Cabbage Salad With Apples And Walnuts Food

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
• Finely slice the cabbage and the apples (about 1/4-inch thick).
• In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
• In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
• Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.

COLORFUL CABBAGE SALAD WITH APPLES, WALNUTS, AND CRANBERRIES

Steps:

• Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.
• In a small bowl, whisk together the vinegar, olive oil, maple syrup, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve.

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.

SAUTéED CABBAGE WITH APPLES AND WALNUTS

Steps:

• In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
• Add chopped shallot and stir to distribute. Let cook about a minute.
• Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
• Add the cider vinegar and walnuts. Stir and cook until heated through.
• Squeeze a little lemon juice on top. Enjoy!

FANTASTIC CABBAGE AND APPLE WALDORF SALAD

Steps:

• In a small bowl whisk togther mayonnaise, yogurt, mustard, oil, 1 teaspoon salt (or to taste) and vinegar until smooth.
• In a very large bowl mix together, cabbage, apple strips, celery and walnuts.
• Pour the dressing over the cabbage mixture; toss to combine.
• Season with salt and pepper if desired.
• Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) .
• Just before serving sprinkle with the blue cheese and red onions on top, then garnish with apple slices around the outside of the bowl.
• Sprinkle with more walnuts if desired.
• Delicious!

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.

APPLE WALNUT CABBAGE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add remaining ingredients and toss to coat. Refrigerate any leftovers.

TANGY CABBAGE SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice in a small bowl. Set pineapple aside. Stir mayonnaise and sugar into juice. , In a large bowl, combine cabbage, apples, marshmallows, walnuts and pineapple. Just before serving, add dressing and toss to coat.

APPLE CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, apples, scallions, walnuts, blue cheese and parsley.
• For the dressing, whisk together the garlic, mustard, vinegar, olive oil, salt and pepper in a small bowl.
• Drizzle the dressing into the salad, tossing to coat.

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• 1 Preheat the oven to 375 degrees
• 2 Place the walnuts on a rimmed baking sheet and toast for 8 minutes, shaking once or twice, until fragrant and browned
• 3 Let them cool a bit, then coarsely chop and place in a large mixing bowl
• 4 Discard any tough outer leaves from the cabbage, then cut the cabbage in half and core it
• 5 Cut the halves into very thin slices and add to the bowl
• 6 Combine the vinegar, lemon juice, a pinch of salt and a few generous grinds of pepper in a jar with a tight-fitting lid
• 7 Add the oil, then seal tightly and shake to form an emulsified dressing
• 8 (At this point, the dressing can be held at room temperature
• 9 ) Add the creme fraiche or heavy cream and shake to combine
• 10 Taste and adjust acidity or salt as needed
• 11 Shortly before serving, quarter, peel and core the apples
• 12 Cut the quarters into thin slices, then into thin matchsticks
• 13 Add to the large bowl, along with all of the dressing and a pinch of salt
• 14 Toss to incorporate and coat evenly
• 15 Let sit for 5 minutes, then taste and adjust seasoning as needed
• 16 Divide among individual plates; serve immediately

RED CABBAGE AND APPLE SALAD

Steps:

• In a small bowl, combine both kinds of vinegar with the mustard; whisk until well blended. Gradually whisk in the honey and olive oil.
• Wash the apples; leave them unpeeled or peel if desired. Core the apples and cut them into quarters. Thinly slice the quarters crosswise. Alternatively, cut the apples into wedges and thinly slice the wedges.
• In a large bowl, toss the apple slices with the lemon juice, both kinds of shredded cabbage, and dried cranberries, if using. Add the prepared honey mustard dressing; toss to coat the ingredients thoroughly. Add salt and freshly ground black pepper, to taste.
• Chop the toasted pecans or walnuts coarsely, if using. Set aside.
• Refrigerate the salad until serving time; add the toasted nuts and toss again just before serving.

RED CABBAGE WITH BRAMLEY APPLE & WALNUTS

Steps:

• Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don't breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved - be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.