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- 1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
- 4 large carrots, peeled, shredded
- 2 teaspoons coarse kosher salt, divided, plus more for seasoning
- 3 large green onions, chopped
- 3 tablespoons chopped fresh parsley
- 1 small celery stalk, chopped
- 2 tablespoons fresh lemon juice
Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
Drain any liquid from vegetables; toss with enough dressing to coat.
Oil Free Red Cabbage Coleslaw
So it’s BBQ time. Time to enjoy outside time with friends. Often, this means meat, chips, and salads laced with tons of mayo. It doesn’t have to be that way. I always come prepared to a party by bringing 1 or 2 dishes I know that I will want to eat and enough to share with others. Coleslaw is easy to make, and feeds a crowd for virtually pennies. This version is crisp, refreshing, and oil free unlike most versions.
Red cabbage is full of nutrients. Cabbage is a member of the cruciferous family. These veggies have powerful antioxidants, called polyphenols, linked to preventing cancer, heart disease, and diabetes. They should be consumed at least 5x’s a week, and help to detoxify the body. Red cabbage, vs white, has great amount of antioxidants. It’s packed with fiber, and therefore, helps tremendously in lowering cholesterol and boosting digestive health. Cabbage is also packed with Vitamin C, K, B6, manganese, and many other micronutrients. Eating cabbage raw, or very shortly cooked/steamed, provides the most benefits, with benefits diminishing strongly the longer the food is cooked. For more information on the health benefits of cabbage, click here.
I use Bragg’s raw apple cider for this recipe. I love Bragg’s! It’s raw, unfiltered so you get the true benefit of the fermentation process. If you’re new to this vinegar, you’ll see a cloudy mass on the bottom of the bottle. This is good! It’s called the “mother”, and is what provides its powerful fermented benefits. Fermented foods help the re-establish gut bacteria. Be sure to shake the bottle up before using it.
I have an overabundance of dill right now in the garden. There is a reason it’s called dill weed. It self-sows and comes back each year with a vengeance. It’s easy to dry so that you can have it during the winter. Simply pick it at its root, and hang it upside down to dry. Once dry, store in a glass jar out of direct light. I love dill in this recipe because it adds that extra burst of fresh flavor. If you love dill, add more!
This slaw can’t be easier to make and it can be made the day ahead! Win win!! I love my salads crunchy, so I wait to add the sunflower seeds until right before eating for maximum crunch factor. Those sunflower seeds pack in their own awesome nutrition. They’re high in Vitamin E and magnesium, both vitamins great at lowering LDL cholesterol and boosting heart health. Magnesium is especially great for those suffering from migraines. Eating more raw foods helps your body to better absorb the wonderful enzymes in fresh food. Cooking denatures these enzymes. Try adding raw foods into your diet every day. They energize and help cellular regeneration.
- Most of a head of red cabbage, shredded or chopped finely (8 cups)
- 2 1/2 cups of shredded or julienne carrots
- 1/2 cup + 2 tbsp apple cider vinegar (we use Bragg’s raw)
- 3/4 tsp salt
- 2 tbsp maple syrup, agave, or honey
- 1 cup of scallions
- 1 cup parsley
- 3 tbsp freshly chopped dill (or more to taste)
- pepper to taste
- 1 cup sunflower seeds
- Mix all ingredients in a large bowl, reserving sunflower seeds until ready to serve to provide maximum crunch. Add them in right before serving.
- Chill for a few hours before serving, to let flavors marinate. Can be made the day before and leftovers will last throughout the week.
- Makes a great topper for traditional salads, or as a topping for a veggie burger, like my Sweet Potato Veggie Burger, or Real Deal Veggie Burger and serve with a side of Vegetarian Baked Beans!
Don’t ask me why but it has a very appealing and deep almost earthy flavor.
Grating it even enhances its crunchiness. It’s a very savory salad and a perfect side dish for red meat.
You could also say that this celeriac remoulade is the French version of an American coleslaw.
It is a simple vegetable salad with a creamy mayo dressing. I tried to spice up the salad adding some lemon juice and an extra crunch coming from the sliced pickled gherkins.
In the end I added some leftover grated carrots and also a handful of sliced radicchio.
Celery Root Rémoulade
Celery root is used as the coleslaw of French cuisine though it has a distinctive taste quite different from cabbage. Every French family and every decent bistro seems to have a recipe of its own. Often celery root rémoulade is served along with a dish of grated carrots in a salad dressing. These raw veggies are a typical autumn or winter dish for an easy, delicious starter or colorful lunch en famille. Cooked celery root can also be used in soup or mixed with potatoes for a lovely, more refined “mash.” Braised, the root also known as celeriac, makes an excellent accompaniment for duck and game. Whenever we ate it raw, we always ate the carrots first and ended with the silky celery root.
1 lb. celery root, peeled, quartered and shredded in a food processor. Toss with 1 tsp lemon juice to prevent discoloration.
