RED CABBAGE SALAD
This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet. Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt.
Provided by Sunil Vijayakar
Categories Side dishes
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.
- Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.
- Leave to stand for 30 minutes at room temperature.
- Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.
Nutrition Facts : Calories 193kcal, Carbohydrate 20g, Fat 9g, Fiber 9g, Protein 4g, SaturatedFat 1g, Sugar 20g
CABBAGE SALAD WITH TOASTED CORIANDER AND CUMIN MAYONNAISE
Steps:
- In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
- Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
- Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour. Before serving, adjust seasonings, adding more salt or vinegar as needed.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 63 grams, Carbohydrate 9 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 433 milligrams, Sugar 4 grams, TransFat 1 gram
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.
Provided by Hetty McKinnon
Categories Cabbage Chickpea Cumin Olive Oil Coriander Bread Garlic Mustard Parsley Mayonnaise Lemon #cook90 Vegetarian Dairy Free Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
- Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
- Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
- Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
- Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.
FAVORITE CABBAGE SALAD
This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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