Festive Cabbage Salad Recipes

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FESTIVE HOLIDAY COLESLAW SALAD



Festive Holiday Coleslaw Salad image

This delicious, marinated Christmas holiday salad is a great alternative to traditional cooked vegetables. It's filled with festive flavours including orange, cranberry and a hint of ginger and comes with salted maple glazed pecans for an extra special finish.

Provided by Monika Dabrowski

Categories     Dinner     Lunch

Time 4h25m

Number Of Ingredients 13

9.52 ounces red cabbage (shredded or very thinly sliced)
10 large brussels sprouts (shredded or very thinly sliced)
⅓ cup dried sweetened cranberries
½ cups pecans
2 tablespoons maple syrup
3-4 tablespoons cilantro/fresh coriander (finely chopped)
2 teaspoons fresh ginger (peeled, finely grated)
2 tablespoons tangerine/orange juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
1½ tablespoons maple syrup (plus 2 for coating the pecans)
2 tablespoons vegetable oil
⅓ teaspoon fine sea salt, plus ⅓ tsp for the pecans (plus pepper to taste)

Steps:

  • To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
  • In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on top of the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
  • Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 19 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Sodium 215 mg, Fiber 4 g, Sugar 12 g, Calories 193 kcal

THE BEST RED CABBAGE SALAD



The Best Red Cabbage Salad image

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

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.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

RED, GREEN AND WHITE CHRISTMAS SALAD



Red, Green and White Christmas Salad image

A festive salad filled with Christmas colours to compliment any festive spread! Perfect for making ahead.

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 15m

Number Of Ingredients 11

2 bunches asparagus
10 oz / 300g green beans
5 oz / 150g snow peas
4 oz / 120g feta
1/3 cup dried cranberries
1 tbsp honey
2 tsp dijon mustard
2 tbsp lemon juice
6 tbsp olive oil
1/2 tsp salt
Black pepper

Steps:

  • Fill a large pot with water and bring to boil.
  • Cut the woody ends off the asparagus, then cut the asparagus into 3. Separate the asparagus heads from the stems.
  • Trim the beans and place in a separate pile.
  • Remove the strings along each side of the snow peas.
  • Place the beans in the boiling water. When the water comes back to the simmer again, leave the beans to simmer for 30 seconds. (Note 1)
  • Add the asparagus stems in. Once it comes back up to a simmer, count 30 seconds again. Then add the snow peas and asparagus heads, bring it back up to a simmer and count to 30 seconds.
  • Immediately drain the greens and run cold water over the greens for 10 seconds to stop the cooking process.
  • Once cool, set aside to dry. Roughly dry with a paper towel if serving immediately.
  • Combine the Dressing ingredients in a jar and shake well to mix.
  • Place the greens in a bowl and toss with the Dressing.
  • Transfer to a serving bowl, crumble over feta and scatter with dried cranberries. Serve immediately.

Nutrition Facts : ServingSize 128 g, Calories 167 kcal, Carbohydrate 8.7 g, Protein 4.3 g, Fat 13.9 g, SaturatedFat 3.8 g, Cholesterol 13 mg, Sodium 333 mg, Fiber 2.8 g, Sugar 4.9 g

FESTIVE RED SALAD



Festive red salad image

Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 10

1 red cabbage - about 650g
2 small red onions , diced
2 red apples , cored and diced
250g pack cooked beetroot , diced
50g walnut piece , roughly chopped
2 large oranges
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil

Steps:

  • Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
  • Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
  • Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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