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Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well. Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth.
This slaw brings together the crispness and nutrition of shredded cabbage, carrots and bell peppers with the green goodness of edamame, scallions and cilantro.
Serve BBQ classics like coleslaw, potato chips, and new ideas like grilled watermelon. ... Get the Classic Coleslaw recipe. Will Dickey. ... The sweet mango, crunchy jicama, and spicy chili-lime ...
Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
The red wine produced from the grape is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring. [4] Agiorgitiko is generally planted in dry, infertile soil to encourage the production of fewer but more concentrated grapes, ripening after mid-September. [2]
Catawba is a red American grape variety used for wine as well as juice, jams and jellies.Grown predominantly on the East Coast of the United States, this purplish-red grape is a likely a hybrid of the native American Vitis labrusca and the Vitis vinifera cultivar Semillon.
The Sensible Cook: Dutch Foodways in the Old and New World, a Dutch cookbook from 1770, even has a recipe involving thinly sliced strips of cabbage with melted butter, oil and vinegar. Mayonnaise ...
Chambourcin wine from the Lower Hunter Valley region of New South Wales, Australia. The grape produces a deep-colored and aromatic wine. It can be made into a dry style or one with a moderate residual sugar level. Chambourcin is a teinturier, a grape whose juice is pink or red rather than clear like most red vitis vinifera cultivars.