Dads Red Cabbage Salad Food

ANGIE'S DAD'S BEST CABBAGE COLESLAW

Steps:

• In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

DADS RED CABBAGE SALAD

Steps:

• Shread cabbage coarsley add salt and mix.
• Add vinegar to cabbage and mix.
• Dice onion.
• Chop celery.
• Add onion, celery, capers and flaked tuna with the oil it is packed inches.
• Marinade 24 hours in refrigerator.

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.

DAD'S RED CABBAGE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

RED CABBAGE SLAW

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

TANGY CARROT, RED CABBAGE & ONION SALAD

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.