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Savoy Cabbage, Radicchio, and Apple Slaw Recipe

Savoy Cabbage, Radicchio, and Apple Slaw Recipe


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Savoy Cabbage, Radicchio and Apple Slaw

This tangy slaw is quick and simple to prepare and is spectacular in presentation. The savoy cabbage has a delicate taste and texture that pairs well with slightly bitter radicchio.

Ingredients

  • ½ head savoy cabbage, finely shredded
  • ½ head radicchio, finely shredded
  • ½ red onion, thinly sliced
  • 1 Granny Smith apple, cut into 1-inch pieces
  • 1 teaspoon rice vinegar
  • ¼ cup orange juice
  • ¼ cup mayonnaise
  • Kosher salt and freshly ground black pepper

Directions

Put the cabbage, radicchio, onion, and apple in a large bowl and toss together.

In a small bowl, whisk together the vinegar and orange juice. Add the mayonnaise and salt and pepper to taste and whisk until well combined. Pour over the cabbage mixture and toss until well coated.

Taste and adjust the seasonings, if necessary, and serve. The slaw will keep, covered, in the refrigerator for up to a day.


Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

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Some of the key nutrients found in apple cabbage slaw include:

  • Vitamin K (found in the cabbage), an important nutrient that helps keep bones strong as we age.
  • Vitamin C (found in the cabbage and the apples) which helps keep boost the immune system and keeps skin glowing!
  • Antioxidants that boost the body’s natural detoxification systems and helps fight the harmful effects of free radicals.
  • Healthy Fats (from the tahini and sunflower seeds) which provide fuel to the body for energy.
  • Dietary Fiber (found in most raw fruits and veggies) which helps promote a healthy digestive system and keeps you full for longer!

This dish would be the perfect addition to your Thanksgiving menu. If you make this yummy apple cabbage slaw recipe (or any other FitLiving Eats recipe) leave a comment below and don’t forget to tag #fitlivingeats on the ‘gram!

Drooling over the maple tahini dressing? You can also find it in this recipe for an autumn harvest power bowl!


What is Savoy cabbage?

Savoy cabbage is a variety of cabbage that’s green in color with crinkled leaves. When thinly sliced, the leaves look like beautiful frizzy confetti. The flavor of Savoy cabbage is mild and its leaves are much more tender than green cabbage.

Can you substitute regular green cabbage for Savoy cabbage? Not really. Because of the differences, we do not recommend substituting green cabbage for Savoy cabbage in this recipe. Try to find Savoy cabbage for this one if at all possible: it’s available in most mainstream grocery stores!

What else to do with cabbage? Go to our 12 Top Cabbage Recipes.


What Type of Cabbage Should I Use for Coleslaw?

I used both red and green cabbage for this recipe, but you can use either on their own. I wouldn’t suggest using softer varieties such as Napa cabbage because they tend to get soggy faster.

You can use a bag of premade slaw mix, or shred it yourself. Use either a mandoline slicer or a good sharp knife. First, cut the cabbage in half. Slice around the core in a v-formation on both halves and discard it. Now you can shred using your preferred method.


Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Braised Cabbage and Apple

This easy to make Braised Cabbage and Apple recipe comes together in no time, is the perfect side to any chicken, pork or lamb dish and is packed with brown sugar sautéed apples and green cabbage braised in cider vinegar and spices.

Instead of making a coleslaw or steaming cabbage like I served alongside my Corned Beef the other day, I opted to experiment with items on hand in the kitchen. Sometimes these are the best recipes.

I was planning on making a house favorite for dinner, my Balsamic Roast Pork Tenderloin, and pictured the sliced pork served along side a braised cabbage of sorts. That’s how this Braised Cabbage and Apple side dish came to be.

First I was going to cube up the apple, and by all means go for it if you like, but slices worked for me and I sautéed them in butter with apple cider vinegar and some brown sugar. Opting to go the sweet and sour way for flavors…

I sliced the cabbage then and added it on top and sprinkled in some allspice and celery seeds with the kosher salt and pepper, add some water and covered it to braise and break down a bit.

