Carrot, Napa Cabbage, and Apple Slaw with Creamy Poppy Seed Dressing

After having made the coleslaw with apples and pineapple a few months back, I came across this similar recipe from the Roots cookbook and thought it looked worthy of exploring.  I’m still not a fan of coleslaw, but this one had a bit more of a vinegar taste to it and could use some fresh apples, in season.  It tasted great on its own and on top of a pork sandwich, so definitely worth trying.  I don’t know that it’s automatically better than the other coleslaw recipe, but a nice alternative.

Carrot, Napa Cabbage, and Apple Slaw.jpg

Carrot, Napa Cabbage, and Apple Slaw

Dressing
1/4 mayonnaise
3 Tbsp olive oil
2 Tbsp lemon juice
1 1/4 tsp kosher salt
1 tsp poppy seeds
8 oz napa cabbage, cored and finely shredded
8 oz carrots, trimmed, peeled, and cut into matchsticks
1 crisp red apple, cored and cut into matchsticks
2 Tbsp finely snipped fresh chives

To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds.  Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.

In a large bowl, toss together the cabbage, carrots, and apple.  Spoon the dressing over the top and toss the slaw to distribute the dressing evenly.  Transfer to a serving bowl, garnish with the chives and serve immediately.  The cabbage and carrots can be cut up to 8 hours in advance.  Cover and refrigerate until ready to toss the slaw.  It is best to cut the apple right before adding it to the slaw so that it doesn’t discolor.

 

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Apple Coleslaw

To kick off summer, what better thing is there than some outside food opportunities and grilling out?  I’ve had this simple twist on coleslaw in my to-make list for months and finally had a chance to make it.  The coleslaw was slightly sweeter than most, but done so in this subtle way.  I used Granny Smith apples, which helped to add some tartness to the coleslaw as well.  I would make this again when wanting to make a little twist on a summer salad.

Apple Coleslaw

Apple Coleslaw
2 cups Cabbage (shredded)
2 Medium apples (cored, diced)
1 can (16 oz.) crushed pineapple, in its own juice,(drained)
3/4 cup mayonnaise
salt and pepper to taste

Combine above ingredients, cover and refrigerate 1 hour or more before serving. 8 servings

Shaved Broccoli and Brussels Sprouts Slaw

Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge.  For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box.  This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it.  It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.

Shaved Broccoli and Brussels Sprouts Slaw.jpg

Shaved Broccoli and Brussels Sprouts Slaw

12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts

Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade.  Sprinkle with 1/4 tsp salt; toss to coat.

Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk.  Add dressing, grapes, and pine nuts to broccoli mixture; toss.

Curry Cabbage Salad

We’ve had a couple of funerals at church lately, for the oldest member of the parish, and for a young member.  When someone passes at my parish, there is a call out for salads and desserts, and with one of the more recent funerals, they were needing more salads.  So, I pulled out my trusty cookbooks from Iowa and started looking for something that would be suitable.  I found a recipe for a curry cabbage salad that looked intriguing.  Perhaps it was because of a discussion about curry at lunch that week and how much better fresh curry is than what is in most Iowa cupboards.  I also think the mayo that is used can make a huge difference, and I’ve started really enjoying Sir Kensington’s mayonnaise for my cooking.

This recipe was from The Spice of Life Cookbook from the Cedar Falls American Association of University Women. I ended up taking some home for the weekend with me to see my parents and my dad declared it was his favorite new coleslaw recipe.  While I don’t know that I’d go that far, it does have a nice and slightly unusual flavor, but not in a way that is overpowering.

Curry Cabbage Salad.jpg

Curry Cabbage Salad

6 c shredded cabbage or use 1 bag prepared coleslaw mix
1/2 c raisins
1 1/2 c roasted, unsalted peanuts
1 c Miracle Whip or other mayonnaise
2 Tbsp vinegar
2 tsp sugar
1 tsp curry powder

Toss cabbage, raisins, and peanuts in a bowl.  Mix together mayonnaise, vinegar, sugar, and curry powder.  Mix this with the cabbage mixture.

Cashew Coleslaw

As the end of summer is here — and feels like it has been since early August, the end of the time to eat coleslaw, BBQ, and some of the summer standards seems to be approaching.  I know it’s not quite that dire at this point, but there are moments of it feeling a little bit that way.  With that in mind, I was reading through the Minnesota Catholic Daughters cookbook and preparing to have one of my colleagues over for dinner and thought this might be one of those in-the-box while out-of-the-box dishes that wouldn’t be too scary to present to someone else.

The sugar adds to the dressing and makes it surprisingly sweet, and the cauliflower adds a nice crunch to a the mayo-based coleslaw.  Generally, I’m not a fan of mayo-based coleslaws.  I’d prefer a vinegar-based dressing.  But, I was pretty happy with this one.

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Macaroni Coleslaw

We planned to have members of the extended family over a couple of weeks ago and were trying to think of what to serve them that would say summer. We were going back and forth and back and forth, when I suggested coleslaw. Following yesterday’s confession, I am going to confess again. I don’t really like coleslaw, but I know it’s part of traditional summer fare. If we’re going to eat coleslaw, I’ll eat it, but I’d rather make a vinaigrette-based coleslaw 9 times out of 10.

Despite my ill-regard for coleslaw, I do enjoy pasta salads. Even mayo or mustard-based coleslaws. A few years back my mom found a combination of coleslaws and pasta salads in Taste of Home magazine. She served it at dinner one night and I was apprehensive, to say the least. But, it was pretty decent and pretty delicious. So, we made it again. My aunt declared it “interesting.” But, in the end, everyone took seconds of it, so it must have been okay.

For easy reference and your delicious tastebuds, here is the Macaroni Coleslaw recipe!

Macaroni Coleslaw

Ingredients

1 pkg (7 oz) ring macaroni

1 pkg coleslaw

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

Dressing:

1 ½ c Miracle Whip light

1/3 c sugar

¼ c cider vinegar

½ tsp salt

¼ tsp pepper

Directions:

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper.

In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Yield: 16 servings