Best French Cabbage Salad Recipes

FRENCH CABBAGE SALAD

French Cabbage Salad image

If you can't find White-wine tarragon-vinegar you may want to try to make it yourself. Posted for Zaar World Tour 2006

Provided by Charlotte J

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cabbage, shredded
1/4 lb bacon
2 cups onions, chopped
1 garlic clove, chopped
1/2 cup tarragon white wine vinegar

Steps:

Cut the bacon into tiny bits, fry it in a big deep frying pan when crisp remove bacon to a bowl.
Cut up the onion and garlic and fry them in the bacon fat.
When they are brown, pour in the vinegar.
Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
The cabbage doesn't cook, but it wilts a little under the hot vinegar.

Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 140.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.3, Protein 3.6

FRENCH LENTIL SALAD

French Lentil Salad image

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup French green lentils, rinsed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
1/2 cup toasted almonds, roughly chopped (optional)
1 cup shredded red cabbage
1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

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