50 Cole Slow Recipes

50 American Cole Slow Cabbage Salad Recipes – A Selection different cooking classic cabbage lettuce. Share with friends: 1. Classic Cole Slow Cabbage Salad. Beat 3/4 tbsp. mayonnaise, 1/4 tbsp. sour cream, 3 tbsp. l apple cider vinegar, 1 hour l sugar and 1/2 tsp salt. Mix with 1/2 chopped head white cabbage and 2 pcs. grated carrots. 2. With blue cheese and greens. Make a classic cabbage salad (No. 1), adding 1 tbsp. crumbled blue cheese and 1/4 tbsp. chopped parsley and chives. 3. Buffalo Cook classic cabbage salad (No. 1), adding 2-4 tbsp. l hot sauce, 1 tbsp. thinly chopped celery and crumbled blue cheese. 4. WITH curry raisins and seasoning. Cook classic cabbage salad (No. 1), replacing sour cream with yogurt and adding 1/4 tbsp to the dressing. mango curry seasoned chutney. Add 1 thinly sliced bell pepper, 1/2 tbsp. raisins and 1/4 tbsp. chopped cilantro. 5. In Russian. Pour 1/2 tbsp. chopped red onion cold water for 15 minutes, then drain the water. Cook classic cabbage salad (No. 1), replacing sour cream with sweet chili sauce and adding 1/4 tbsp. sweet and sour vegetable marinade and chopped parsley. Stir in the sautéed onion. 6. Salad “Waldorf”. Follow the classic cabbage salad recipe (No. 1), instead carrots adding 3/4 tbsp. chopped apple and celery. Add 1/2 tbsp. chopped toasted walnuts. 7. WITH apple and kohlrabi. Get ready for classic dressing cabbage salad (No. 1), adding 3 tbsp. l horseradish, 1 tbsp. l whole grain mustard and another 1 tsp. Sahara. Mix with 1/4 head of chopped white cabbage, 2 kohlrabi and 2 apples (cut into strips), add 1/4 tbsp. chopped dill. 8. With grapes and pecans. Make a classic salad (No. 1) with red cabbage cabbage. Mix with 1 tbsp. red grapes (cut in half), 1/2 tbsp. chopped toasted pecans and 1/4 tbsp. chopped chives. 9. With chicken and barbecue sauce. Prepare a classic cabbage salad (No. 1), stir 1/3 tbsp. barbecue sauce, 2 tbsp. chopped prepared chicken and 2 chopped feathers of green onions. 10. With kajun seasoning. Prepare a dressing for classic cabbage salad (No. 1), adding 2 tbsp. l Creole mustard and 2 tsp. kajun seasoning. Mix with 1/2 chopped white cabbage, 2 pcs. grated carrots, julienne celery and bell pepper (1 tbsp.) and 2 chopped stalks of green onions. 11. With peppers chipotle. Cook the classic cabbage salad (No. 1) by stirring at a gas station 2 tbsp. l pureed chipotle peppers in adobo sauce. Do not add carrots. Mix 1/4 tbsp in salad. chopped cilantro 1 tbsp. thinly sliced ​​red bell pepper, hikama and green onions. 12. Crisp. In a colander mix 1/2 shredded cabbage white cabbage with 1 tbsp. l salt. Leave on for 4 hours, then rinse with water and dry well. Make a classic salad dressing (No. 1) and mix with cabbage. 13. From carrots with pineapple. Mix by 1/2 tbsp. mayonnaise and sour cream, 2 tbsp. l lemon juice and sugar and 1 tsp salt. Add 12 pcs. grated carrots, 1 tbsp. raisins and diced pineapple and 1/4 tbsp. chopped chives. 14. Of kale cabbage. Mix 1/4 tbsp. lemon juice, 1 tbsp. l Dijon mustard, 1 tbsp. l sugar, 1 tsp. salt and 1/3 tbsp. olive oil. Add 5 tbsp each. shredded white cabbage and Tuscan kale cabbage, 2 grated carrots and 1/2 tbsp. fried sunflower seeds. 