Veggie Slaws -- Add More!
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| 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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Jicama is a Mexican potato.
Cathy posted something about it recently, so if you enter
And, this is what it looks like at the grocery store:
Serving: 12
Cook Time: 10 minutes
Total Time: 10 minutes
2. Just before serving, core and dice apples. Toss with cabbage and serve.
Doreen
Doreen
Thanks Cathy. I don't think I've ever seen one in my grocery stores. But, that doesn't say much since I live in a small town (population 7,000).
I'm very intrigued now though.
Doreen
I just made the Spicy Peanut Slaw from Jamie's post. I loved the flavour, but had to add a little more rice vinegar and water otherwise it was too much of a paste. I will make it again. The only one who did not
spicy napa cabbage slaw with cilantro dressing Gourmet | August 2008
Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version? The ginger and rice vinegar provide a fresh, clean flavor, and the serrano gives it just the right spark of heat.
Makes 4 servings
by Ruth Cousineau
1/4 cup rice vinegar (not seasoned)
2 teaspoon sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
Sesame Orange Coleslaw
1 bag (16 ounces) prepared coleslaw
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections
2 tablespoons low-sodium tamari or soy sauce
1/4 cup orange juice (Orange Crystal Lite for SB friendly version)
1 tablespoon sesame seeds -- toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon seasoned rice vinegar
1 teaspoon dark sesame oil
1 tsp. lime juice
2 teaspoons agave nectar
Combine the coleslaw, bell pepper, and orange slices in a large salad bowl. Mix together the remaining ingredients and pour over the vegetables. Allow the flavors to combine for at least 15 minutes before serving.
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