FESTIVE CABBAGE SALAD
From the cookbook Vegetarian Cooking by Crescent Publishers. The red cabbage is not only the main ingredient but is its own salad bowl!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove any of the outer discolored or tough leaves from the cabbage.
- Trim the base of the cabbage head so that the cabbage will stand upright then cut about a quarter off the top.
- Mix together well the dressing ingredients. Season with salt and pepper to taste.
- Using a sharp knife, scoop out the inside of the cabbage leaving about 1/4 inch for the shell. Set aside.
- Shred the remaining cabbage finely. Put the shredded cabbage into a large bowl along with the bell pepper, pineapple, orange segments, green onions, celery and leaves, nuts and beans.
- Carefully fold in the dressing with the cabbage mixture.
- Put the salad mixture into the prepared cabbage shell and garnish with fresh parsley if desired.
- Cover and chill for 1 hour.
Nutrition Facts : Calories 426.7, Fat 17, SaturatedFat 2.3, Cholesterol 7.8, Sodium 225.1, Carbohydrate 63.1, Fiber 14.5, Sugar 27.6, Protein 14.4
FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHRISTMAS COLESLAW
This is from a Chamber of Commerce cranberry cookbook put out by the local women of the Westport-Grayland area of the Washington coast, where cranberries are grown.
Provided by Outta Here
Categories Low Protein
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cabbages, cranberries and onions in a large bowl.
- Whisk together oil, juice, salt and pepper. Stir in cilantro.
- Pour over cabbage mixture and toss.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 175.3, Fat 9.4, SaturatedFat 0.7, Sodium 303, Carbohydrate 24.4, Fiber 2.4, Sugar 19.2, Protein 1
FESTIVE RED CABBAGE
Serve this spiced and sticky side dish alongside all the classic Christmas trimmings - it's richly flavoured with red wine, cinnamon, star anise and apples
Provided by Good Food team
Time 3h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish, add the onions and cook on a medium heat for 8-10 mins, then add the star anise and cinnamon stick.
- Pour in the wine and let it simmer until slightly reduced. Add the cabbage, sugar and apples, and stir well. Season well, cover and simmer on a low heat for 3 hrs, stirring every now and again.
- Once the cabbage is tender, check the seasoning. Serve in a bowl with the star anise and cinnamon stick on top. Can be made 1-2 days in advance or frozen for up to 4 months - simply reheat on the hob before serving.
Nutrition Facts : Calories 112 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
NAPA CABBAGE SALAD
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.
More about "festive cabbage salad food"
15 CRUNCHY CABBAGE SALADS TO CREATE THE BEST SIDES
From allrecipes.com
Estimated Reading Time 4 mins
- Angel's Cabbage Salad. It doesn't get much easier than this salad. Simply toss together bagged shredded cabbage with the tangy dressing, crunchy sunflower seeds, and sweet raisins.
- Chinese Cabbage Salad. Although putting uncooked ramen noodles in a salad may sound odd, it adds an irresistibly crunchy texture to this Asian-inspired dish.
- Italian Cabbage Salad. This recipe is the perfect example of how simple ingredients can have wow-worthy results. The key is using tarragon vinegar, which adds an herbaceous flavor to the entire dish.
- Waldorf Cabbage Salad. With all the crunchy sweetness of a traditional Waldorf salad, this cabbage version is even better because it can last for a day or more before wilting, unlike lettuce.
- Mayo Free Cabbage Salad. Tangy, salty, and sweet—this cabbage salad is a world of flavor. The dressing is a trio of red wine vinegar, soy sauce, and sugar to create a delectable dish, no mayo required.
- Purple Cabbage Salad. Delicious any time of year, this red cabbage salad makes an especially eye-catching side dish for the holidays. With sweet dried cranberries and crunchy pine nuts, it's sure to be a favorite dish of the season.
- Ginger-Cabbage Salad. Basic shredded cabbage and carrots are given a serious flavor boost thanks to pickled ginger, crushed peanuts, and a drizzle of mirin.
- Seafood and Cabbage Salad. This salad is a world of flavors and colors featuring both red and green cabbage. "The dressing is so tangy and tasty and the salad is so colorful and crunchy.
- Japanese-Style Cabbage Salad. Drizzled with sesame oil, rice vinegar, and just a hint of sugar, this salad is a Japanese-inspired twist on coleslaw.
- Savoy Cabbage Salad. "Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and Champagne vinegar for a delicate salad," recipe creator Buckwheat Queen says.
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