Raw Cabbage Salad Recipes

CABBAGE SALAD

Steps:

• In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours.

RAW CABBAGE SALAD

Steps:

• Slice cabbage into thin ribbons and place in a large bowl.
• Slice carrots into thin sticks and place with the cabbage (I like to cut the carrot into 4 sections, cut each section in half, and then turn upside down and slice thinly).
• Chop scallions and place with the cabbage and carrots.
• Combine the tamari, rice vinegar and sesame oil in a small bowl (this is the dressing).
• Pour dressing gradually over the salad while mixing - I like it better lightly dressed, and reserve some for those who like extra dressing!
• Add chopped cilantro and sesame seeds and mix again.
• This salad gets better as it sits!

FINELY-SHREDDED RAW CABBAGE SALAD

Steps:

• Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
• Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight. )
• Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

NAPA CABBAGE SALAD

Steps:

• Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
• Preheat oven to 350 degrees F (175 degrees C).
• Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
• Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
• Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.