15. Light. Mix 1/2 tbsp. low-calorie mayonnaise and Greek yogurt, 3 tbsp. l apple cider vinegar and milk, 1 tbsp. l Dijon mustard, 1 tsp. sugar and salt to taste. Mix with 1/2 chopped head white cabbage, 1 grated carrot and 1/4 tbsp. chopped dill. 16. Broccoli with Ranch sauce. Mix 1/2 tbsp. buttermilk, 1/4 tbsp. mayonnaise and sour cream, 3 tbsp. l apple cider vinegar, 1 tbsp. l sugar and 1 tsp. salt. Mix with ready broccoli salad (two packs of 350 gr.), add each 1/4 Art. chopped parsley, chives and dill. 17. In Thai. Grind 1/2 tbsp. In mashed potatoes peanut butter, 1/3 tbsp. rice vinegar, juice of 2 limes, 1 tbsp. l grated ginger and soy sauce. Stir with 1/4 chopped head of Beijing cabbage and 8 pcs grated carrots. Add 1/2 tbsp to the salad. chopped cilantro, green onions and peanuts. 18. With pepper. Pour 1 thinly chopped red onion with cold water for 15 minutes, then water drain. Beat 2 tbsp. l apple cider vinegar, 1.5 tsp. sugar, 1/2 tsp chopped thyme and 1/4 tbsp. olive oil. Stir with 1 thinly chopped pebbled pepper, 4 chopped bell peppers of different colors, red onions, 1/2 tsp. salt and black pepper to taste. 19. With hot dressing. In the kitchen combine well chop in pulse mode 1/2 chopped head white cabbage and 3 carrots. Boil for 1 minute 1/4 Art. apple cider vinegar, 2/3 tbsp. vegetable oil, 2 tbsp. l sugar, 2 tsp. salt, 1 tsp. mustard powder and seeds celery. Pour dressing onto vegetables. 20. With apple and fennel. In a colander mix 1/2 shredded cabbage of savoy cabbage with 1 tbsp. l salt. Let stand for 1 hour, then rinse with water and well dry it. Stir with vegetable oil, walnut oil and apple cider vinegar (1/4 tbsp.), 2.5 tsp. sugar and 1.5 tbsp. l Dijon mustard. Add 1 head of fennel and 1 apple (thinly chopped) and 3/4 Art. chopped walnuts. 21. Сmayonnaise dressing. Cook cabbage salad with hot dressing (No. 19) and let cool. Stir 1/2 tbsp. of home mayonnaise. 22. With dressing “green goddess.” Grind in mashed potatoes 1/2 tbsp. parsley, 1/2 tbsp. chives, 1/3 tbsp. buttermilk olive butter and mayonnaise, 2 tbsp. l tarragon and lemon juice and 2 anchovy. Stir with broccoli salad ready (two packs per 350 gr.). 23. In Korean. Grind 1/2 tbsp. In mashed potatoes kimchi 3 tbsp. l vegetable oil and rice vinegar, 2 tbsp. l soybean sauce, 4 tsp. sesame oil and 2 tsp. Sahara. Mix with 1/4 chopped head of Beijing cabbage, 3 chopped straws pear-shaped pears, 1 thinly sliced ​​cucumber and 1/2 tbsp. chopped kimchi. Sprinkle sesame seeds on top. 24. “Caesar”. In a colander, mix chopped 1/2 head of cabbage Savoy cabbage with 1 tbsp. l salt. Let stand for 1 hour, then rinse and dry well. Puree 1/2 tbsp. olive oil, 1/4 tbsp. lemon juice, 4 anchovies and 1/4 tsp. honey. Mix with cabbage and crumbled croutons. 25. With dressing “the vinaigrette”. Beat 1/2 tbsp. white wine vinegar, 2/3 tbsp. olive oil, 1 tbsp. l salt and 2 tbsp. l Sahara. Add to shredded red and white cabbage (1/2 head each) and 4 pcs. grated carrots. 