combine remaining ingredients in a saucepan. Bring to a boil, using high heat. Pour hot mixture over cabbage and onions. Cool. Cover and refrigerate. Will keep up to 3 weeks. Best after 3 days marinating.