o taste.
For the Apple Salad:
Heat 3/4 cup
In a
large heatproof bowl, combine the cabbage, apple, green pepper and onion and toss well to mix; set aside.
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
Combine cabbage, apple, celery and salt in a bowl.
Add just enough mayonnaise to moisten and toss.
Chill before serving.
Mix apples, cabbage and peanuts together.
In small bowl, mix peanut butter, honey and mayonnaise together.
Pour over cabbage mixture and toss together.
For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.
he mixture over the potato salad and stir in lightly.
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Wash, core out and cut apples into small wedges.
Section oranges.
Toss both apples and oranges with peanuts, onion
and cabbage in salad bowl.
Before serving, toss with the French dressing.
Combine cabbage, apple and raisins.
Sprinkle with salt.
Mix mayonnaise, lemon juice and sugar together.
Stir into cabbage mixture.
Drain chickpeas and rinse under cold running water.
Peel, core and roughly chop apples.
Mix apples in a bowl with apple juice and raisins; leave to marinate a while.
In a large non stick skillet, heat butter and fry diced bacon until crisp.
Add diced onion and continue frying 8 to 10 minutes.
Add chickpeas and fry until heated through (about 10 minutes).
Season to taste and serve with apple salad.
Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.
Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
Prepare Orange Salad Dressing (recipe follows).
Put plumped dark seedless raisins into a bowl and pour in dressing to cover. Chill raisins and remaining dressing.
In a salad bowl, toss desired amount of shredded carrots and cabbage with the marinated raisins and dressing to coat.
eat slightly and add the cabbage. Cook, stirring often, over low
Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
Put all dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well.
Cover and refrigerate for 1 hour.
Place a cabbage leaf, curved side down, on each salad plate.
Mound salad into the leaves and garnish with the cherry tomatoes and parsley.
Prepare cabbage and apple.
Use 1 T lemon juice to wet diced apple to prevent darkening.
Toss cabbage, raisins, and apple.
Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill.
Grate or grind the cabbage, apple and onion together.
Mix salad dressing, sugar, lemon juice, salt and pepper together. Pour over slaw.
ery large bowl mix together, cabbage, apple strips, celery and walnuts.
Combine cabbage, raisins, apple and yogurt in a medium bowl. Stir well.
Cover and chill thoroughly.
Yield:
6 servings.