26. “Rainbow”. Prepare a salad dressing for cabbage lettuce (No. 25). Mix with shredded red and white cabbage (1/4 head each), 3 pcs. grated carrots, 2 thinly sliced ​​bell peppers and 1/2 tbsp. chopped parsley. 27. With greens. Make a salad dressing “vinaigrette” (No. 25), adding 2 tbsp. l chopped parsley dill, chives and tarragon. 28. With beets. Whisk 1/3 Art. balsamic vinegar, 2 tsp. salt, 1 tsp honey and 1/2 tbsp. olive oil. Stir with 1/4 head chopped red cabbage and 4 tbsp. peeled and grated raw beets. Sprinkle with chopped pistachios. 29. With hikama. Beat 3 tbsp. l lime juice, 1.5 tsp chili powder with anchovy, 1/4 tsp cayenne pepper and 1/4 tbsp. vegetable oil. Shuffle with 1 large hikama, cut into strips, 1 tbsp. diced pineapple, 1/2 chopped English cucumber, 1/2 thin chopped red onion and 1/4 tbsp. chopped cilantro. 30. Mediterranean. Mix 1/3 tbsp. yogurt and tahini (sesame paste) with 3 tbsp. l lemon juice, 1 tsp honey, 1 chopped garlic clove and a little hot sauce. Combine with 1/2 chopped red headed cabbage cabbage, 2 grated carrots, thinly sliced ​​Iranian cucumber and red bell pepper. 31. With turnips and bacon. Toast 4 slices of bacon until crisp, crumble. Mix 2 tbsp. l fat after frying bacon, vegetable oil, apple cider vinegar and granular mustard. Add 1 tsp. celery seeds and 1/3 tbsp. sour cream. Stir the dressing with 6 tbsp. julienne turnip, 3 tbsp. shredded white cabbage, 1/4 tbsp. chopped parsley and crumbled bacon. 32. With grapes and goat cheese. Beat 1/2 tbsp. olive oil, 2 tbsp. l Dijon mustard, honey and white wine vinegar and 1/2 tsp. salt. Add 1/2 head of Beijing cabbage (chopped), 1/2 tbsp. grapes, 1/4 tbsp. crumbled goat cheese and 1/4 tbsp. chopped roasted hazelnuts. Sprinkle with chopped chives. 33. With radish in Vietnamese. Whisk 1/3 Art. natural vinegar, 2.5 tbsp. l sugar and 1/3 Art. vegetable oils. Mix with chopped daikon and carrots (3 each) Art.), 2 Art. chopped English cucumber, 1 chopped jalapenos, add 1/4 tbsp. chopped mint and cilantro. 34. СDijon dressing. Whisk 1/4 tbsp. apple cider vinegar 2 tbsp. l Dijon mustard, 1 tbsp. l sugar and salt, 2/3 Art. olive oil. Combine with 1/2 head of white cabbage, 1/4 head of red cabbage (chop), 2 grated carrots and 2 chopped stalks of green onions. 35. Chicago style. Prepare Cabbage Salad with Dijon Dressing (No. 34), replacing Dijon mustard canteen. Mix with 1/2 chopped head white cabbage, 2 pcs. grated carrots, 1/2 tbsp. sweet vegetable marinade, 1/2 tbsp. chopped gherkins and 2 tsp. seed celery. 36. With honey and mustard. Cook cabbage Dijon salad dressing (No. 34) replacing Dijon mustard honey, and adding honey instead of sugar. Stir 2 chopped apple straws, 1/2 tbsp. chopped toasted almonds. 37. Сegg and ham. Make cabbage salad with Dijon dressing (No. 34), adding 100 gr. diced ham and 2 hard boiled eggs. 38. With celery root. Whisk 3/4 Art. mayonnaise, 1/4 tbsp. sour cream, juice of 2 lemons, 2 tbsp. l Dijon mustard, 1 tsp sugar and 1/2 tsp salt. Mix with 1/4 shredded cabbage, 4 tbsp. grated root celery and 1/4 tbsp. chopped parsley. 39. From brussels cabbage. Fry 4 slices of bacon until crisp, then crumble. Beat 2 tbsp. l fat after frying bacon, olive oil and maple syrup with 1/3 tbsp. sherry vinegar. Mix with 6 tbsp. shredded brussels sprouts, 1 thinly sliced head of shallots and bacon, season to taste with salt and pepper. 