Mix together:
2 lbs slaw mix
5 sliced scallions
Toast:
½ cup sunflower kernels
½ cup slivered almonds
2 packages Ramen noodles
Dressing:
½ cup vegetable oil
¼ cup vinegar
½ cup sugar
2 Tbl soy sauce
Mix together just before serving.
Tortilla Slaw
From Firebird’s Restaurant via Aunt Doris via Stephanie
Ingredients
4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette
Combine all ingredients, tossing gently to coat evenly. Serve immediately!
Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil
In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend until well-combined. With machine running, slowly pour in the oils and blend until emulsified. Store in a covered container in the refrigerator. Before serving, allow to return to room temperature and whisk or shake to re-emulsify. Toss with slaw and serve right away. Ole!
* Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips. Deep fry in 350 degree oil just until crisp – about one minute. Drain well.
Aunt Annie’s Cole Slaw
Ingredients
½ head cabbage, chopped
¼ cup cream, whipped
3 Tbl sugar
3 Tbl vinegar
salt and pepper
Directions
Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.
Sweet and Sour Cabbage
From “Miriam’s Kitchen.”
Ingredients
1 red cabbage (~5 lbs)
½ cup margarine or olive oil
salt and pepper
1 tsp nutmeg
3 Tbl white vinegar
3 Tbl brown sugar
½ cup white raisins
½ cup dried currants
2 cups peeled apples, diced small
Directions
Cut away the core of the cabbage and shred crudely. Heat the fat in a large saucepan. Add the cabbage. Sprinkle with salt, pepper and nutmeg. Add the vinegar, sugar, raisins, currants and apples. Cover and bring to a boil. Cook for about 10 minutes, stirring a bit. Cook, covered, for 90 minutes, stirring occasionally. If desired, add more nutmeg and brown sugar to taste.
Skillet Red Cabbage
Ingredients
1 large purple onion, sliced and separated into rings
¼ cup butter, melted
½ tsp salt
½ tsp pepper
2 lbs red cabbage, cored and coarsely shredded
¼ cup red wine vinegar
3 Tbl sugar
Directions
Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.
Krautschweigel
Ingredients
oil
garlic, minced
cabbage, chopped very fine
onion, sliced very fine
egg noodles, cooked
Directions
Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.
Cabbage Paprikash Soup March 27, 2013
When I used to eat meat – my general rule of the past ten or so years is to not eat things with four legs – I loved the the tangy beef and cabbage soup served at TooJay’s Deli. I finally found something comparable in a cookbook called “Soup Makes the Meal,” and, even better, it doesn’t rely on beef for flavor (although, by all means, add some bite-sized pieces and use beef stock if you want).
I do have to brag for a second: this soup won the blue ribbon in Temple Beth El’s (Knoxville, Tennessee) annual soup and chili cookoff. It really is that good.
Ingredients
1 Tbl olive oil
1 large onion, quartered and thinly sliced
4 cups cored and thinly sliced cabbage
salt
2 cloves garlic, minced
1 Tbl sweet paprika
6 cups chicken or vegetable stock
½ cup canned chopped or crushed tomatoes
1 large carrot, peeled and grated
3 Tbl tomato paste
juice of 1 lemon
2-3 tsp sugar, to taste
black pepper, sour cream and chopped fresh parsley, to taste or to garnish
Directions
Heat the olive oil in a soup pot over medium heat. Add the onion and cook, stirring until translucent, 8 to 9 minutes. Add the cabbage, salt lightly and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring, for 1 minute. Add the stock, tomatoes, carrot and tomato paste and season again with salt. Bring to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Add about half each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow, but distinctly sweet-tart broth. Season with pepper. Serve piping hot with garnishes.
Tortilla Slaw December 21, 2012
Ingredients
For the Dressing
- 1/4 cup freshly squeezed lime juice
- 1/4 cup cider vinegar
- 3 Tablespoons honey
- 1/2 cup fresh cilantro, chopped
- 1 Tablespoon garlic, minced
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- salt and pepper
For the Salad
- 4 cups finely shredded cabbage
- 2 cups tricolored fried tortilla strips
- 1 Tablespoon fresh cilantro, chopped
- 1/4 cup toasted pumpkin seeds
- 3/4 cup Cilantro Lime Vinaigrette
Instructions
For the Dressing
In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.
For the Salad
Combine all ingredients, tossing to coat evenly. Serve immediately.
Powered by Recipage
a little of each 