Best Moms Cabbage Salad Recipes

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.

MOM'S PURPLE CABBAGE SALAD

Mom's Purple Cabbage Salad image

Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)

Provided by Gidget265

Categories Cauliflower

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 11

Ingredients

1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bitesize
1 large bunch broccoli, cut up into bitesize
1 large onion, diced
1 (16 ounce) package frozen peas, thawed
1 lb bacon, fried and crumbled
2 cups Hellmann's mayonnaise
1/3 cup parmesan cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Fry, drain and crumble the bacon.
Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

Nutrition Facts : Calories 364.6, Fat 25.1, SaturatedFat 6.5, Cholesterol 30.7, Sodium 660.5, Carbohydrate 28.5, Fiber 4.6, Sugar 14.5, Protein 9

MOM'S SIMPLE SALAD

Mom's Simple Salad image

This is a very simple green salad my mom used to put on the table every night. She was able to get kids who never ate their vegetables to love this salad. I think the secret is in the vinaigrette: it's got the perfect level of acidity to balance out all the greens.

Provided by Naomi Pomeroy

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 head green leaf lettuce, chopped
2 ribs celery, sliced
1 tomato, chopped
1/8 head red cabbage
2 carrots, peeled
2 radishes
2 green onions
6 tablespoons olive oil
2 1/2 tablespoons red wine vinegar, 2 tablespoons plus 1½ teaspoon
3/4 teaspoon Kosher salt, divided
1/4 teaspoon Freshly ground black pepper
2 teaspoons lemon juice

Steps:

For the salad: In a large bowl, add the lettuce, celery, and tomato. Thinly slice the cabbage. Cut the carrots in half lengthwise, then slice. Shave the radishes on a mandoline. Thinly slice the green tops of the onions. Add everything to the bowl and refrigerate while making the vinaigrette.
For the vinaigrette: In a jar with a tight-fitting lid, add olive oil, vinegar, ½ teaspoon salt, pepper, and lemon juice. Cover and shake. Spoon vinaigrette from the bottom of the jar onto a piece of lettuce and taste.
Assemble the salad: Season the chilled greens with ¼ teaspoon salt and a few grinds of pepper. Give the dressing a stir and then drizzle around the outer edge of the bowl. Gently toss with your hands to combine. Taste one more time, adjust seasoning, and serve.