Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.
hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.
Mix the red cabbage, vinegar, orange juice together and
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
Snap off and discard fibrous stem ends of asparagus.
Rinse asparagus; drain.
Bring 1 inch of water to boiling in a medium saucepan.
Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
Drain; gently rinse with cool water.
Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.
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.
In a food processor, chop cabbage, carrot, celery, and onion (separately).
Mix together chopped ingredients in a bowl.
Add in chopped apple and almonds.
In a separate bowl, mix dressing ingredients.
Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together.
You can store it in the refrigerator for up to one week.
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
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.
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
Shred all together the green and red cabbage, carrot, turnip, zucchini squash, apples and cheese.
Add radishes and green onions.
Tumble together evenly.
You may also add pineapple.
br>Meanwhile, to make the carrot salad, combine the currants and lemon
he vinegar over the shredded cabbage and toss to mix so
aste and toss with the red cabbage. Set aside to marinate. Blanch
Mix the strips of cabbage with the vinegar and sugar.
Mix 3 ingredients in a bowl.
Slice up red cabbage.
Pour mix over cabbage.
Cover and let marinade 6 to 8 hours.
Mix the orange marmalade, orange juice, diced onions, vinegar and 3 tbsp of oil together. Season to taste and toss with the fennel, walnuts, and red cabbage.
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.
In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
Prepare vegetables as noted.
On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
Arrange spinach around the cabbage.
Sprinkle sliced onion over the cabbage and spinach.
Drizzle about 1/3 of the dressing over salad.
Serve remaining dressing with the salad as desired.