Moms Crunchy Cabbage Salad Food

CRUNCHY CABBAGE SALAD

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY CABBAGE SALAD

Steps:

• 1. To make the salad - In a large bowl mix together crushed Ramen noodles, coleslaw mix or shreeded cabbage, green onions, almonds, and sunflower seeds.
• 2. To make the dressing - In a seperate bowl; Mix together oil, sugar, vinegar, and Ramen seasoning packs. Stir well.
• 3. Pour dressing over cabbage mixture and toss salad to disperse dressing.
• 4. It's ready to serve.

WHOLE FOODS CABBAGE CRUNCH

Steps:

• Toss all ingredients together and refrigerate until ready to serve.
• Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.

CABBAGE CRUNCH SALAD

Steps:

• Combine the first five ingredients.
• Mix the dressing and add right before serving.

CRUNCHY CABBAGE SALAD WITH CASHEWS

Steps:

• In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
• Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
• Empty the ramen flavor packet into a small mixing bowl.
• Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
• Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
• Add the cashews or peanuts and noodles, tossing again.
• Serve immediately.

CRUNCHY CABBAGE SALAD

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

CRUNCHY CABBAGE SALAD

Steps:

• Crush soup noodles and toast over low-med.
• heat with almonds, seeds, and pecans.
• Combine coleslaw mix, noodle mixture, and diced peppers.
• Combine all dressing ingredients (including ramen seasoning packet) and pour over salad.

NAPA CABBAGE SALAD WITH A CRUNCH

Steps:

• In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
• Remove from heat and refrigerate.
• In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
• In a large salad bowl, toss the noodle mixture and sliced cabbage together.
• Add dressing and sprinkle with the Almond Accents.

MOM'S CRUNCHY CABBAGE SALAD

Steps:

• Make dressing ahead, mix together and refrigerate.
• Mix salad ingredients together, noodles last.
• Toss slightly.
• Pour dressing and serve immediately.