Red Cabbage Walnut And Apricot Salad Recipes

RED CABBAGE, WALNUT AND APRICOT SALAD

Red Cabbage, Walnut and Apricot Salad image

This sounded like a really interesting salad and I usually enjoy red cabbage salads. I found this in the Christmas 2008 copy of BBC Good Food Magazine and I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 small red cabbage, finely shredded
2 carrots, grated
1 red onion, finely chopped
1/4 cup walnuts, roughly chopped
1/4 cup dried apricot, roughly chopped
2 tablespoons fresh parsley, chopped
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon mayonnaise

Steps:

Mix vegetables, nuts, apricots and parsley in a bowl.
In a small bowl, whisk white wine vinegar, Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the vegetable mixture and mix well.

Nutrition Facts : Calories 188.9, Fat 13.1, SaturatedFat 1.6, Cholesterol 1, Sodium 83.3, Carbohydrate 18.1, Fiber 3.9, Sugar 10.2, Protein 3.1

RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR

Red Cabbage With Apricots And Balsamic Vinegar image

Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com.

Provided by JOE PASQUALE

Categories Side Dish Vegetables

Yield 6

Number Of Ingredients 10

Ingredients

6 tablespoons butter
1 red onion, thinly sliced
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ pounds red cabbage, thinly sliced
¾ cup dried apricots, sliced
¼ cup apricot preserves
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 122.8 mg, Sugar 21.1 g

RED CABBAGE, CARROT, AND APRICOT SALAD

Here's a nice change of pace from "white" coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 small head red cabbage
3 to 4 medium or 2 large carrots
1/2 cup dried apricots, sliced
Juice of 1/2 lemon
1/2 cup low-fat vanilla yogurt

Steps:

Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin shreds by hand and grate the carrots with a hand grater, or, if you'd prefer, slice them into thin rounds.
Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.
Calories: 79
Total Fat: 0g
Protein: 2g
Carbohydrate: 16g
Cholesterol: 1mg
Sodium: 38mg

RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR

Red Cabbage with Apricots and Balsamic Vinegar image

Categories Fruit Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Vinegar Apricot Fall Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

6 tablespoons (3/4 stick) butter
1 8-ounce red onion, thinly sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup balsamic vinegar

Steps:

Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

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