Savoy Cabbage Salad Recipes
SAVOY CABBAGE SALAD
Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 8
Steps:
- Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
- Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 14.2 g, Cholesterol 19.7 mg, Fat 25.4 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 242.3 mg, Sugar 6.3 g
SAVOY CABBAGE SALAD
Steps:
- Rinse the savoy cabbage leaves under cold running tap water and let them drain well. Then shave or slice the cabbage up extremely finely using a very sharp knife. Transfer the cabbage to a large mixing bowl.
- Trim and peel the carrot. Grate it finely and add it to the cabbage in the bowl.
- Stir well. Then peel the shallot and slice it finely. Add it together with the pink peppercorns and crushed salted pistachio nuts to the carrot and cabbage in the bowl.
- Stir the salad. Add the sour cream and pour in the cold buttermilk. Season with a little pinch of pepper and salt.
- Stir all the ingredients until well combined. Then check the seasoning and add extra pepper or salt to taste if necessary.
- Chill the cabbage salad in the fridge for another 5 minutes. Serve cold.
Nutrition Facts : Calories 161 kcal, ServingSize 1 serving
SAVOY CABBAGE SALAD
This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas, and a creamy, healthy homemade ranch dressing - for a quick, simple, flavorful side salad to tons of meals! It's also a delicious savoy cabbage slaw (with a twist) to bring to picnics and potlucks, too!
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
- In a large bowl, add savoy cabbage, corn and peas.
- Pour dressing over vegetables, gently toss with tongs until combined.
- Best served cold.
Nutrition Facts : ServingSize 1 cup, Calories 113 kcal, Sugar 7 g, Sodium 328 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 5 g, Protein 8 g, Cholesterol 2 mg
MIDDLE EASTERN SAVOY CABBAGE SALAD
Middle Eastern ingredients like lemon, yogurt, cumin, and coriander flavor a creamy dressing that crinkly Savoy cabbage soaks right up. It's a lovely accompaniment to grilled lamb. Use regular yogurt for the dressing; Greek yogurt is too thick. If you have extra dressing, use it as a dip for vegetables or to dress another small salad.
Provided by Laura B. Russell
Categories Side dishes
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Soak the onion in cold water to mellow it, about 20 minutes. Drain.
- In an 8-inch skillet, heat the oil, cumin, and coriander over medium-low heat until the spices are fragrant, about 2 minutes. Let cool completely.
- Add the lemon juice and zest, honey, and 1/2 tsp. salt to the spices in the pan and stir to combine. With a silicone spatula, fold in the yogurt until well combined.
- Put the cabbage, carrots, mint, and onion in a large serving bowl. Toss the salad with about two-thirds of the dressing. Let sit for about 10 minutes to soften the cabbage. Sprinkle the chopped pistachios over the salad. Grind some black pepper over the top and then drizzle with more dressing to taste. Season to taste with additional salt and pepper, and serve.
Nutrition Facts : ServingSize 4 to 6, Calories 130 kcal, Fat 60 kcal, SaturatedFat 1.5 g, TransFat 7 g, Carbohydrate 15 g, Fiber 5 g, Protein 5 g, Cholesterol 5 mg, Sodium 180 mg, UnsaturatedFat 5 g
LEMONY SAVOY CABBAGE SALAD (WITHOUT MAYO)
Steps:
- Place the sliced cabbage in a large salad bowl.
- Add the dressing ingredients to a small jar with a lid. Shake well to combine. (Or add to a small bowl and whisk until emulsified.
- Pour the dressing over the cabbage and toss well to coat.
- Serve immediately or allow to rest for 30 minutes at room temperature so the cabbage softens.
Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
SAVOY CABBAGE, CARROT, AND APPLE SALAD
Categories Salad Vegetable Side No-Cook Low Fat Vegetarian Backyard BBQ Apple Carrot Fall Tailgating Vegan Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
- Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.
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- For the dressing, whisk together the olive oil, cider vinegar, honey, kosher salt, and fresh ground black pepper.
- If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
- Thinly slice the cabbage. Core 2 apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the Parmesan or Pecorino Romano cheese.
- To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.
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- In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper. Cover and shake well to dissolve seasonings. Set aside. Cover ramen noodles and set aside.
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5/5 (4)Servings 2-4Cuisine BritishCategory Sides
- Preheat the oven to 180C/350F/gas 4. Heat 2 tbsp. of the oil in an ovenproof casserole or skillet with a lid (or borrow a just about fitting lid from another pan). Arrange the cabbage quarters in the skillet and cook over medium-high heat for 5 minutes on each cut side, until charred.
- Turn them cut sides up, lower the heat and add the stock and butter. Cover with a lid and transfer to the oven for 20 minutes.
- In the meantime toss together the breadcrumbs, Parmesan, thyme and the remaining tablespoon of oil. After the 20 minutes lift the lid from the cabbage dish, sprinkle the breadcrumb mix over the quarters and return to the oven, uncovered, for another 10 minutes.
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- Shred the carrot and radish on the large holes of a box grater. You could use shredder attachment of a food processor if you have one. Once shredded, place in a sieve or strainer and squeeze out as much water as possible, then add to bowl with cabbage. The radish will give up quite a lot of water.
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