RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
- Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
- Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
- Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE AND GREEN BEAN SALAD
Steps:
- In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.
LINDA'S RED AND GREEN CABBAGE SALAD
I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dressing ingredients, except mayonnaise, in a small pan.
- Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
- In a lg. bowl, combine all salad ingredients, and mix well.
- Add dressing, and mix well. Let cool.
- Add mayonnaise and mix well.
- Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.
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.
TANGY CARROT, RED CABBAGE & ONION SALAD
This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 10
Steps:
- Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
ITALIAN CABBAGE SALAD
Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
Provided by Dollie
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
- Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
- Refrigerate salad 1 hour before serving.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g
BEET AND RED CABBAGE SALAD
This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
- Drain lentils, run under cold water, and drain again; set aside.
- Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
- In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
- In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
- Toss, season with salt and pepper, and top with bacon and bleu cheese.
Nutrition Facts : Calories 327.8, Fat 24.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 396.6, Carbohydrate 19.2, Fiber 6.3, Sugar 8.5, Protein 9.9
WARM RED CABBAGE SALAD
The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.
Provided by Geema
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
- Bake for about 5-6 minutes, being careful to not let them burn.
- In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
- As soon as they are hot, add the onions and cook for only 30 seconds or so.
- Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
- Season with salt, pepper and a dash more vinegar.
- Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
CABBAGE TOSSED SALAD
This salad is a fun and interesting cross between a green salad and a coleslaw with a tangy dressing.-Marilyn Katcsmorak, Pleasanton, Texas
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving.
Nutrition Facts :
CABBAGE AND ONION SALAD
I have had this recipe at many church functions and cookouts. This particular recipe is from my "Farm Journals Country Cookbook", originally published in 1958. This is from the 1972 edition. If using green cabbage, use white onions and if using white cabbage, use red onions. Cooking time is the chill time. It is very good. Hope you enjoy!
Provided by Bobtail
Categories Vegetable
Time P1DT20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Alternate layering cabbage and onions in a bowl, with onions for the top layer.
- Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
- Bring to a boil.
- Remove from heat, add salad oil.
- Drip hot mixture over the cabbage and onions, do not stir.
- Cover and refrigerate for 24 hours.
RED AND GREEN COLESLAW
This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor and the steel knife mince parsley using on/off turns.
- Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
- Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
- Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
- Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
- Refrigerate several hours or overnight.
- Toss before serving.
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