Cabbage And Red Bean Salad Food

CABBAGE AND RED BEAN SALAD

Cabbage and Red Bean Salad image

I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho

Provided by AmyZoe

Categories Poultry

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 slices bacon
3/4 cup onion, chopped
1 cup mayonnaise
1/4 cup vinegar
1 tablespoon sugar
2 tablespoons parsley flakes
1 teaspoon oregano
salt
pepper
3 cups cabbage, shredded
32 ounces kidney beans, rinsed and drained
1 cup celery, diced

Steps:

Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
Mix well and add mayonnaise mixture. Stir well.
Serve chilled on crisp greens surrounded by tomato slices or as a side dish.

Nutrition Facts : Calories 256, Fat 12.8, SaturatedFat 2.4, Cholesterol 11, Sodium 603.6, Carbohydrate 28.6, Fiber 7.2, Sugar 7.3, Protein 7.5

CABBAGE AND GREEN BEAN SALAD

Cabbage and Green Bean Salad image

Provided by Bobby Flay

Categories side-dish

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/2 pound haricots verts
1 medium head red cabbage, finely shredded
1 small head Napa cabbage
2 jalapeno pepper, minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 fresh basil leaves, cut into chiffonade
1 tablespoon finely chopped red onion
2 cups pure olive oil

Steps:

In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

CABBAGE AND BEET SLAW

Cabbage and Beet Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

CHINESE CABBAGE AND BEAN SPROUT SALAD

Chinese Cabbage and Bean Sprout Salad image

I had this delicious coleslaw type of salad in a chinese restaurant several times. I searched for the recipe and finally found it in an old church cookbook.

Provided by Beeks

Categories Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups thinly sliced Chinese cabbage
4 cups fresh bean sprouts
2 green onions, thinly sliced
1/2 red pepper, thinly sliced
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon freshly grated ginger

Steps:

Mix all ingredients for salad together in a large bowl.
Mix all ingredients for dressing in a small bowl.
Pour dressing over salad and toss.
Let sit for 5 minutes and serve.

Nutrition Facts : Calories 97.8, Fat 3.9, SaturatedFat 0.6, Sodium 769.3, Carbohydrate 13.4, Fiber 3.5, Sugar 8.1, Protein 5.9

GERMAN-STYLE CABBAGE AND BEANS

German-Style Cabbage and Beans image

This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound fresh green beans, cut into 1-1/2-inch pieces
3 bacon strips, cut into 1-inch pieces
1/2 cup cider vinegar
1/4 cup sugar
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage

Steps:

Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.

Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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