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.
10 CABBAGE SALADS WITH PLENTY OF CRUNCH
Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cabbage salad in 30 minutes or less!
Nutrition Facts :
EMERIL'S FAVORITE CABBAGE
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about 5 minutes. Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook, stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well. Cook, stirring, until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add the beer. Stir to mix.
- Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and serve warm.
EMERALD GREEN CABBAGE SALAD
I named this salad so because of its gorgeous emerald-color dressing. I've tried many different versions of it (nobody minds eating Succos food in the spring - it's better than eating Pesach food on Chanukah, which we often do because of deadlines!), and they all went over very well. Personalize the salad and garnish to your liking. My favorite is cabbage with small chunks of dried apricot. Love the flavor and color combo. Thanks go to my daughter-in-law Chaya for the idea. READ MORE
Provided by Recipe By Brynie Greisman
Categories Salads
Yield 8
Number Of Ingredients 22
Steps:
- Place all ingredients in a small frying pan and heat together for about 10 minutes over a low/medium flame. When the nuts start to pop, they're ready.
- Place all ingredients in the food processor fitted with the knife blade. Blend together for a few minutes until it turns emerald green. (This lasts in the fridge for about two weeks.)
- Pour cabbage into a large bowl. Add add-ins of your choice, or leave as is. I often just serve this salad with cabbage alone.
- Immediately before serving, add dressing to taste. Mix together well.
- Top with roasted nuts or serve nuts on the side. Alternatively, you can add chopped candied pecans instead.
EMERIL'S GREEN BEAN SALAD
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
- Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
- Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.
RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
- Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
- Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
- Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
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