Moosewood Cabbage Salad Recipes

CABBAGE, CARROTS, PINEAPPLE SLAW

Steps:

• Mix the cabbage, carrots, and pineapple.
• In a separate bowl, whisk the remaining ingredients until well blended.
• Pour this dressing mixture over the vegetable/fruit mixture and stir gently to coat.
• Serve immediately or refrigerate until serving.

RUSSIAN CABBAGE BORSCHT

Steps:

• Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
• Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
• Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

MOOSEWOOD CABBAGE SALAD

Steps:

• Whisk together all of the dressing ingredients and set aside.
• Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.

TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)

Steps:

• Combine marinade ingredients in a large bowl.
• Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
• Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
• Serve cold or at room temperature, sprinkled with all or some of the toppings.