Crisp Red Cabbage Salad Recipes

CRISPY ROASTED RED CABBAGE WEDGES

Steps:

• Preheat oven to 400 degrees.
• Wash a small head of red cabbage, and using a sharp knife, cut into wedges.
• Line a baking sheet with parchment, and place cut cabbage in a single layer.
• Drizzle liberally with olive oil and sprinkle on za'atar seasoning. I didn't use salt as most za'atar blends have salt, but feel free to add salt if needed.
• Roast for 20 minutes, and then lightly shake pan. Continue roasting another 25 minutes or until cabbage is crispy. Timing will depend on how small or large you cut the wedges.

RED CABBAGE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a mixing bowl, combine cabbage and dressing. Toss and refrigerate overnight.
• Before serving, toss together chilled cabbage and dressing with cauliflower, French fried onions, bacon and pepper.

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.

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

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.

CRISP RED CABBAGE SALAD

Steps:

• Shred cabbage in 1-inch long pieces. Mix with the chopped onion.
• Place 1/3 of the cabbage/onion mix in the bottom of a large bowl. Place 5 ice cubes on top. Continue layering, ending with ice cubes on top. Cover tightly & refrigerate for for 4 hours.
• Prepare the dressing by mixing ingredients in a container till well blended. (a shaker jar with a tight lid works great.).
• Before serving: drain cabbage well, removing any remaining ice cubes. Toss with dressing.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

SESAME-CABBAGE SALAD WITH CRISPY NOODLES

Steps:

• In a bowl, mix finely sliced cucumber, onion and all the Sesame dressing ingredients. Cover and leave in the fridge - you can prepare this up to the night before.
• Shred cabbage into a large bowl, and mix through capsicum, parsley and coriander leaves. If this is dry, it will keep loosely wrapped in the fridge for up to 48 hours.
• Just before serving pour marinated cucumber mixture over the top. Add the noodles and mix well. Sprinkle with toasted sesame seeds.

APPLE CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, apples, scallions, walnuts, blue cheese and parsley.
• For the dressing, whisk together the garlic, mustard, vinegar, olive oil, salt and pepper in a small bowl.
• Drizzle the dressing into the salad, tossing to coat.

QUICK EASY RED CABBAGE SALAD RECIPE

Steps:

• In a large salad bowl, add red cabbage, romaine, cherry tomatoes and radish. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.