Veggie Slaws -- Add More!

iVillage Member
Registered: 08-07-2007
Veggie Slaws -- Add More!
19
Sat, 06-21-2008 - 7:13pm

I was looking for cool side dishes and found a bunch of interesting sounding slaws. If you have some other SB friendly favorites for no-cook veggies, please share!

Fiesta Slaw
6/2005 From "Cooks Country"

Although a mix of red, orange, and yellow peppers will provide the prettiest appearance, this slaw can be made with just one type of bell pepper. For a spicier slaw, do not remove the inner flesh and seeds from the jalapeño. Very thin strips of bell pepper are essential for this recipe, so make sure your knife is plenty sharp.

Serves 4 to 6
2 tablespoons lime juice plus 1/2 teaspoon grated zest from 1 lime
1 tablespoon vegetable oil
1 small clove garlic , minced
1/2 medium jalapeño chile , seeded and minced
Table salt and ground black pepper
4 medium bell peppers , seeded and cut into 1/4-inch strips
1/3 cup minced fresh cilantro

Whisk lime juice, zest, oil, garlic, jalapeño, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Add peppers and cilantro and toss well to combine. Adjust seasonings with salt and pepper. Serve.

Spicy Peanut Slaw

Serves 4 to 6

Crunchy peanut butter lends a chunky texture to this slaw, but smooth peanut butter can be used in a pinch. Use a sharp knife or a food processor fitted with a slicing blade to shred the cabbage.
1/4 cup chunky peanut butter plus 1 additional tablespoon
2 medium cloves garlic , minced
1 teaspoon finely grated fresh ginger
1 tablespoon light brown sugar (I'd replace with Splenda)
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes
3 tablespoons hot water
1/2 medium head red cabbage , finely shredded (about 6 cups)
Table salt
3 scallions , thinly sliced on bias

Whisk peanut butter, garlic, ginger, brown sugar, vinegar, pepper flakes, and water together in large bowl until dressing is creamy. Add cabbage and toss well to combine. Adjust seasonings with salt, and sprinkle scallions over slaw. Serve.

Sweet and Spicy Asian Slaw

Serves 4 to 6

Salad
1 (16-ounce) bag coleslaw mix
1 red bell pepper , seeded and sliced thin
1 cucumber , peeled, seeded, and sliced thin
4 scallions , sliced thin
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint
1/2 cup roasted peanuts, chopped

Dressing
5 tablespoons lime juice
2 1/2 tablespoons fish sauce
3 tablespoons sugar (Splenda)
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne pepper
4 teaspoons toasted sesame oil
Salt

1. For the salad: Combine coleslaw mix, bell pepper, cucumber, scallions, cilantro, mint, and peanuts in large bowl.

2. For the dressing: Combine lime juice, fish sauce, sugar, vinegar, ginger, and cayenne in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt. Serve. (Salad can be refrigerated for up to 2 days.)

Fennel-Tangerine Slaw

11/1997 "Cooks Illustrated"

The small, seedless tangerines called clementines are particularly good in this slaw.

Makes about 4 cups
2 medium bulbs fennel , trimmed and chopped coarse
2 tangerines or clementines, peeled, segmented, seeds removed, and segments halved crosswise
1/4 cup chopped fresh parsley leaves
2 tablespoons lemon juice from 1 large lemon
2 tablespoons grainy mustard
1 medium clove garlic , minced
1/2 cup olive oil
Table salt and ground black pepper

Mix fennel, tangerines, and parsley in large bowl. Whisk lemon juice, mustard, and garlic in small bowl; whisk in oil until dressing is smooth. Toss with fennel mixture and season to taste with salt and pepper (can be stored in airtight container and refrigerated up to 2 days).

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iVillage Member
Registered: 04-01-2004
Thu, 06-26-2008 - 9:41am
Jicama Mango Coleslaw


This recipe is a great source of fiber (from the jicama and mango) and Vitamin A. Serve it often!

Serving: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 15 minutes




3 cup shredded cabbage
1 peeled and shredded medium jicama
1 chopped mango
2 chopped green onion
1 juiced lime





1. Combine cabbage, jicama, mango and green onions.

2. Sprinkle with lime juice and stir to combine. Serves 6.



Based on individual serving.




Calories: 76
Total Fat: 4 g
Carbohydrates: 18 g
Protein: 2 g

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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Thu, 06-26-2008 - 11:03am

What a coincidence! I was just about to post 2 jicama slaws!


This first one I made last week. YUM! The best part is that it kept well in the fridge for several days--the jicama doesn't get soggy! I have half a jicama left, so I'm going to try the second recipe today.










Jicama Slaw



Recipe courtesy Emeril Lagasse

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iVillage Member
Registered: 05-03-2005
Thu, 06-26-2008 - 11:29am

I see lime juice quite often in jicama recipes.


Any idea how lemon juice would work?


Would I need to alter any of the other ingredients?


I have a jicama waiting to be used but don't have lime juice at the moment.


TIA!

NancyImage and video hosting by TinyPic


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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Thu, 06-26-2008 - 12:19pm
I find lime juice to be slightly sweeter and not as acidic as lemon juice. You could certainly try it, and just taste the dressing to see how you like it. You may need to add a little more Splenda or agave??
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iVillage Member
Registered: 04-01-2004
Thu, 06-26-2008 - 1:30pm
I think the lime juice is used basically to keep the veggies bright and to keep them from discoloring plus add a little citrus flavor.
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iVillage Member
Registered: 12-06-2007
Thu, 06-26-2008 - 9:04pm

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iVillage Member
Registered: 08-07-2007
Sat, 06-28-2008 - 1:41pm
Thanks, everyone, for the great sounding recipes! I added ALL of them to my recipes file! Now, I just have to decide which ones to make this week . . .

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iVillage Member
Registered: 06-30-1997
Sun, 06-29-2008 - 1:37am

Jamie, here's another one to add to your recipe file. My Mother has been making this for years and it's a staple at our family get-togethers, so I had to find a way to make it legal. This is a great slaw to accompany BBQ. I'm planning to make it for July 4th.

Mother's Sweet & Sour Slaw

1 medium head of cabbage (use 2 bags of angel hair cabbage mix)
1 large onion
1 bell pepper
1T salt (use 3/4T salt)
1C sugar (or a little less) substitute Splenda (use 3/4 cup)
1C canola oil (use about 3/4 cup)
3/4C white vinegar (use a little more than 1/2 cup)
1t celery seed
1t dry mustard

Shred cabbage and slice onion and pepper. Boil together sugar, canola oil, vinegar, celery seed, salt and dry mustard. Let cool just a bit and pour over cabbage mixture. Stir and refrigerate for at least 6 hours or overnight

***My Mother always shreds her own cabbage for this. I go the convenience route and just use the 2 bags of angel hair cabbage. So what is in parenthesis is how I have changed the recipe, based on using the pre-cut cabbage.

Rebekah








Rebekah

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iVillage Member
Registered: 04-01-2004
Sun, 06-29-2008 - 4:26pm















Photo: William Dickey; Styling: Rose Nguyen


Peanutty Coleslaw


Prep: 15 min., Chill: 1 hr. Wasabi paste can be purchased in the Asian section of most supermarkets.


1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons white vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar substitute
1 teaspoon grated fresh ginger
2 teaspoons wasabi paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-oz.) package shredded coleslaw mix
3/4 cup lightly salted peanuts

1. Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.



Yield:
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iVillage Member
Registered: 03-05-2004
Thu, 07-03-2008 - 10:02am
What is jicama?

Doreen

Doreen

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