Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend. Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Time 1h25m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside. Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
Time 20m Yield 12 servings. Number Of Ingredients 11 Steps:
In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.
Time 1h30m Number Of Ingredients 13 Steps:
Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry. Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge. When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.
Time 10m Yield 4 servings Number Of Ingredients 11 Steps:
Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined. Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.) Just before serving, toss with the parsley. Adjust seasoning to taste.
Time 15m Yield 12 servings. Number Of Ingredients 12 Steps:
Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples., Refrigerate, covered, until serving.
Number Of Ingredients 6 Steps:
In a large bowl, whisk together buttermilk, vinegar, and olive oil; season. Add broccoli slaw and apple and toss to coat.
Time 15m Yield 10 Number Of Ingredients 8 Steps:
In large bowl, toss salad ingredients to mix. In small bowl, mix dressing ingredients until well blended. Pour dressing over salad; toss gently to coat. Serve immediately, or refrigerate until serving time.
Number Of Ingredients 7 Steps:
Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
