Parsley And Cabbage Salad Recipes

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10 CABBAGE SALADS WITH PLENTY OF CRUNCH



10 Cabbage Salads With Plenty of Crunch image

Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Everyday Cabbage Salad
Asian Cabbage Salad
Mediterranean Cabbage Salad
Sesame Lime Cabbage Salad
KFC Coleslaw
Indian Cabbage Salad
Apple Cabbage Salad With Walnuts and Gorgonzola
Simple White Cabbage Salad
Spicy Mexican Coleslaw
Thai Cabbage Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cabbage salad in 30 minutes or less!

Nutrition Facts :

HERBY CABBAGE SALAD



Herby Cabbage Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Steps:

  • Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

PARSLEY AND CABBAGE SALAD



Parsley and Cabbage Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Cabbage     Parsley     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 tablespoon sour cream
1 tablespoon cider vinegar
1 tablespoon water
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 Savoy or green cabbage, cored, cut into 3 wedges, and thinly sliced crosswise (6 to 8 cups)
2 cups fresh flat-leaf parsley leaves

Steps:

  • Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

PARSLEY CABBAGE SALAD WITH SHERRY VINAIGRETTE



Parsley Cabbage Salad with Sherry Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

1/4 medium head cabbage, chopped fine (about 2 cups)
1 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped coarse
3 tablespoons medium-dry Sherry
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
freshly ground black pepper to taste

Steps:

  • In a bowl toss together cabbage and parsley. In a small saucepan simmer Sherry until reduced to about 1 tablespoon and cool. Drizzle salad with Sherry, oil, vinegar, pepper, and salt to taste and toss well.

CARLA'S CHINESE CABBAGE & PARSLEY SALAD



Carla's Chinese Cabbage & Parsley Salad image

This is a quick, healthy, fresh and easy recipe to prepare. Parsley is high in Vitamin A and Iron and aids in healthy digestion.

Provided by - Carla -

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups Chinese cabbage, shredded
1 cup chopped pineapple (drained, juice reserved)
2 cups fresh parsley, roughly chopped
1 cup shredded carrot
1/2 red onion, thinly sliced
1/4 cup mayonnaise
4 tablespoons reserved pineapple juice
1 tablespoon whole grain mustard
1 tablespoon ginger, grated
salt & freshly ground black pepper, to taste

Steps:

  • In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
  • Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
  • Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
  • serve and enjoy!

Nutrition Facts : Calories 77.2, Fat 0.8, SaturatedFat 0.1, Sodium 89.9, Carbohydrate 17.2, Fiber 4, Sugar 9.1, Protein 2.8

CABBAGE PARSLEY COLESLAW



Cabbage Parsley Coleslaw image

Make and share this Cabbage Parsley Coleslaw recipe from Food.com.

Provided by Sharon123

Categories     Greens

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

1 medium head of cabbage, shredded (about 6 cups)
2 cups fresh parsley, minced
1 celery rib, chopped
1/4 cup scallion, chopped
1/4 cup bacon bits (I use artificial bacon bits)
1 1/2 cups mayonnaise
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon onion powder
1 teaspoon fresh lemon juice
1/2 teaspoon sugar (or more to your taste)

Steps:

  • In a large bowl, toss the cabbage, parsley, celery, scallions and bacon bits.
  • In a small bowl, combine mayonnaise, Worcestershire sauce, onion powder, lemon juice and sugar. Pour over cabbage mixture and toss to coat.
  • Cover and refrigerate for several hours. Enjoy!

PARSLEY, RADICCHIO, AND NAPA CABBAGE SALAD WITH LEMON VINAIGRETTE



Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette image

Categories     Salad     Leafy Green     Appetizer     Passover     Quick & Easy     Lemon     Spring     Kosher     Cabbage     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Steps:

  • Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

PARSLEY, CABBAGE, AND MUSHROOM SALAD



Parsley, Cabbage, and Mushroom Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 pound thinly sliced cabbage (4 cups)
1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Add remaining ingredients and toss just before serving.

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