Aunt Meades Cabbage Salad Food

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Sunny's Quick Cabbage Sauteed Salad image

Provided by Sunny Anderson

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 teaspoon celery seeds
1 cup shredded carrots
1/2 head green cabbage, thinly sliced
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced paper thin
2 tablespoons honey
1 tablespoon sambal
1 tablespoon apple cider vinegar
Serving suggestions: Sausages and mustard

Steps:

Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

CRUNCHY CABBAGE SALAD

Crunchy cabbage salad image

This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite

Provided by Dagmar Vesely

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 12

Ingredients

350g red cabbage , shredded
3 carrots , coarsely grated
20g pack parsley , roughly chopped
2 Cox's apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
2 tsp grated root ginger
1 tsp clear honey
2 tbsp lemon juice
4 tbsp light olive oil

Steps:

Prepare all the ingredients for the salad and mix them in a large bowl.
Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

AUNT ELLA'S CABBAGE SALAD

Aunt Ella's Cabbage Salad image

According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.

Provided by 3KillerBs

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 medium head of cabbage
1 green pepper, chopped
1/4 cup thinly sliced celery (from the tender, inner stalks)
1/4 teaspoon garlic powder
1/8-1/4 teaspoon celery seed (to taste)
1/4-1/2 teaspoon salt (to taste)
fresh ground black pepper
4 tablespoons canola oil or 4 tablespoons corn oil
2 tablespoons lemon juice

Steps:

Grate cabbage.
Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
Toss with oil and lemon juice.
Refrigerate for at least an hour.
Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
Note -- Choose a young, green cabbage with a nice, dense head.
Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
Note -- If necessary, it can be made 3-4 hours ahead of the meal.

Nutrition Facts : Calories 160.6, Fat 14.2, SaturatedFat 1, Sodium 171.9, Carbohydrate 8.7, Fiber 3.3, Sugar 5.1, Protein 2