MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
WALDORF CABBAGE SALAD
My dad always made this for Thanksgiving and Christmas. He called it Waldorf Salad, but it is really a cabbage salad 'Waldorf style'.
Provided by Erik Owens
Categories Salad Waldorf Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
- In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 30 g, Cholesterol 7 mg, Fat 24.5 g, Fiber 6.9 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 460.2 mg, Sugar 20.3 g
"MILLION DOLLAR" CHINESE CABBAGE SALAD
This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.
Provided by malo1
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
- Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
- Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g
NAPA CABBAGE SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, soups and stews
Time 12m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
- Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 1 gram, TransFat 0 grams
MOM'S COLE SLAW OR CABBAGE SALAD
Two recipes in one! If you stop the recipe at a certain point, you have grated cabbage salad. If you continue for a few more steps, you have cole slaw! The prep time is an estimate. Chilling time is not included.
Provided by coconutty
Categories Low Protein
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Soak cabbage halves in salt water to cover about 20 minutes.
- Rinse cabbage and rinse the bowl.
- Add A LITTLE salt (not too much) and rub into cabbage hard with your hands. Taste for salt. You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy. (I am not sure why this step is even necessary, but those were the original instructions.).
- Cut the cabbage into fine slivers and place in a large bowl.
- Grate in the carrot (1 if the cabbage head is small; 2 if large).
- Finely dice the green pepper. Mix well. (I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.).
- Add mayonnaise - just enough to coat. Mix through.
- Stop here if you want grated cabbage salad.
- Continue with the recipe if you want cole slaw:.
- Mix 1 part apple cider vinegar to 2 parts water.
- Add gradually to cabbage mixture; taste for seasoning.
- Sweeten with whatever sweetener you want to use.
- Cover and refrigerate for a few hours or more for the flavors to develop.
Nutrition Facts : Calories 30.4, Fat 0.1, Sodium 25.7, Carbohydrate 7.1, Fiber 2.8, Sugar 4.4, Protein 1.7
MOM'S CABBAGE SALAD
Make and share this Mom's Cabbage Salad recipe from Food.com.
Provided by Toadi
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine oil, vinegar, sugar and celery seed. Bring to a boil.
- Pour over veggies. Cover well and refrigerate.
Nutrition Facts : Calories 403.6, Fat 27.7, SaturatedFat 3.6, Sodium 42.6, Carbohydrate 38.9, Fiber 5.4, Sugar 33.5, Protein 3.5
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.
SUMMER CABBAGE SALAD
A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without.
Provided by Shannon Nelson
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 15.5 g, Cholesterol 22.1 mg, Fat 27.1 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 4.1 g, Sodium 409.4 mg, Sugar 10.4 g
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