All new ways to make coleslaw …

Everybody all time favorite dinner salad – Coleslaw. Well, this time we will explore a few new ways of making it … it does not have to be the same, boring cabbage  salad, every time.. there are so many interesting ways, to tweak the recipe a little bit …so, here we are …

Red cabbage coleslaw with pomegranate

Ingredients:

• half a small red cabbage
• half a small white cabbage
• 2 tablespoons of pomegranate seeds
• two handfuls of sultan raisins
• 1 carrot
• half a lime (juice)
• 1 tablespoon of mayonnaise
• 2 tablespoons of sour cream
• fresh coriander
• salt and pepper

Preparation:

• We start by shredding the cabbage into small pieces.
• Put the shredded white and red cabbage into a bowl. Grate the carrots on a coarse-mesh grater.
• Sprinkle everything with lime juice.
• We add pomegranate seeds. If you don’t know how to peel it, see our guide on how to easily peel a grenade.
• We add raisins that will make the salad sweet. We mix everything.
• Finally, add the mayonnaise, cream, shredded fresh coriander and mix again
• Season with salt and pepper to taste. And we have a delicious salad ready. It is perfect as an addition to meat main courses, hamburgers. Put the ready-made salad in the fridge so that the ingredients are chewed.

Coleslaw with cranberries

Ingredients:

• ½  white cabbage
• 1 tablespoon of cane sugar
• 1 tablespoon of salt
• 1 onion, small
• 1 carrot
• ½ a bunch of chives
• 1/4 cup dried cranberries
• ½ cup of mayonnaise
• 1 teaspoon horseradish
• 1/2 teaspoon mustard
• salt
• black pepper

Preparation:

• Cut the cabbage in smaller pieces and  grate it. Put them in a large bowl, add 1 tablespoon of sugar, 1 tablespoon of salt and add enough cold water to cover the entire cabbage.
• Meanwhile, cut the onion into half-moons, grate the carrots and chop the chives.
• Add mayonnaise, horseradish, and mustard to the cabbage, and chopped vegetables with cranberries and mix thoroughly. Season to taste with salt and pepper.

Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Ingredients:

• 1 tablespoon crumbled blue cheese
• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon butter
• 1 cup walnuts
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 3 tablespoons pure maple syrup
• 8 cups very thinly sliced red cabbage
• 2 scallions, thinly sliced
• ⅓ cup crumbled blue cheese

Preparation:

• For the vinaigrette: Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
• Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they’re still warm. Let stand until cool, about 5 minutes.
• Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

White and red Coleslaw

Ingredients:

• 2 cups of  shredded white cabbage
• 2 cups of shredded of red cabbage
• 3 medium carrots
• 2-3 tablespoons of chopped parsley
• 1 cup of  of mayonnaise
• 2 tablespoons of wine vinegar or lemon juice
• 2 tablespoons of mustard
• half a teaspoon of celery seeds (you can replace it with celery salt, then we do not add salt in the salad)
• half a teaspoon of salt
• freshly ground pepper

Preparation:

• Very thinly shred the cabbage with a knife or in a food processor.
• Grate the carrots on a coarse grater.
• Mix the vegetables with the parsley, add the sauce made of mayonnaise, vinegar and mustard, season and mix well.
• Set aside the salad for half an hour to munch on the ingredients. It is even better to prepare the salad for dinner the night before and keep it in the refrigerator.

Coleslaw with Cashew nuts

Ingredients:

• half a head of small red cabbage
• half a head of small white cabbage
• 1 large carrot
• 1 red onion
• 3/4 cup of buttermilk
• 2 tablespoons of white wine vinegar
• spoon of mayonnaise
• spoon of honey
• a handful of cashew nuts
• salt
• pepper

Preparation:

• Peel the cabbages, remove the core and chop them .
• Peel the carrots and grate them on box grater  with thick eyes
• Dice the onion.
• Put all the vegetables in a bowl. In a small bowl, mix. Buttermilk, vinegar, mayonnaise, and honey.
• Season with salt and pepper.
• Pour the sauce over the salad just before serving.
• Sprinkle with chopped cashews.

