Best Red Cabbage Walnut And Apricot Salad Recipes
RED CABBAGE, CILANTRO AND WALNUT SALAD
This slaw, a mix of very thinly shredded red cabbage, cilantro, julienned radishes and walnuts, is a perfect sweet-nutty-salty-sour mix. Pair it with dumplings, or other dim sum, and it holds its own.
Provided by Martha Rose Shulman
Categories quick, salads and dressings, slaws, main course, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
- In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
- Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams
THE BEST RED CABBAGE SALAD
This red cabbage salad is perfect for potlucks!
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
- Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g
RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR
Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com.
Provided by JOE PASQUALE
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 122.8 mg, Sugar 21.1 g
RED CABBAGE SALAD II
I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.
Provided by JORGINE
Categories Salad Coleslaw Recipes No Mayo
Time 8h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 14.6 g, Fat 18.9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 578.4 mg, Sugar 7.5 g
RED CABBAGE, CARROT, AND APRICOT SALAD
Here's a nice change of pace from "white" coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.
Yield 6 servings
Number Of Ingredients 5
Steps:
- Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin shreds by hand and grate the carrots with a hand grater, or, if you'd prefer, slice them into thin rounds.
- Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.
- Calories: 79
- Total Fat: 0g
- Protein: 2g
- Carbohydrate: 16g
- Cholesterol: 1mg
- Sodium: 38mg
RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR
Categories Fruit Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Vinegar Apricot Fall Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)
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