Best Three Way Cabbage Salad Recipes
THREE-WAY CABBAGE SALAD
Grilling cabbage transforms the vegetable you know and love, especially when you drizzle it with a gingery walnut dressing and top it with a flurry of pickled cabbage!
Provided by Amanda Cohen
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 38
Steps:
- Roasting and grilling: Preheat the oven to 350 degrees F. Take the half-head of green cabbage and cut into thick slices. Add to a large bowl and separate the leaves (you'll have about 2 cups). Trim and halve the Brussels sprouts and add them to the bowl. Toss the green cabbage and Brussels sprouts with olive oil and salt until the vegetables are completely coated. Place on a baking sheet lined with parchment paper and roast until they are browned and nicely caramelized, 20-25 minutes. Remove from oven and let cool. Meanwhile, preheat a grill pan to high heat. Grill 1 pickled cabbage leaf for about 1 minute, being sure to grill both sides. Remove, finely chop, and set aside.
- Assemble the salad, part 1: If there are any flowers among your Asian greens, remove them and reserve for garnish. Thinly slice the greens and set aside in a bowl, about ½ cup. Stack mint leaves, thinly slice, and add to the greens, about 2 tablespoons. Peel the kohlrabi with a knife, then use the spiralizer (on the smallest setting) to make 2 cups of kohlrabi "noodles." Add to the bowl and mix together with the mint, Asian greens, and ¼ cup of the Walnut Dressing.
- Supreme the oranges: Cut off the top and bottom of the orange. Set it down on its bottom and use your knife to slice off the peel completely. Then carefully slice out each individual segment by running your knife as close possible to the membranes separating them. Repeat with the second orange. Set the supremes aside. Assemble the salad, part 2: Place the roasted cabbage and Brussels sprouts into a large bowl; add the pickled cabbage pieces, another ½ cup of the dressing, and toss well to coat. Serve by placing the roasted vegetables into a bowl or serving platter, making a little "nest" for the other ingredients. Finally, add the cabbage noodles and arrange the orange supremes on top. Add a sprinkle of salt, the reserved flowers if you have them, and serve.
- Place cabbage leaves in a large, nonreactive baking dish. Add salt to the vinegar to taste (it should taste like salt and vinegar potato chips); then pour over the cabbage. Press the leaves down to absorb the liquid and set aside to pickle for 1 hour; when the leaves are limp, having released much of their water, they're ready to absorb the marinade. In a blender, combine the ginger, garlic, and olive oil, then pout it on top of the cabbage. Finally, add the orange juice and crushed red pepper flakes, them massage the marinade into the cabbage to distribute thoroughly. Let rest at room temperature for 2 hours. (Pickled Cabbage will keep in a covered container, submerged in pickling liquid, in the refrigerator for several weeks.)
- In a blender, pulse the walnuts and water for a few seconds to combine. Then add the garlic, ginger, orange juice, tamari, rice vinegar, lemon peel, and lemon juice. Blend until smooth. Add Tabasco, taste to adjust seasonings, and set aside. (Dressing will keep in a covered container in the refrigerator for several weeks.)
CABBAGE SALAD
"This crisp, fresh-tasting slaw keeps in the fridge for several days," notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. "We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer," Deborah says.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 55 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
FAVORITE CABBAGE SALAD
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
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.
10 CABBAGE SALADS WITH PLENTY OF CRUNCH
Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cabbage salad in 30 minutes or less!
Nutrition Facts :
CRUNCHY 3-CABBAGE SLAW
Steps:
- Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
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