Best Aunt Meades Cabbage Salad Recipes
CABBAGE SALAD
Steps:
- Mix vegetables with ½ cup sugar. Let stand while making dressing.
- Measure dressing into a saucepan and bring to a boil over medium heat. Boil 3 minutes and pour over cabbage while hot.
- Cover bowl and refrigerate 24 hours before serving.
- Garnish with more fresh parsley.
Nutrition Facts : Calories 207 kcal, Carbohydrate 19 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
CABBAGE SALAD RECIPE
Steps:
- Add Dressing ingredients to a jar and shake well, or add them to a medium bowl and whisk well.
- Add Salad ingredients to a large bowl or salad serving plate. Pour over Dressing on top, and toss. Set aside salad for 20 - 30 minutes, it will become a bit more tender and juicy!
- Serve garnished with fresh oregano and lemon wedges.
Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
AUNT ELLA'S CABBAGE SALAD
According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.
Provided by 3KillerBs
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate cabbage.
- Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
- Toss with oil and lemon juice.
- Refrigerate for at least an hour.
- Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
- Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
- Note -- Choose a young, green cabbage with a nice, dense head.
- Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
- Note -- If necessary, it can be made 3-4 hours ahead of the meal.
Nutrition Facts : Calories 160.6, Fat 14.2, SaturatedFat 1, Sodium 171.9, Carbohydrate 8.7, Fiber 3.3, Sugar 5.1, Protein 2
CABBAGE SALAD
Turn nutritional cabbage into a delicious salad with this recipe from actress Ellen Burstyn.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Place cabbage, onion, cucumber, raisins, cilantro, and sunflower seeds in a large bowl; set aside.
- In a small bowl, whisk together olive oil, lemon juice, and garam masala. Drizzle over cabbage mixture and toss to combine.
AUNT MEADE'S CABBAGE SALAD
Steps:
- Shred cabbages add salt and let stand from 1 to 2 hours. Squeeze out any liquid. Cut fine celery, and peppers. Add to cabbage. Mix sugar, vinegar and water and pour over cabbage mixture and mix well. Refrigerate. It makes a lot and its a job, but it is worth it. It keeps well
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