Raw Cabbage Salad Food
RAW CABBAGE SALAD
Enjoy this bright and flavorful salad as a side dish or a light main course. This salad makes fantastic leftovers as the dressing continues to marinate the cabbage. Add to a wrap or summer roll for tons of flavor and crunch.
Provided by Bekah Rife
Categories Salad, Side
Time 17m
Yield 5-6
Number Of Ingredients 15
Steps:
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
- Next, place all your salad ingredients in a large bowl and toss to combine.
- Place all your dressing ingredients into a small bowl and whisk.
- Pour the dressing over your salad and mix well with salad tongs. Taste and adjust seasoning if need.
- Serve as a side or main course. Garnish with fresh cracked pepper and enjoy!
FINELY-SHREDDED RAW CABBAGE SALAD
The Finely-shredded Raw Cabbage Salad recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
- Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight. )
- Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
CABBAGE SALAD
"This crisp, fresh-tasting slaw keeps in the fridge for several days," notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. "We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer," Deborah says.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 55 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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.
RAW CABBAGE SALAD
Make and share this Raw Cabbage Salad recipe from Food.com.
Provided by rebeccaa2
Categories Asian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice cabbage into thin ribbons and place in a large bowl.
- Slice carrots into thin sticks and place with the cabbage (I like to cut the carrot into 4 sections, cut each section in half, and then turn upside down and slice thinly).
- Chop scallions and place with the cabbage and carrots.
- Combine the tamari, rice vinegar and sesame oil in a small bowl (this is the dressing).
- Pour dressing gradually over the salad while mixing - I like it better lightly dressed, and reserve some for those who like extra dressing!
- Add chopped cilantro and sesame seeds and mix again.
- This salad gets better as it sits!
Nutrition Facts : Calories 68, Fat 3.6, SaturatedFat 0.5, Sodium 1034.2, Carbohydrate 7.3, Fiber 2.2, Sugar 2.8, Protein 3
FRESH CABBAGE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RAW VEGAN RED CABBAGE SALAD
I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a very proud 8 year old. That is how quick and easy it is. What I love about this cabbage salad is the vibrant colors. The luscious purple of the cabbage, and the fresh green herbs. It is the perfect balance for my aesthetic sensibility, and my mild palate. I have always been partial to the simplicity of an olive oil and lemon juice dressing, and this is no exception. For those of you who are not strictly raw or vegan this recipe does go to another level when it is topped with about four organic eggs chopped finely. This salad is so refreshing on a Summer's day, and can literally be made in 5 minutes.
Provided by The Blender Girl
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put cabbage, parsley, and onions into the food processor, and pulse quickly just a few times, until chopped roughly.
- Toss with olive oil and lemon, and season to taste. It is that easy.
- I have put the quantities as a rough guide - I probably use a LOT more olive oil and lemon juice. You might like less.
Nutrition Facts : Calories 288.4, Fat 27.3, SaturatedFat 3.8, Sodium 37.5, Carbohydrate 12, Fiber 3.3, Sugar 5.4, Protein 2.4
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