Simple Red Cabbage Salad Food

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

RED CABBAGE SALAD

Steps:

• Combine cabbage and onion in a large bowl.
• In another bowl whisk together oil, lemon juice, mayonnaise, mustard and cumin.
• Pour over cabbage mixture.
• For best flavour allow to marinate a minimum of 2 hours before serving.
• Garnish with chopped walnuts.

SIMPLE RED CABBAGE SALAD

Steps:

• Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
• Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

RED CABBAGE AND GRAPE SALAD

Steps:

• Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

WARM RED CABBAGE SALAD

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.

RED CABBAGE AND WARM SPINACH SALAD

Steps:

• Make vinaigrette:
• Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
• Make salad:
• Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
• Serve immediately.

TANGY CARROT, RED CABBAGE & ONION SALAD

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.