Carlas Chinese Cabbage Parsley Salad Food

CARLA'S CHINESE CABBAGE & PARSLEY SALAD

Steps:

• In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
• Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
• Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
• serve and enjoy!

CHINESE CABBAGE SALAD

Steps:

• Put all dry ingredients in a bowl and mix.
• Pour dressing over and toss.
• Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
• You can also add or take away certain things.
• For example, I don't want the fat of sunflower seeds, so I take them out.
• Also, try toasting the Ramen noodles before you put them in.
• I also use less oil in the dressing.

ANGEL'S CABBAGE SALAD

Steps:

• Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
• Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

CHINESE CABBAGE SALAD

Steps:

• Cut cabbage lengthwise into quarters. Place each quarter on a flat surface, and slice crosswise into very thin slices. Slice only the tender tops. Discard less tender bottom portions. There should be 7 to 8 cups.
• Put cabbage in a large bowl and add carrot and parsley. Blend well.
• Put egg, mustard, shallots and vinegar in a mixing bowl. Start beating while gradually adding the oil.
• Add salt and pepper.
• Add about 1/2 cup of the egg sauce to cabbage and carrot mixture, and toss to blend. Use remaining egg sauce in recipe for the hot skate salad.