Red Cabbage Salad Recipes

RED CABBAGE SALAD

Steps:

• Combine cabbage and onion in a large bowl.
• In another bowl whisk together oil, lemon juice, mayonnaise, mustard and cumin.
• Pour over cabbage mixture.
• For best flavour allow to marinate a minimum of 2 hours before serving.
• Garnish with chopped walnuts.

SIMPLE RED CABBAGE SALAD

Steps:

• Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
• Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.

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.

NORTH WOODS INN COPYCAT RED CABBAGE SALAD

Steps:

• Gather the ingredients.
• Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
• In a small bowl or measuring cup, whisk together the vegetable oil, red wine vinegar, sugar, onion powder, salt, black pepper, and seasoned salt.
• Toss the dressing with the cabbage. Transfer it to a zip-top bag or covered container and refrigerate for at least 48 hours or until the cabbage turns a deep red, softens a bit, and the flavors meld together. If you have the time, let the salad sit for four or five days.
• Serve chilled or at room temperature and enjoy.

RED CABBAGE SALAD

Steps:

• Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.
• Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.
• Leave to stand for 30 minutes at room temperature.
• Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs.

SHREDDED RED CABBAGE AND CARROT SALAD

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

RED CABBAGE SALAD

Steps:

• Add sugar, onion and celery salt to a large bowl. Stir. Put in refrigerator and let sit for 1 hour.
• Add cabbage and red pepper to the sugar mixture. Stir. Pour in apple cider vinegar, olive oil, lemon juice and onion powder and mix so everything is combined. Season with black pepper to taste.
• Sprinkle blue cheese on top (optional but recommended). Serve.

RED CABBAGE SALAD RECIPE WITH HONEY LIME DRESSING

Steps:

• In a large bowl, whisk together dressing ingredients. Taste dressing and add salt and pepper to taste.
• Add cabbage, bell pepper, oranges, and cilantro to the dressing.
• Toss to combine. Best served immediately. Still tastes good the following day - but everything will be purple.

RED CABBAGE SALAD WITH APPLE

Steps:

• Finely chop cabbage and transfer it to a large mixing bowl.
• Thoroughly squeeze sauerkraut by the fist-fulls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.
• Add sliced cucumber and granny smith apple, chopped dill and green onion.
• Drizzle the salad with 4 Tbsp extra virgin olive oil and 1 Tbsp white vinegar and 1/2 tsp sea salt*. Toss the salad well to combine and add more salt and/or vinegar to taste.

RED CABBAGE AND CARROT SLAW RECIPE

Steps:

• Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
• In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
• Pour dressing over the cabbage mixture and toss to combine.
• Taste for seasonings and adjust accordingly.
• Place in the refrigerator for 15 minutes.
• Remove from fridge and garnish with chopped parsley.
• Serve.

QUICK EASY RED CABBAGE SALAD RECIPE

Steps:

• In a large salad bowl, add red cabbage, romaine, cherry tomatoes and radish. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.

RED CABBAGE SALAD

Steps:

• Remove the outer leaves of the cabbage.
• It is easier now to cut the cabbage into quarters and cut away the core.
• Slice the cabbage very, very thinly.
• Sprinkle with salt and leave for about an hour.
• Drain and dry with kitchen towels or a clean teacloth.
• Mix the herbs and the dressing together.
• Pour over the cabbage, mix well.
• Leave for about an hour before serving.
• This is so simple to make but will look stunning on your table.

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

RED CABBAGE SALAD

Steps:

• Thinly slice or shred cabbage.
• Place red kidney beans and corn in a strainer and rinse under running water for 1 minute; drain.
• Place cabbage, beans and corn in a bowl.
• Mince garlic. In a small jar with a lid, combine garlic, balsamic vinegar and sesame oil. Shake to mix ingredients, then toss with vegetable mixture. Garnish with cilantro.

RED CABBAGE SALAD

Steps:

• Combine dressing ingredients in a measuring jug and whisk until combined.
• Place cabbage in large bowl and add dressing. Massage dressing into cabbage, then set aside for 10-15 minutes.
• Once cabbage is ready, add carrot, apple and pecans. Check for seasoning and adjust olive oil, vinegar, salt and pepper to taste. Serve immediately.