From helen@hwatson.force9.net Thu Aug 22 15:24:42 2002 Date: Thu, 22 Aug 2002 12:19:37 +0000 (UTC) From: Helen Gaffney Newsgroups: rec.food.recipes Subject: Coleslaw (7) Collection Followup-To: rec.food.cooking, rec.food.recipes Coleslaw Coleslaw Coleslaw Crunchy Peanut Coleslaw Coleslaw with Raisins and Walnuts Coconut Coleslaw Layered Coleslaw Coleslaw Serves 4 2 medium eating apples, cored 1 Tbsp lemon juice 225g (8 oz) white cabbage, finely shredded 1 medium carrot, grated 1 small onion, chopped 50g (2 oz) Red Leicester cheese, grated, or Cheddar 2 Tbsp parsley, chopped 150 ml (5 fl oz) soured cream 2 Tbsp milk 1/2 tsp Worcester sauce Salt and freshly ground pepper Grate the apples coarsely and sprinkle with lemon juice. Place them in a large bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mix the soured cream with the milk, Worcester sauce and seasoning. Pour over the cabbage mixture and mix well. Transfer to a serving dish. Coleslaw Serves 8 900g (2 lb) white cabbage, finely shredded 1 large carrot, peeled and grated 1 large onion, finely chopped 3 Tbsp fresh parsley, chopped 4 sticks celery, sliced Salt and pepper 200 ml (7 fl oz) mayonnaise Watercress to garnish, optional In a large bowl, combine the cabbage, carrot, onion, parsley and celery, tossing well together. Season the mayonnaise well. Pour the mayonnaise over the vegetables and toss until well coated. Cover and chill for several hours before serving. Garnish with watercress, if wished. Coleslaw Serves 8 750g (1 lb 11 oz) white cabbage 150 ml (5 fl oz)vinaigrette dressing 1 small onion, finely chopped 1 tsp Dijon mustard Salt and black pepper 3 sticks celery, thinly sliced 2 carrots, grated 50g (2 oz)sultanas 5-6 Tbsp mayonnaise Cut the cabbage into quarters lengthways and cut out the core. Shred the cabbage finely. Put the cabbage into a large bowl, add the vinaigrette, onion, mustard and salt and pepper and toss to mix thoroughly. Cover the bowl tightly and leave to chill for 8 hours. Add the celery, carrots and sultanas and toss to mix thoroughly. Stir in the mayonnaise. Cover and leave to chill for 1 hour. Crunchy Peanut Coleslaw Serves 4 350g (12 oz) white cabbage, cored and finely sliced 225g (8 oz) carrots, grated coarsely 110g (4 oz) celery, finely sliced 3 kiwi fruit, peeled and chopped 4 Tbsp French dressing 50g (2 oz) peanuts, coarsely chopped Black pepper to season Fresh parsley to garnish Combine the vegetables and kiwi fruit into a large bowl. Pour the dressing over the salad and stir. Cover and keep cool for at least 3 to 4 hours before serving. Just before serving toss the peanuts into the salad, season with some black pepper and garnish if you wish with some fresh parsley. Coleslaw with Raisins and Walnuts Serves 4 225g (8 oz) white cabbage, finely shredded 3 small carrots, coarsely grated 3 tablespoons mayonnaise 1 tsp French mustard 1 tsp sugar Salt and pepper 1 Tbsp raisins 1 Tbsp walnuts, chopped Toss the cabbage and carrots together in a bowl. Mix the mayonnaise with all the remaining ingredients and, using your hands, combine it with the cabbage and carrots. Coconut Coleslaw Serves 6 1/4 small white cabbage, shredded 1/4 small red cabbage, shredded 1 green pepper, seeded and chopped 6 spring onions, sliced 4 sticks celery, sliced 1 carrot, grated 1 x 225g (8 oz) can pineapple chunks in natural juice, drained 75g (3 oz) fresh dates, stoned and chopped 25g (1 oz) desiccated coconut 150g (5 oz) Greek style yogurt 1 tsp honey 1 Tbsp lemon juice Celery leaves, to garnish Mix all the vegetables and fruits together in a large bowl. Blend together the yogurt, honey and lemon juice. Add to the salad and mix well. Garnish with celery leaves. Serve with cold meat. Layered Coleslaw Serves 4 1 small head white cabbage 1/2 cucumber 1 large green pepper 2 onions 1 bunch radishes GOLD DRESSING: 300 ml (10 fl oz) mayonnaise 1/2 tsp salt 1/8 tsp pepper 1/8 tsp paprika 2 tsp sugar 2 Tbsp vinegar 2 Tbsp milk 2 tsp English mustard 2 egg yolks Finely shred the cabbage. Score the cucumber from end to end with a vegetable knife, remove alternate strips of peel with a pointed knife, then cut the cucumber crosswise in thin slices. Wash and seed the pepper and cut into 5 mm rings. Cut the peeled onions into rings. Prepare and wash the radishes and slice very thinly. Arrange about a quarter of the cabbage in a salad bowl; on this arrange the cucumber in a layer, cover with another quarter of the cabbage, then a layer of green pepper rings. Next cover with another quarter of the cabbage, then with a complete layer of onion rings; finally heap the remaining cabbage in the centre. Arrange the radish slices round the outer edge. Mix all the dressing ingredients together. Serve in a small jug with the coleslaw. Helen Gaffney Lots more recipes at Helen's British Cooking Site http://www.hwatson.force9.co.uk/ -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.