GINGER-LIME RED CABBAGE SALAD
My friend Rebecca is just one crazy chick....she just throws ingredients in a bowl and it always just comes out really tasty. Do not be afraid to admit that you do not like shredded uncooked vegetables drowned in mayo...there is a ray of sunshine on the horizon...
Provided by SK H
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Whisk all the ingredients except apple, cabbage, and almonds.
- 2. Add the cabbage, apple, and almonds and mix until coated.
- 3. You can eat this right away or you can let it set overnight. Add salt and pepper to taste.
SHREDDED CABBAGE SLAW WITH GINGER VINAIGRETTE
An Asian twist on classic coleslaw, this bright salad combines red and green cabbage varieties and gets its tang from yuzu-infused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.
GINGER-LIME COLE SLAW
This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.
Provided by GREG IN SAN DIEGO
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chill cabbage, carrots, onions and cilantro.
- Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
- Place all other ingredients in a large bowl.
- Toss the salad with the dressing.
- Refrigerate salad 10 minutes before serving.
Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3
CABBAGE AND RED PEPPER SALAD WITH LIME-CUMIN VINAIGRETTE
Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.
Provided by TxGriffLover
Categories Vegetable
Time 9h
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
- Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.
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