Potato cabbage slaw is a delicious and refreshing dish that can be enjoyed as a side or main course. It is a great way to use up leftover potatoes and cabbage, and it is also a healthy and affordable option. This versatile dish can be made with a variety of ingredients, so you can easily customize it to your liking. Whether you prefer a creamy or vinegar-based dressing, or you want to add some extra crunch with bacon or nuts, there is a potato cabbage slaw recipe out there for everyone.
Here are our top 3 tried and tested recipes!
POTATO-CABBAGE SLAW
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
- Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
- Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
- Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
POTATO PANCAKES WITH CONFIT DUCK AND RED-CABBAGE BEET SLAW
Steps:
- Make slaw:
- Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop.
- Make pancakes while slaw stands:
- Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes. Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes. Combine onion, duck meat, and reserved skin in a large bowl.
- Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.
- Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Serve immediately, with slaw.
CORNED BEEF SLIDERS ON POTATO ROLLS WITH CABBAGE SLAW AND GUINNESS MUSTARD RECIPE - (4/5)
Provided by รก-75862
Number Of Ingredients 24
Steps:
- To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.
Tips:
- For the best flavor, use fresh, crisp cabbage and potatoes.
- Shred the cabbage and potatoes thinly, using a mandoline or sharp knife.
- Soak the cabbage in cold water for 30 minutes before using to help it stay crisp.
- Use a variety of vegetables in your slaw, such as carrots, celery, and bell peppers.
- Add some protein to your slaw, such as cooked chicken, ham, or bacon.
- Use a light and tangy dressing, such as a vinaigrette or mayonnaise-based dressing.
- Season the slaw to taste with salt, pepper, and other spices.
- Serve the slaw chilled or at room temperature.
Conclusion:
Potato cabbage slaw is a delicious and versatile side dish that can be enjoyed all year round. It is easy to make and can be tailored to your own taste preferences. With a variety of vegetables, proteins, and dressings to choose from, the possibilities are endless. So next time you are looking for a refreshing and healthy side dish, give potato cabbage slaw a try.
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