Best Red Cabbage And Carrot Salad Recipes
SHREDDED RED CABBAGE AND CARROT SALAD
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 5 grams, TransFat 0 grams
RED CABBAGE AND CARROT SALAD
Salad types wise, the choice is wide and you could use so many types depending on the season and availability but I particularly like the crunchy Chinese cabbage and you could add some red or green pepper, edamame beans, avocados, some nuts such as cashew or walnuts nuts and if you use cashew nuts I would definitely go for a peanut dressing (yuuuumm).
Provided by Ramona's Cuisine - @ramonascuisine
Categories Other Salads
Number Of Ingredients 8
Steps:
- Wash all ingredients and peel the carrot and the cucumber if you prefer (I rarely peel the cucumber though. Only the non-organic ones.
- Shred the cabbage and great the cucumber and the carrot. Place in a bowl. Chop the celery and set it all aside.
- Chop the cherry tomatoes and place all in a bowl.
- Mix everything add salt and some pepper to taste and sprinkle the vinaigrette all over in the desired quantity.
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