Creamy Blue Cheese and Walnut Coleslaw

Ingredients:

• ½ cup fat-free or low-fat plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons chopped dill
• 1 tablespoon cider vinegar
• 1 small clove garlic minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 8 dashes tabasco sauce
• 1 bunch scallions, very thinly sliced
• 1 bunch radishes, trimmed and julienne cut
• 8 cups shredded cabbage
• ¾ cup chopped toasted walnuts
• 2 ounces blue cheese, crumbled

Preparation:

• Whisk yogurt, mayonnaise, dill, vinegar, garlic, Dijon, salt, pepper and tabasco sauce in a large bowl.
• Add scallions, radishes, cabbage and walnuts and stir to coat.
• Add blue cheese and stir again to combine.

Spiced Up Rainbow Coleslaw

Ingredients:                                                                                                       

• red cabbage thinly sliced
• Savoy cabbage thinly sliced
• red white, or sweet onion, thinly sliced
• jicama finely julienned
• watermelon radish finely julienned
• carrots shredded
• red green, yellow, or orange bell peppers, finely julienned
• 1 jalapeno minced, seeds and all
• 1 tsp celery seed
• Lemon Yogurt Poppy Seed Dressing
• 4 Tbsp Greek yogurt
• 4 Tbsp cultured buttermilk
• juice of 1 lemon
• 1 tsp poppy seeds
• salt and pepper to taste

Preparation:

• Use whatever combination of veggies you like, to make about 4 cups of slaw.
• Mix the shredded veggies in a large bowl and toss to combine them.
• Whisk together the dressing and taste to adjust any of the seasonings.
• Pour on the dressing and toss really well to distribute it.
• Refrigerate for at least a couple of hours before serving.

Buttermilk and Blue Cheese Slaw

Ingredients:

• 5 tablespoons low-fat buttermilk
• 5 tablespoons canola mayonnaise
• 1 tablespoon cider vinegar
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne hot sauce
• 4 cups thinly sliced napa (Chinese) cabbage
• ¾ cup crumbled Gorgonzola cheese
• 2 thinly sliced green onions
• 1 large peeled grated carrot

Preparations:

• Combine buttermilk, mayonnaise, vinegar, pepper, and hot sauce in a large bowl.
• stir with a whisk until smooth.
• Add cabbage, Gorgonzola, green onions, and carrot.
• Toss to combine.

Pear and gorgonzola cheese Coleslaw

Ingredients:           

For the Salad

• 1 cup of  walnuts
• 1 Tablespoon of maple syrup
• ¼ teaspoon  chile powder or cayenne pepper
• 3 cup of  arugula
• 1 small head radicchio or red chicory
• 4.25 oz  Gorgonzola cheese, crumbled
• 3 small pears

For the Balsamic Vinaigrette:

• 1 T. chopped shallots
• 1.5 T. balsamic vinegar
• 1 t. maple syrup
• 4.5 T. extra-virgin olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste

Preparation:

• Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
• Toss walnuts, 1 T. maple syrup, and chile powder together on a parchment paper-lined baking sheet. Spread out into a single layer.
• Bake for 8 minutes, stir gently with a spatula, and bake for another 3-5 minutes, until nuts are lightly toasted and caramelized.
• Remove and let cool on sheet pan, then break them up with your hands if the nuts stick together.
• Meanwhile, prepare the vinaigrette by whisking together shallots, balsamic vinegar, and maple syrup.
• Slowly whisk in olive oil to emulsify dressing.
• Season with salt and pepper to taste.
• Prepare your greens by rinsing and patting dry. Cut or tear the radicchio into bite-sized piece.
• Slice pears.
• To serve, combine arugula and radicchio and toss with 1 T. of the dressing.
• Add pears, gorgonzola, and glazed walnuts and toss.
• Serve additional vinaigrette on the side.

