Fabulous Flavors Coleslaw Recipe
There are many types of cabbages sporting different colors, shapes, and leaves. One of the most beautiful cabbages is ornamental cabbage, with colors of pink, red, purple, white and of course, green. Use it to garnish plates and if desired it can be eaten, although it is a tad bitter. Napa cabbage or Chinese cabbage does not form a solid, round head. It stands up straight with long crinkly leaves and provides delightful flavor to salads. Savoy cabbage is one of the best-known cabbages because it forms a solid head is incredibly delicious. The leaves are curly and have a design, rather than smooth. It is a great cabbage for coleslaw.
Like lettuce salads, cabbage salads like coleslaw are fun to make because there is so much variety and color to make your salad beautiful. When you are at the market and see the lovely shades of bell peppers, imagine the wonderful combination when placed in a coleslaw recipe. Red and purple cabbages are very healthy vegetables for us and eating raw vegetables is usually when we get the most nutritional value. Some people like to add their favorite cheddar or mozzarella cheese and of course, carrots, raisins, and pineapples chunks are common coleslaw ingredients.
You can make coleslaw by shredding or cutting the various vegetables or even add variety by doing both. There are many types of dressings, some with a mayonnaise base and others with buttermilk or a vinaigrette style. Some people use mustard as the base. Common seasonings include dill, celery seed, and cinnamon. Barbecued meats, fried chicken, and cornbread are good things to serve with coleslaw. It is a welcome addition to a potluck or picnic. Best of all, thanks to the many different recipes, it never has to be the same.
- 2 stalks celery
- 2 large heads Savoy cabbage
- 2 green onions
- 4 carrots
- 2 teaspoons chopped fresh parsley
- 12 peppercorns
- 1 jar or bottle of creamy coleslaw dressing
- 8 large marshmallows or 20 miniature marshmallows
- Rinse the vegetables and dry on paper towels.
- Trim the top and bottom of the celery with a sharp knife. Slice each stalk in half lengthwise and cut the celery into diagonal pieces, putting them into a large mixing bowl.
- Cut the cabbage in half and dispose of the hard core. Then cut the cabbage into pieces, saving some of the frilly riffles to put in with the mix. Put the cabbage in with the celery.
- Trim the bottom roots from the green onions and slice the bulbs and leaves horizontally. Add the slices to the bowl.
- Peel the carrots and shred them into large pieces. Put the carrots and the parsley into the bowl. Toss the ingredients to mix them up.
- Pour the bottle of coleslaw dressing into a bowl. Cut the marshmallows into small pieces and add to the dressing. Stir to combine. Use a rubber spatula to add the dressing to the cabbage mixture and stir together. Cover the salad and refrigerate it until you are ready to serve it. Stir it again before serving.
- Cornbread and biscuits are both great breads to serve when coleslaw is the salad of choice.
What a welcoming sight with the beautiful blend of colors as the green coleslaw salad graces the table in a white bowl on a brown background. Your family is going to enjoy this coleslaw featuring different flavors, grand taste and welcoming crunch. Shredded carrots are always so good because the fresh flavor just bursts forth. Bits of fresh parsley and peppercorns add even more intrigue to the salad prepared for the evening dinner. Frilly cabbage makes a great background for all the colors and cutting it, rather than shredding it, keeps it frilly. The marshmallow adds a touch of sweetness.
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