1/2 cup mayonnaise
1 teaspoon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon minced parsley
1 tablespoon minced cornichons
Dash salt and pepper
In a bowl create the rémoulade (dressing) by mixing the mustard, vinegar, lemon juice, parsley and cornichons. Salt and pepper to taste. Mix in the mayonnaise and then the shredded celery root. Season to taste. Refrigerate. Take out of the refrigerator 20 minutes before serving. Toss to fluff up. Serve with a slice of country bread.
Coleslaw with Remoulade Dressing - Recipes
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
Coleslaw with Remoulade Dressing - Recipes
PREP TIME: 30 Minutes
Remoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. Commonly served with shrimp or other seafood, this version is a wonderful on "The Peace Maker", the Ultimate Oyster Po-boy.
INGREDIENTS FOR REMOULADE SAUCE:
- 1 1/2 cups heavy duty mayonnaise
- 1/2 cup Creole mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 cup Heinz Hot & Spicy ketchup
- 1/4 cup minced red bell pepper
- 1/4 cup minced yellow bell pepper
- 1/2 cup minced celery
- 2 tbsps finely minced garlic
- 1/4 cup minced parsley
- 1/2 tbsp lemon juice
- salt and cracked black pepper to taste
INGREDIENTS FOR SLAW:
- 4 cups shredded iceberg lettuce
- 3/4 cup shredded red cabbage
- 3/4 cup Remoulade sauce
Combine slaw ingredients at time of service.
Coleslaw with Remoulade Dressing - Recipes
Over 50 Low Calorie & Fat Dressings
One of the MOST ANNOYING THINGS in the Universe, is that pretty much every single 'low point' recipe, be it by WW, or from famous 'Skinny' food bloggers. for salad dressings, have miniscule serving sizes. Seriously, every single salad dressing recipe has a serving size that would leave a Smurf feeling deprived. 2 Tablespoons? Who puts 2 Tablespoons on a salad? You know who does that? People on a diet. Sorry, Susie, I don't want to feel like I'm dieting.
This page has links to the different 'dips, spreads & dressings' recipe sections from my various cookbooks. Is it disorganized, yup. Will you mind? Probably not lol. I'm including the Dips from Cookbook 2, because #1. they are awesome, and #2. most all of them are viable salad dressings, if you thin them with a little water. Between these 3 links, there are 53 recipes for low point, low calorie, full flavor salad dressings. 95% of which have a serving size of 1/4 cup. None of that 2 Tbsp nonsense. except for in a few of the recipes in Cookbook 3, which were developed as 'spreads' for burgers. Enjoy.
COOKBOOK 2: Dips Section
All the dips from Cookbook 2
All of the low point dip recipes, from Cookbook 2. Everything from Beer Cheddar & Bacon, to Hummus, Chimichurri, Roasted Red Pepper Balsamic and more.
COOKBOOK 2: Salad Dressings
All the salad dressings from Cookbook 2
Apple Vinaigrette, Blue Cheese, Carrot Ginger, Catalina, Caesar, Creamy Chipotle, Roasted Garlic & Onion, French, Greek Feta & Dill, Italian and more.
COOKBOOK 3: Dressings & Spreads
That's Low Point Red Onion Bacon Jam
Classic Coleslaw, Creole Remoulade, Dijon Vinaigrette, Lemon White Wine Aioli, Rice Wine Dressing, Sesame Ginger, Thousand Island, Ranch, and more.
Vinegar Coleslaw Dressing
Making the coleslaw dressing recipe is very easy. A traditional vinaigrette is 3 parts oil to 1 part vinegar. Well, for me to maximize flavor we have to bring down that oil count to like 2 or even equal to 1 to the vinegar which will make the coleslaw much more flavorful.
- Add the vinegar, mustard, and sugar to a bowl.
- Whisk while slowly drizzling in the olive oil until emulsified and then finish with celery seed, salt, and pepper.
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 4 tbsp white wine or apple cider vinegar
- 3 tbsp clear honey
- 1 tbsp dark soy sauce
- 1 clove of garlic, crushed
- 15 g piece of ginger, grated
- ½ tsp chilli flakes
This is really easy to make by hand or in the food processor:
- Peel the carrots and grate by hand or use the biggest grating attachment on a food processor.
- Remove any tough outer leaves from the cabbage and chop out the central stalk. Cut into wedges and thinly slice or use a wide slicer in the food processor.
- Slice the onions thinly crossways.
Put everything into a large bowl and mix well with the peanuts.
I find this is easier to do with my hands as the cabbage has a tendency to stick together.
Chop up the coriander (cilantro) and mix with the salad. Save a few leaves for the garnish.
If you are not planning on eating the Asian Coleslaw straight away cover the bowl with plastic wrap and refrigerate.
Put all of the dressing ingredients in a clean jam jar and shake to combine.
When you are ready to serve shake the dressing again and toss the Asian Coleslaw all together.
Garnish with the chopped peanuts, coriander leaves and the black sesame seeds.