Red And Green Cabbage Slaw With Caraway Recipes

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CARAWAY COLESLAW

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Caraway Coleslaw image

Steps:

  • In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
  • Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
  • Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

CABBAGE-AND-CARAWAY SLAW

Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch of hot dogs on a sweltering summer day as it is paired with your tailgate favorites.

Provided by Sam Sifton

Categories     quick

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 10



Cabbage-and-Caraway Slaw image

Steps:

  • In a large bowl, combine the cut cabbage, apples, scallions and watercress.
  • In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
  • Pour the dressing over the greens, and toss well to combine.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 5 grams, TransFat 0 grams

1 medium green cabbage, cored and sliced thin
2 Granny smith apples, cored and cut into matchsticks
4 scallions, trimmed and sliced thin
1 head watercress, roughly chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3 tablespoons caraway seeds, lightly toasted in a pan
kosher salt and freshly ground black pepper to taste.

GREEN APPLE, CABBAGE, AND CARAWAY SLAW

At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 16



Green Apple, Cabbage, and Caraway Slaw image

Steps:

  • Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
  • For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

6 cups finely shredded green cabbage
2 red bell peppers, cored, seeded, and thinly sliced
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white wine vinegar
2 tablespoons finely chopped Spanish onion
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
Sea or kosher salt and freshly ground black pepper
4 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
2 cups small watercress sprigs
2 tablespoons finely chopped shallots
2 tablespoons thinly sliced (on the bias) red chile pepper
2 tablespoons thinly sliced (on the bias) scallions
1/2 cup fresh dill leaves
1/4 cup chopped fresh flat-leaf parsley

RED AND GREEN CABBAGE SLAW

Enjoy this colorful slaw made using red and green cabbage - side dish ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 9



Red and Green Cabbage Slaw image

Steps:

  • In large bowl, mix all dressing ingredients until well blended.
  • Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

1/4 cup mayonnaise (do not use salad dressing)
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup chopped fresh parsley

WARM RED AND GREEN CABBAGE SLAW

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 45m

Yield Six side-dish servings

Number Of Ingredients 7



Warm Red and Green Cabbage Slaw image

Steps:

  • Core, shred, wash and drain the cabbage. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes. Drain well. Meanwhile, cook the bacon until crisp, remove and set aside. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
  • Heat the fat over medium heat until hot. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar. Divide among 6 plates, top with bacon and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 8 grams, TransFat 0 grams

1/2 head red cabbage
1/2 head green cabbage
5 teaspoons salt
3 slices bacon, diced
2 teaspoons caraway seeds
2 teaspoons sugar
2 tablespoons balsamic vinegar

RED AND GREEN CABBAGE SLAW WITH CARAWAY

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Apple     Summer     Healthy     Vegan     Raw     Cabbage     Caraway     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 9



Red and Green Cabbage Slaw with Caraway image

Steps:

  • Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
1 pound red cabbage, cored and thinly sliced (4 cups)
1 pound green cabbage, cored and thinly sliced (4 cups)
1 tart apple

GREEN CABBAGE SLAW WITH DIJON VINAIGRETTE

Everyone needs a go-to coleslaw recipe in their back pocket, and this one is mine. Whether served with my fried pork chop sandwich, fried seafood or pulled pork, it's an ideal make-ahead side that complements so many main dishes.

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9



Green Cabbage Slaw with Dijon Vinaigrette image

Steps:

  • Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl. Add the cabbage and shallot and toss well to coat. Season with salt and pepper. Cover and refrigerate until ready to serve.

1/3 cup mayonnaise
4 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon mustard seeds
1 teaspoon sugar
1/2 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
1 shallot, diced
Kosher salt and freshly ground black pepper

GRILLED RED AND GREEN CABBAGE SLAW

Provided by Judith Fertig

Categories     Side     Fourth of July     Vegetarian     High Fiber     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Tarragon     Cabbage     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9



Grilled Red and Green Cabbage Slaw image

Steps:

  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
  • Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
  • Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

RED AND GREEN CABBAGE SLAW WITH BACON

Categories     Bacon     Cabbage

Yield serves 6 to 8

Number Of Ingredients 11



Red and Green Cabbage Slaw with Bacon image

Steps:

  • Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
  • Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
  • Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

RED AND GREEN CABBAGE SLAW WITH BACON

This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11



Red and Green Cabbage Slaw with Bacon image

Steps:

  • Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
  • Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
  • Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

CABBAGE WITH CARAWAY

A simple cabbage side dish, packed with goodness and low-fat to boot!

Provided by Good Food team

Categories     Buffet, Side dish

Time 20m

Number Of Ingredients 4



Cabbage with caraway image

Steps:

  • Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium

1 Savoy cabbage , cored and shredded
1 tbsp olive oil
1 onion , thinly sliced
2-3 tsp caraway seeds

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