Best Aunt Lorraines Cabbage Salad Recipes

EVERYDAY CABBAGE SALAD

Everyday Cabbage Salad image

Goes with practically anything. Think of it like Coleslaw - minus the mayo dressing. Great with light foods like seafood, and refreshing with hearty foods like stews and roasts. Chop the cabbage and keep in the fridge with the dressing in a jar, lasts for up to a week! Use just cabbage, and any colours you please. Can't-Stop-Eating-It-Delicious!

Provided by Nagi

Number Of Ingredients 8

Ingredients

5 cups shredded green cabbage
2 cups shredded red cabbage ((or more green))
1 cup shredded carrot ((or more cabbage))
1/4 cup cidar vinegar
2 tbsp oil (vegetable or canola, or light olive oil)
1 1/2 - 2 tbsp white sugar (adjust to taste)
1 tsp dijon mustard
1/2 tsp salt

Steps:

Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

AUNT LORRAINE'S LINGUINI SALAD

Aunt Lorraine's Linguini Salad image

My Aunt Lorraine brought this salad to one of our Easter dinners several years ago. It was a huge hit and I made sure that she gave me a copy of the recipe. However, she wasn't very specific with the size of salad dressing bottles. Cook time = refrigerate time.

Provided by Kim D.

Categories Potluck

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces linguine, cooked and drained
1 (15 ounce) can diced tomatoes, drained
1 large onion, chopped
1 large cucumber, chopped
1 bottle Italian dressing
1/2 bottle poppy seed dressing
1 red bell peppers or 1 yellow bell pepper, chopped

Steps:

Mix everything together in a big mixing bowl.
Refrigerate for at least 4 hours before serving.
~NOTE~Best when refrigerated overnight!

Nutrition Facts : Calories 161.8, Fat 0.7, SaturatedFat 0.1, Sodium 79.9, Carbohydrate 33.4, Fiber 2.2, Sugar 3.4, Protein 5.6

AUNT LORRAINE'S CABBAGE SALAD

AUNT LORRAINE'S CABBAGE SALAD image

Categories Vegetable Side No-Cook Low Carb

Yield Makes 8-10 servings

Number Of Ingredients 10

Ingredients

1 small head savoy cabbage
1 green bell pepper
1/2 small head purple cabbage
1 large vidalia or other sweet onion
1/2 cup sugar
1/2 cup Splenda
1/2 cup canola oil
1/2 cup cider vinegar
2 tsp. celery seed
1 tsp. kosher salt

Steps:

Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

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

Ingredients

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.

FAVORITE CABBAGE SALAD

Favorite Cabbage Salad image

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 small head cabbage, shredded
1/2 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.

Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.