Summer Cabbage Salad Food

SIMPLE ORIENTAL ASIAN CABBAGE SALAD RECIPE

Steps:

• In a large bowl, whisk together all the dressing ingredients.
• Add the salad ingredients and toss to coat in dressing.
• Serve immediately or refrigerate for several hours to intensify flavors.

EVERYDAY CABBAGE SALAD

Steps:

• Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
• Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

FAVORITE CABBAGE SALAD

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.

SUMMER CABBAGE SALAD

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.

SUMMER SLAW RECIPE

Steps:

• In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
• To make the dressing whisk together all the dressing ingredients until smooth.
• Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

SUMMER CORN AND CABBAGE SALAD

Steps:

• In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
• In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

SUMMER CABBAGE SALAD

Steps:

• In a large salad bowl, combine the cabbage, red onion, green onion, and apples. Add raisins.
• For dressing, combine the remaining ingredients. Stir to blend. Pour dressing over salad ingrdients. Stir to coat.
• Chill for at least 1 hour before serving.

CABBAGE SALAD

Steps:

• Mix vegetables with ½ cup sugar. Let stand while making dressing.
• Measure dressing into a saucepan and bring to a boil over medium heat. Boil 3 minutes and pour over cabbage while hot.
• Cover bowl and refrigerate 24 hours before serving.
• Garnish with more fresh parsley.

ASIAN SLAW

Steps:

• Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
• In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
• In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

CRUNCHY CABBAGE SALAD WITH BACON RECIPE

Steps:

• Cover and refrigerate until serving time.

THREE-WAY CABBAGE SALAD

Steps:

• Roasting and grilling: Preheat the oven to 350 degrees F. Take the half-head of green cabbage and cut into thick slices. Add to a large bowl and separate the leaves (you'll have about 2 cups). Trim and halve the Brussels sprouts and add them to the bowl. Toss the green cabbage and Brussels sprouts with olive oil and salt until the vegetables are completely coated. Place on a baking sheet lined with parchment paper and roast until they are browned and nicely caramelized, 20-25 minutes. Remove from oven and let cool. Meanwhile, preheat a grill pan to high heat. Grill 1 pickled cabbage leaf for about 1 minute, being sure to grill both sides. Remove, finely chop, and set aside.
• Assemble the salad, part 1: If there are any flowers among your Asian greens, remove them and reserve for garnish. Thinly slice the greens and set aside in a bowl, about ½ cup. Stack mint leaves, thinly slice, and add to the greens, about 2 tablespoons. Peel the kohlrabi with a knife, then use the spiralizer (on the smallest setting) to make 2 cups of kohlrabi "noodles." Add to the bowl and mix together with the mint, Asian greens, and ¼ cup of the Walnut Dressing.
• Supreme the oranges: Cut off the top and bottom of the orange. Set it down on its bottom and use your knife to slice off the peel completely. Then carefully slice out each individual segment by running your knife as close possible to the membranes separating them. Repeat with the second orange. Set the supremes aside. Assemble the salad, part 2: Place the roasted cabbage and Brussels sprouts into a large bowl; add the pickled cabbage pieces, another ½ cup of the dressing, and toss well to coat. Serve by placing the roasted vegetables into a bowl or serving platter, making a little "nest" for the other ingredients. Finally, add the cabbage noodles and arrange the orange supremes on top. Add a sprinkle of salt, the reserved flowers if you have them, and serve.
• Place cabbage leaves in a large, nonreactive baking dish. Add salt to the vinegar to taste (it should taste like salt and vinegar potato chips); then pour over the cabbage. Press the leaves down to absorb the liquid and set aside to pickle for 1 hour; when the leaves are limp, having released much of their water, they're ready to absorb the marinade. In a blender, combine the ginger, garlic, and olive oil, then pout it on top of the cabbage. Finally, add the orange juice and crushed red pepper flakes, them massage the marinade into the cabbage to distribute thoroughly. Let rest at room temperature for 2 hours. (Pickled Cabbage will keep in a covered container, submerged in pickling liquid, in the refrigerator for several weeks.)
• In a blender, pulse the walnuts and water for a few seconds to combine. Then add the garlic, ginger, orange juice, tamari, rice vinegar, lemon peel, and lemon juice. Blend until smooth. Add Tabasco, taste to adjust seasonings, and set aside. (Dressing will keep in a covered container in the refrigerator for several weeks.)