Orange Cabbage Slaw Food

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SOUR ORANGE BBQ'D SALMON TACO WITH RED CABBAGE SLAW AND SMOKED CHILE SAUCE



Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 44

2 (10-ounce) salmon fillets
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Sour Orange BBQ Sauce, recipe follows
8 (6-inch flour) tortillas, cut to size
Smoked Chile Sauce, recipe follows
Red Cabbage Slaw, recipe follows
Cilantro leaves
2 cups fresh orange juice
1 cup red wine vinegar
1 cup white wine vinegar
3 cups granulated sugar
1 orange, zest grated
3 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 head garlic, coarsely chopped
1 habanero chile, coarsely chopped
3 cups canned plum tomatoes and juices, chopped
3 cups canned plum tomatoes and juices, chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
2 canned chipotle chiles, pureed
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup prepared mayonnaise
2 tablespoons chipotle puree
1 tablespoon fresh lime juice
Salt and freshly ground pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded

Steps:

  • Heat grill to high.
  • Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork.
  • Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
  • Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
  • Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
  • Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
  • Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
  • Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

ORANGE-CABBAGE SLAW



Orange-Cabbage Slaw image

Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time.

Provided by KateL

Categories     Greens

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large orange, zested and juiced
2 teaspoons white wine vinegar
2 teaspoons sesame oil
1/2 teaspoon salt
4 cups green cabbage, thinly sliced
4 cups red cabbage, thinly sliced
4 scallions, thinly sliced
3 medium carrots, shredded
8 cabbage leaves, for garnish
black sesame seed, for garnish
white sesame seeds, for garnish

Steps:

  • In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
  • Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
  • Arrange cabbage leaves on serving platter, if desired. Top with slaw.
  • Garnish with black and white sesame seeds, if desired.

Nutrition Facts : Calories 57.3, Fat 1.4, SaturatedFat 0.2, Sodium 182.2, Carbohydrate 11.3, Fiber 3.5, Sugar 6.8, Protein 1.9

CABBAGE-AND-HERB SLAW WITH ORANGES



Cabbage-and-Herb Slaw with Oranges image

Generous amounts of basil and parsley invigorate the slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper

Steps:

  • Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.
  • Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
  • Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

RED CABBAGE-CITRUS SLAW



Red Cabbage-Citrus Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater

Steps:

  • Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
  • Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.

TANGY CABBAGE SLAW



Tangy cabbage slaw image

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Yield Makes enough for 12-16 pulled pork buns

Number Of Ingredients 10

250ml mayonnaise
zest and juice 1 lemon
2 tbsp cider vinegar
2 tbsp wholegrain mustard
1 tsp celery salt
¼ head white cabbage, very thinly sliced
¼ head red cabbage, very thinly sliced
2 carrots, julienned
1 large red onion, diced
2 sticks celery, thinly sliced

Steps:

  • Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
  • Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

CRUNCHY RED CABBAGE SLAW



Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 16

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

  • Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
  • Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
  • To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

SWEDISH CABBAGE AND ORANGE SALAD



Swedish Cabbage and Orange Salad image

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include the time needed for the salad to chill!

Provided by Sydney Mike

Categories     Fruit

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup cabbage, finely shredded (white cabbage preferred)
2 navel oranges, sectioned
1/4 cup golden raisin
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice

Steps:

  • In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
  • Chill in the refregerator for up to 2 hours.
  • Serve with meat & fish dishes.

SESAME SALMON WITH ORANGE SLAW RECIPE BY TASTY



Sesame Salmon With Orange Slaw Recipe by Tasty image

Here's what you need: orange, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, salt, black pepper, salmon fillets, sesame seed, lemon

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 orange
½ napa cabbage, thinly sliced
¼ red cabbage, thinly sliced
3 carrots, peeled and coarsely grated
3 green onions, white and green parts thinly sliced
3 tablespoons oil
2 tablespoons rice vinegar
salt, to taste
black pepper, to taste
4 salmon fillets
2 tablespoons sesame seed, divided, plus more for garnish
1 lemon, sliced, optional

Steps:

  • Preheat oven to 425°F (220°C).
  • Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
  • Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
  • In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
  • Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
  • Transfer the fillets to a greased rimmed baking sheet.
  • Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
  • Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 22 grams, Fat 29 grams, Fiber 5 grams, Protein 28 grams, Sugar 12 grams

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING



Cabbage and Corn Slaw with Cilantro and Orange Dressing image

Provided by Pam Anderson

Categories     Salad     Fruit     Herb     Pepper     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Corn     Bell Pepper     Carrot     Summer     Vegan     Raw     Cabbage     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

  • Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
  • Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

SAVOY CABBAGE AND RADICCHIO SLAW WITH BLOOD ORANGE DRESSING



Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing image

Categories     Salad     Fruit     Leafy Green     Side     No-Cook     Mayonnaise     Cranberry     Orange     Bell Pepper     Fall     Chill     Cabbage     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 10

6 tablespoons fresh blood orange juice
1 1/2 teaspoons rice vinegar
1 teaspoon honey
1/4 cup olive oil
1/4 cup mayonnaise
1 1/2 tablespoons chopped shallot
1 1 1/4-pound savoy cabbage, halved, sliced 1/4 inch thick
1 1/2-pound head of radicchio, halved, sliced 1/4 inch thick
1 large red bell pepper, sliced
1/2 cup dried cranberries

Steps:

  • Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise and shallot. Season with salt and pepper. Pour into jar with lid; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Place cabbage, radicchio, and bell pepper in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle dried cranberries over.

ORANGE FRUIT SLAW



Orange Fruit Slaw image

I love this fruity coleslaw. My neighbor shared this with our women's church group a few years ago. -Cynthia France, Murray, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

3 cups shredded cabbage
1 medium navel orange, peeled and sectioned
1 cup seedless red grapes, halved
1 medium apple, chopped
1/2 cup finely chopped celery
3/4 cup reduced-fat orange yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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