Creamy Apple Salad with Celery and Fennel

Ingredients :

Apple Salad

• 2 medium apples, cored and thinly sliced
• 3 stalks celery, peeled and sliced, see notes
• 1 fennel bulb, cored and thinly sliced
• 1 scallion or 4 chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup pecans, hazelnuts or walnuts, lightly toasted, see notes

Salad Dressing

• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons crème fraîche or substitute sour cream, mayonnaise or plain yogurt, see notes
• Salt and fresh ground pepper, to taste

Preparation:

• In a large salad bowl, whisk together the mustard, vinegar, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy.
• Whisk in the crème fraîche, a pinch of salt and a few grinds of fresh ground black pepper. Taste, and then adjust with additional salt, vinegar, or sweetener.
• Add the sliced apples, celery, fennel, scallions or chives, dill, and the nuts. Toss well.
• If you have any fennel fronds — the wispy tops of the fennel stalk that look similar to dill — scatter a few over the salad, and then serve.

Citrus Cabbage Salad

Ingredients:

• 1 fennel bulb (large, very thinly sliced)
• 1 savoy cabbage (or medium napa, shredded)
• 2 small carrots (large or 4, sliced into thin coins)
• 2 watermelon radishes (or 4 red radishes, thinly sliced)
• 2 Clementines (sliced or segmented)
• 1 small avocado (diced)
• 1 handful mint
• 1/3 cup sesame seeds (or chopped almonds, toasted)
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves (minced)
• 2 teaspoons freshly grated ginger
• 1/4 cup fresh lemon juice
• 1/4 cup clementine juice (fresh)
• 1 tablespoon miso paste

Preparation:

• In a small bowl, make the dressing by whisking together the olive oil, garlic, ginger, lemon and clementine juices and the miso paste.
• In a large bowl mix together the fennel, cabbage, carrots, radishes, half the Clementines and half the avocado. Toss with half the dressing and let sit for 10 minutes. Season to taste adding more dressing as you like. Assemble the salad on a platter and top with the remaining Clementines and avocado, mint and sesame seeds or almonds. Serve with the remaining dressing.

Savoy Cabbage Salad

Ingredients:

• 2 lb. savoy cabbage 1/2 head, finely shredded
• 3 large carrots coarsely grated
• 2 cup peas fresh or frozen (thawed)
• 2 cups corn canned, cooked or frozen (thawed)
• 3 large avocados diced

Healthy Ranch Dressing:

• 1 1/2 cups plain Greek yogurt 3.5% and higher fat content
• 1 small bunch dill finely chopped
• 1 small garlic clove grated
• 1 tsp salt
• Ground black pepper to taste

Preparation:

• In a large bowl, add savoy cabbage, carrots, peas, corn, and avocado.
• In a medium bowl, whisk Healthy Ranch Dressing Ingredients, pour over vegetables, and gently toss to combine.
• Leave to chill. Serve cold.

Asian Slaw

Ingredients:

Dressing

• ⅓ cup water
• ⅓ cup of Coconut Sugar
• ¼ cup fish sauce
• 2 tbs lime juice
• 2 garlic cloves, finely chopped
• 1 Birdseye chili, finely sliced
• ½ tsp sesame oil

Salad

• 3 cups shredded red cabbage
• 1½ cups shredded savoy cabbage
• ½ cup of snow peas, finely sliced
• 2 tbs mint leaves, shredded
• ¼ cup peanuts, toasted

Preparation:

• For dressing, combine water and sugar in a small saucepan and simmer for 3-5 mins until reduced slightly.
• Refrigerate until chilled.
• Add remaining ingredients and set aside until required.
• Combine shredded cabbages, snowpeas and mint in a large mixing bowl. Add half of the dressing and toss well.
•  Transfer into serving bowl and sprinkle with peanuts and accompany with remaining dressing.

Broccoli-and-Kraut Slaw

Ingredients:

• 1/3 cup plain whole-milk Greek yogurt
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 1/2 tablespoons honey
• 1 tablespoon white miso
• 2 teaspoons minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 medium head broccoli (about 24 oz.)
• 2 cups grated red cabbage
• 1 cup shaved red onion
• 1/2 cup thinly sliced scallions
• 1/3 cup golden raisins
• 1/3 cup drained refrigerated sauerkraut

Preparation:

• Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl; set aside.
• Trim and peel broccoli stalk. Cut head in half lengthwise.
• Starting at the crown, thinly slice both halves, including the stalk.
• Place sliced broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl.
•  Add miso-yogurt dressing; toss until evenly coated. Let stand 10 minutes before serving.