Best 7 Creole Artichoke Olive Cole Slaw Recipes
**Creole Artichoke Olive Cole Slaw: A Culinary Journey into Louisiana's Vibrant Flavors**
In the heart of Louisiana, where the Mississippi River winds its way through vibrant cities and lush bayous, there lies a culinary treasure that embodies the state's rich history and diverse influences: Creole Artichoke Olive Cole Slaw. This tantalizing dish, a harmonious blend of crisp vegetables, tangy dressing, and a touch of Creole flair, is a staple at backyard barbecues, potlucks, and family gatherings across the region.
With its vibrant colors and bold flavors, Creole Artichoke Olive Cole Slaw is a feast for the senses. Fresh cabbage, shredded carrots, and crunchy bell peppers provide a crisp and refreshing base, while artichoke hearts and black olives add a briny, savory dimension. The dressing, a perfect balance of tangy vinegar, creamy mayonnaise, and a hint of sweetness, ties all the elements together, creating a symphony of flavors that dances on the palate.
But Creole Artichoke Olive Cole Slaw is not just a one-dimensional dish. This versatile salad offers endless possibilities for customization and creativity. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce. If you prefer a milder flavor, swap out the vinegar for a milder acid, such as lemon juice or white wine vinegar. And for those who love the crunch of fresh herbs, a sprinkling of chopped parsley, cilantro, or dill will elevate the salad to new heights.
Whether you are a seasoned cook or just starting your culinary journey, Creole Artichoke Olive Cole Slaw is a recipe that will impress and delight. With its vibrant colors, bold flavors, and endless variations, this salad is sure to become a favorite in your kitchen. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure into the heart of Louisiana with Creole Artichoke Olive Cole Slaw.
CREOLE ARTICHOKE OLIVE COLE SLAW
Make and share this Creole Artichoke Olive Cole Slaw recipe from Food.com.
Provided by 89240
Categories Vegetable
Time 1h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
- Add cabbage, artichoke hearts and olives, mix well.
- Cover and chill at least 1 hour or up to 24 hours before serving.
RAINBOW COLE SLAW
Make and share this Rainbow Cole Slaw recipe from Food.com.
Provided by dicentra
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
- Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
- Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
- Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
- Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
- Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
- Serve immediately, or store up to 1 day in refrigerator.
MARINATED VINEGAR COLE SLAW
Make and share this Marinated Vinegar Cole Slaw recipe from Food.com.
Provided by taylor6004
Categories Vegetable
Time 1h4m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Shred the caggage, onions, and bell pepper with a medium shred blade in a processor. Place in a heat proof container.
- Mix part two ingredients in a pan and heat to just bring to a boil, stirring often to disolve sugar. Pour over cabbage mix, stir, cover, and refrigerate at least over night. Keeps well.
Nutrition Facts : Calories 194.1, Fat 13.9, SaturatedFat 1, Sodium 602.5, Carbohydrate 16.9, Fiber 2.9, Sugar 13.2, Protein 1.9
QUICK ARTICHOKE CASSEROLE
A friend gave me this recipe and my son devoured almost the entire thing. It's delicious hot or cold, with tortilla chips or hot garlic bread.
Provided by Ashbabe
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- in a large, ovenproof casserole dish combine all ingredients.
- mix well.
- cover and bake for about 20 minutes.
- Serve hot or cold with Hot garlic bread, pita wedges or tortilla chips.
Nutrition Facts : Calories 503.1, Fat 36.1, SaturatedFat 6, Cholesterol 5.8, Sodium 1388.4, Carbohydrate 37.1, Fiber 9, Sugar 3.8, Protein 12.2
CREAMY RADISH SLAW
Make and share this Creamy Radish Slaw recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- combine forst 3 ingredients in a bowl.
- combine mayonnaise and remaining ingredients with a whisk.
- drizzle over slaw, toss well to combine.
- serve immediately.
EMERIL LAGASSE'S CREOLE OLIVE SALAD
An Emeril Lagasse recipe via About.com. Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either).
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 2 1/2 cups salad
Number Of Ingredients 8
Steps:
- Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
- Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
- Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
- We served the olive salad over a bed of mixed greens which included baby arugula.
- Yield is estimated.
CREOLE COLESLAW
Make and share this Creole Coleslaw recipe from Food.com.
Provided by True Texas
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a small bowl. Combine cabbage and carrot in a large bowl.
- Add the desired amount of dressing, tossing well to coat.
- Chill up to 2 hours or serve immediately.
Tips:
- Use fresh ingredients. Fresh artichokes and olives will give your coleslaw the best flavor. If you can't find fresh artichokes, you can use canned or jarred ones, but be sure to rinse them well before using.
- Don't overcook the artichokes. Artichokes should be cooked until they are tender but still have a little bit of crunch. Overcooked artichokes will be mushy.
- Use a variety of olives. Different types of olives will give your coleslaw different flavors. Try using a mix of black, green, and Kalamata olives.
- Add some Creole spices. Creole spices, such as cayenne pepper, paprika, and garlic powder, will give your coleslaw a unique flavor. You can also add a bit of Creole mustard.
- Let the coleslaw chill before serving. This will allow the flavors to meld and the coleslaw to become more crisp.
Conclusion:
Creole artichoke olive cole slaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new coleslaw recipe, give this one a try!
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