Festive Cabbage Salad Recipes

FESTIVE HOLIDAY COLESLAW SALAD

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.

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.

RED, GREEN AND WHITE CHRISTMAS SALAD

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.

FESTIVE RED SALAD

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.