Cabbage Nut Salad Food

CRISPY NOODLE, NUTS AND CABBAGE SALAD

Steps:

• To make dressing mix all ingredients together.
• Heat some oil in a frying pan and brown noodles, seeds and nuts.
• Just before serving toss nut mixture through cabbage and shallots.
• Pour dressing over and serve immediately.

CABBAGE NUT SALAD

Steps:

• Cut the cabbage into thin strips.
• Fry the pine nuts, almond slivers and sesame seeds in a small amount of olive oil until toasted (careful not to burn).
• You can vary the amounts of nuts to your own tastes.
• Mix cabbage and nuts together in a large bowl.
• Mix olive oil, soy sauce and sugar in a small bowl.
• Microwave for 1 minute to heat.
• Stir to dissolve sugar.
• Pour the sauce over the cabbage and nuts and toss well.
• Let the salad marinate in the refrigerator for a few hours before serving.

RED CABBAGE AND GRAPE SALAD

Steps:

• Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

SWEET AND TANGY CABBAGE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat the oven to 250 degrees F.
• In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
• In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
• In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

FRESH CABBAGE SALAD

Steps:

• In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside.
• In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly.
• Drizzle the salad with the vinaigrette, and toss to coat.

CRUNCHY CABBAGE SALAD

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.

CRUNCHY CABBAGE SALAD WITH CASHEWS

Steps:

• In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
• Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
• Empty the ramen flavor packet into a small mixing bowl.
• Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
• Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
• Add the cashews or peanuts and noodles, tossing again.
• Serve immediately.

NELL'S CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, green onions, noodles and almonds.
• Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.

CABBAGE SALAD

Steps:

• Place cabbage, onion, cucumber, raisins, cilantro, and sunflower seeds in a large bowl; set aside.
• In a small bowl, whisk together olive oil, lemon juice, and garam masala. Drizzle over cabbage mixture and toss to combine.

WALDORF CABBAGE SALAD

Steps:

• Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
• In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

NAPA CABBAGE NOODLE SALAD

Steps:

• Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
• Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
• About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

CABBAGE FRUIT SALAD

Steps:

• In a large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine the mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad.

CHINESE CABBAGE SALAD I

Steps:

• In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
• In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
• To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

NAPA CABBAGE SALAD

Steps:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

CABBAGE TOSSED SALAD

Steps:

• In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving.

THREE-WAY CABBAGE SALAD

Steps:

• Roasting and grilling: Preheat the oven to 350 degrees F. Take the half-head of green cabbage and cut into thick slices. Add to a large bowl and separate the leaves (you'll have about 2 cups). Trim and halve the Brussels sprouts and add them to the bowl. Toss the green cabbage and Brussels sprouts with olive oil and salt until the vegetables are completely coated. Place on a baking sheet lined with parchment paper and roast until they are browned and nicely caramelized, 20-25 minutes. Remove from oven and let cool. Meanwhile, preheat a grill pan to high heat. Grill 1 pickled cabbage leaf for about 1 minute, being sure to grill both sides. Remove, finely chop, and set aside.
• Assemble the salad, part 1: If there are any flowers among your Asian greens, remove them and reserve for garnish. Thinly slice the greens and set aside in a bowl, about ½ cup. Stack mint leaves, thinly slice, and add to the greens, about 2 tablespoons. Peel the kohlrabi with a knife, then use the spiralizer (on the smallest setting) to make 2 cups of kohlrabi "noodles." Add to the bowl and mix together with the mint, Asian greens, and ¼ cup of the Walnut Dressing.
• Supreme the oranges: Cut off the top and bottom of the orange. Set it down on its bottom and use your knife to slice off the peel completely. Then carefully slice out each individual segment by running your knife as close possible to the membranes separating them. Repeat with the second orange. Set the supremes aside. Assemble the salad, part 2: Place the roasted cabbage and Brussels sprouts into a large bowl; add the pickled cabbage pieces, another ½ cup of the dressing, and toss well to coat. Serve by placing the roasted vegetables into a bowl or serving platter, making a little "nest" for the other ingredients. Finally, add the cabbage noodles and arrange the orange supremes on top. Add a sprinkle of salt, the reserved flowers if you have them, and serve.
• Place cabbage leaves in a large, nonreactive baking dish. Add salt to the vinegar to taste (it should taste like salt and vinegar potato chips); then pour over the cabbage. Press the leaves down to absorb the liquid and set aside to pickle for 1 hour; when the leaves are limp, having released much of their water, they're ready to absorb the marinade. In a blender, combine the ginger, garlic, and olive oil, then pout it on top of the cabbage. Finally, add the orange juice and crushed red pepper flakes, them massage the marinade into the cabbage to distribute thoroughly. Let rest at room temperature for 2 hours. (Pickled Cabbage will keep in a covered container, submerged in pickling liquid, in the refrigerator for several weeks.)
• In a blender, pulse the walnuts and water for a few seconds to combine. Then add the garlic, ginger, orange juice, tamari, rice vinegar, lemon peel, and lemon juice. Blend until smooth. Add Tabasco, taste to adjust seasonings, and set aside. (Dressing will keep in a covered container in the refrigerator for several weeks.)

NAPA CABBAGE SALAD WITH A CRUNCH

Steps:

• In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
• Remove from heat and refrigerate.
• In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
• In a large salad bowl, toss the noodle mixture and sliced cabbage together.
• Add dressing and sprinkle with the Almond Accents.