Marine Cabbage Salad Food

LATIN CABBAGE AND CORN SALAD

Steps:

• Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
• Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

SEAFOOD AND CABBAGE SALAD

Steps:

• In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
• In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.

CABBAGE SALAD

Steps:

• Cut the cabbage into several parts, and wash it well.
• Remove wilted or tough leaves.
• Cut out the core and chop fine with a sharp knife.
• Cook the eggs hard.
• Chop them very fine.
• Put cabbage into a salad bowl and add the chopped eggs, and toss and fold lightly.
• Mix the sugar, salt, pepper, mustard, and vinegar together.
• Pour over the cabbage and eggs.
• Toss well.
• Refridgerate overnight.

MARINATED VEGETABLE SALAD

Steps:

• Start by making marinade. In a medium pot combine 4 cups of water, 3/4 cup of vinegar, 3/4 cup sunflower oil, 2 1/2 Tbsp salt, 3/4 cup of sugar and bring everything to a boil, stirring to dissolve the salt and sugar. Once the mixture starts to boil, remove from heat and cool to room temperature.
• While marinade is cooling, wash and prep all the vegetables. Start with cutting cabbage in half, then cut out the root. Cut cabbage in 1" strips than cut the strips in 1" cubes. Place cabbage in large bowl.
• Peel 1 carrot and slice it into thin circles.
• Cut 5 mini bell peppers in half lengthwise and remove seeds, then thinly slice across. Add cut bell peppers to the bowl.
• Cut 1 small purple onion in half, than slice it in to thin half circles and add them to the bowl.
• Cut off and discard the ends of the cucumber then slice it in half. Next, cut the cucumber into thin half circles, adding them to the bowl afterwards.
• After the marinade has cooled down to room temperature, pour it over the vegetables in the bowl. Mix the salad really well and let it stand on the counter for around 3 hours. Don't worry if the marinade won't cover the entire salad, eventually it will soften and be covered in marinade.
• Place the salad in the jar, fill it with marinade, close the lid and refrigerate over night before serving. You can also eat it after marinating 3 hours and once it's just chilled.

SAVOY CABBAGE SALAD

Steps:

• In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
• In a large bowl, add savoy cabbage, corn and peas.
• Pour dressing over vegetables, gently toss with tongs until combined.
• Best served cold.

FRESH CABBAGE SALAD

Steps:

• In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside.
• In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly.
• Drizzle the salad with the vinaigrette, and toss to coat.

MARINATED CABBAGE SALAD

Steps:

• Mix all dressing ingredients together until sugar melts.
• Mix salad stuff and pour dressing over.
• Leave to stand in fridge overnight.
• Serve at room temperature.

CABBAGE SALAD

Steps:

• Whisk together vinegar and melted butter. Season with salt and pepper. Mix with cabbage. Prepare well ahead of dinnertime so that the flavors can marry.

MARINE CABBAGE SALAD

Steps:

• Mix cabbage, carrots, half vinegar, lemon juice and water together.
• Marinate 1 hour.
• In a seperate small bowl mix sour cream with mustard and remaining vinegar.
• Incorporate remaining ingredients and mix well.
• Squeeze excess liquid out of marinated cabbage mix.
• Place cabbage mix in clean bowl and add cream sauce.
• Mix.