Red And White Cabbage Salad Food

RED CABBAGE SLAW

Steps:

• Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
• Whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper in a mixing bowl. Whisk until well combined.
• Pour dressing over the cabbage mixture and toss to coat evenly.
• Taste for seasonings and adjust accordingly.
• Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

SHREDDED RED CABBAGE AND CARROT SALAD

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.