40. Cobb Salad. Mash 1 avocado, 1/3 each Art. lemon juice, olive oil and water, 1/2 tsp. salt. Stir with 1/2 large cabbage of white cabbage (chop), 1 tbsp. chopped tomatoes, 1 tbsp. crumbled blue cheese, 3 chopped hard-boiled eggs. Sprinkle 1/2 tbsp. crumbled fried bacon. 41. In texas. AT in a colander mix 3 tbsp. shredded red and white cabbage with 1 tbsp. l salt. Let stand for 1 o’clock, then rinse and dry well. Prepare a dressing for Cobb Salad (No. 40); mix with cabbage, 1 tbsp. corn, 1 finely chopped pepper and 1 small bunch of green chopped Luke. 42. With wasabi and chickpeas. Beat 1 tbsp. mayonnaise, 2 tsp each. pasta wasabi and rice vinegar and 1 tsp. sugar and salt. Stir with 1/2 chopped head of Beijing cabbage, 2 tbsp. thinly chopped peas (sugar) peas and 2 tsp sesame. 43. With asparagus. Whisk 1/4 tbsp. lemon juice, 1 tbsp. l Dijon mustard, 2 tsp. sugar and 1/2 tbsp. olive oil. Combine with 1/2 chopped Beijing head cabbage, 450 gr. thinly chopped asparagus, 2 chopped stems green onions and 1 tbsp. Parmesan shavings. 44. With ginger and soy the sauce. Mix, whisking, 1/3 tbsp. rice vinegar, 3 tbsp. l soy sauce and orange juice, 1 tbsp. l sugar and grated ginger, 1 tsp sesame oil and 1/2 tbsp. vegetable oil. Stir with 1/2 chopped head of Beijing cabbage, 2 grated carrots, 1 tbsp. thinly chopped peas and 2 thinly chopped fresno chili peppers. 45. Spicy salad with bok choy cabbage. Follow the ginger and soy sauce salad recipe (No. 44) using instead of Chinese cabbage 9 tbsp. thinly chopped bok choy. To refuel add 2 tbsp. l sriracha sauce. 46. Japanese fast food. Follow the salad recipe with ginger and soy sauce (No. 44), not using chili peppers and adding 2 grated carrots and 2 thinly chopped red bell peppers. Add 2 tbsp. crumbled dry ramen noodles and 1/4 tbsp. chopped green onions. 47. Сzucchini and mozzarella. Beat 1/4 tbsp. red wine vinegar 1 tbsp. l Dijon mustard, 1 tsp. salt and 1/3 tbsp. olive oils. Stir dressing with 3 grated zucchini sliced straws, tomatoes and mozzarella (1 tbsp.) and 1/2 tbsp. chopped the basilica. Sprinkle with toasted pine nuts. 48. From green papaya with peanuts. Mix 3 tbsp. l fish sauce, 1/4 tbsp. lime juice and vegetable oil, 1 tsp. salt and 2 chopped peppers chili bird’s eye. Stir the dressing with 6 tbsp. chopped straws of green papaya, 1 large red bell pepper (cut into strips), 1/2 tbsp. chopped cilantro and 1/2 tbsp. chopped peanuts. 49. With mango and peanuts. Follow the recipe green papaya salad with peanuts (No. 48) without adding salt and replacing papaya with chopped mango straws. 50. With fennel and an orange. Pour 1 tbsp. thinly chopped red onions cold water for 15 minutes, then drain the water. Beat 1/4 tbsp. champagne vinegar, 2 tbsp. l whole grain mustard, 1 tbsp. l salt 1.5 tsp sugar and 2/3 Art. olive oil. Shuffle dressing with 5 tbsp. chopped fennel and 5 tbsp. shredded white cabbage. Add red onion and slices of 2 oranges to the salad. Recipes with similar ingredients: white cabbage, carrots, onion