CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
NEW ORLEANS CABBAGE SALAD FOR 100
Make and share this New Orleans Cabbage Salad for 100 recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- In a very large bowl, combine cabbage, carrots, onions and celery.
- Mix well.
- Chill.
- Combine dressing ingredients and whisk until well blended.
- Chill.
- Just before serving, pour dressing over vegetables and toss well.
- Note: For added color, use purple cabbage when it's available.
- Make the dressing the day before to fully develop the flavors.
Nutrition Facts : Calories 54.5, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.2, Sodium 58.3, Carbohydrate 6.2, Fiber 1.7, Sugar 4.1, Protein 1.1
SPICY CABBAGE SALAD RECIPE
New Orleans hot spot Turkey and the Wolf serves this bright and spicy cabbage salad with sliced jalapeños and a coconut dressing laced with Sriracha.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable Main, Vegetable
Time 40m
Number Of Ingredients 25
Steps:
- Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
- Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.
Nutrition Facts : Calories 212 calories, Carbohydrate 19 g carbohydrates, Cholesterol 12 mg cholesterol, Fat 14 g fat, Fiber 5 g fiber, Protein 8 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 585 mg, Sugar 8 g, TransFat 0 g
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.
FAVORITE CABBAGE SALAD
This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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