Red Cabbage And Roquefort Slaw Food

RED-CABBAGE-AND- ROQUEFORT SLAW

Steps:

• Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with 1 1/2 cups parsley and 1 cup cheese.
• Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into cabbage mixture and toss to coat. Sprinkle with remaining cheese and parsley. Cover and refrigerate at least 2 hours before serving.

RED CABBAGE SLAW

Steps:

• 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.

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

CRUNCHY RED CABBAGE SLAW

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.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

RED CABBAGE SLAW

Steps:

• Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
• Quarter the cabbage and cut out the core.
• Shred the purple cabbage leaves.
• Combine cabbage,carrots and onions in a large bowl.
• Douse the vegetables with malt vinegar.
• season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
• Stir in the mayonnaise and mustard.
• Taste for seasonings.
• The final outcome should be a creamy and tart slaw.
• Serve cold or at room temperature.
• Store leftovers in the refrigerator.

RED-CABBAGE SLAW

Steps:

• In a large bowl, mix together mayonnaise and vinegar.
• Add cabbage and apples; season with coarse salt and ground pepper, and toss to coat. Refrigerate, covered, until ready to serve.

BAREFOOT CONTESSA'S BLUE CHEESE COLE SLAW

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
• Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

RED CABBAGE SLAW

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.