I didn’t want it mushy, still crunchy a bit, but cooked. This worked and was perfect. I hope you give this Braised Cabbage and Apple recipe a try. Enjoy!


What you need

  • Edamame beans - I used frozen and then steamed them for about 5 or 6 minutes. You can substitute any beans like black beans, chick peas etc. or leave out the beans all together!
  • Cabbage - I used Savoy, just for fun! You can use regular green cabbage or red cabbage, or a combination of both. Heck you could even use a store bought bag of coleslaw mix. why not?!
  • Bell pepper - Red, yellow or orange. You can use green but it really steers away from the "Thai" flavours.
  • Snow Peas - No need to steam these. Just thinly slice and away you go! You can also use Snap Peas or toss in some fresh green peas.
  • Carrot
  • Green onions or scallions
  • Fresh cilantro
  • Chopped roasted peanuts
  • Fresh limes (for garnish)

Savoy Cabbage and Cashew Slaw

I am obsessed with slaw. I love the crunch, and favor dressing my slaws with a vinegary dressing for a palate cleansing punch. I pile them on the sandwich for added texture and flavor as well as serve them as a side. I change the slaws around according to mood, season and on-hand ingredients.

Ingredients

  • 1 small head of savoy cabbage, shredded by hand or food processor
  • 1 small red onion, sliced very thinly
  • 1 medium carrot, shredded
  • 1 cup cashews, toasted and chopped
  • 1/3 cup rice wine vinegar
  • Dash of favorite hot sauce
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons lime juice
  • Kosher salt and pepper

Preparation

1. Place the cabbage, onion and carrot in a medium bowl.

2. Place 1⁄2 of the cashews in a food processor with the vinegar, hot sauce, oil and lime juice. Process until thickened. Add salt and pepper to taste.

3. Toss the dressing over the cabbage and add remaining cashews.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW


Cabbage, Apple and White Cheddar Slaw

If you&rsquore looking for a dish to bring to a family cookout or company function, then you should try our recipe for cheesy coleslaw. Coleslaw, which is easy to prepare and serve, only requires a few ingredients, making it ideal for picnics or backyard barbecues. The recipe makes eight to ten servings, featuring a delicious combination of Dijon mustard, honey, and fresh vegetables. If you&rsquod like to ratchet up the crunch factor, you can also toss in some chopped toasted walnuts. If you have family members or friends who enjoy coleslaw, consider sharing this recipe with them on Facebook, Pinterest, Twitter or Instagram.

Tasty and easy to make, our cheesy coleslaw recipe is one of our most popular coleslaw recipes. To begin making the dressing for the recipe, you&rsquore going to need to gather up the following ingredients: red-wine vinegar, light sesame oil, honey, Dijon mustard, soy sauce, cinnamon, olive oil, salt, and black pepper. For the salad, you&rsquoll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half-cup of chopped toasted walnuts. The salad is straightforward to make, but with the dressing, you&rsquoll have to make sure that you blend all of the ingredients until everything is smooth. Season the dressing with a dash of salt and pepper.

If you enjoyed this coleslaw recipe, you might also enjoy our recipe for shrimp tacos with a yogurt slaw. If you have a hankering for a dish with Latin flavor, then this recipe is the one for you. Here at Cabot, we work hard to produce a wide range of high quality dairy products, ranging from award-winning cheddar cheeses to rich sour screams. We hope you enjoy our cheesy coleslaw. Once you try it, we&rsquod love to hear your thoughts about the dish. Did it hit the spot? Let us know by rating and reviewing the recipe.

Ingredients

Dressing:
¼ cup red-wine vinegar
2 tablespoons light sesame oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon soy sauce
½ teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste

Salad:
1 medium cabbage, cored and thinly sliced (about 8 cups)
4 apples (any variety), cored, peeled and cut into matchsticks
3 medium carrots, peeled and coarsely grated (about 2½ cups)
2 celery stalks, cut into matchsticks
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
½ cup chopped toasted walnuts

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

To Make Dressing:

COMBINE vinegar, sesame oil, honey, mustard, soy sauce and cinnamon, in blender blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.

To Make Salad:

COMBINE all salad ingredients, in large bowl. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.



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