WHITE CABBAGE, RADISH, MINT AND CARAWAY SALAD (SLAW)
Another Karen Martini recipe from her cookbook "cooking at home". She suggests to serve this slaw salad with fried fish, ceal schnitzel, sausages or roast pork.
Provided by Jubes
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice the cabbage and radish. Place in a large bowl.
- Add the torn mint leaves and finely chopped red onion. Set aside.
- In a small bowl, add all of the dressing ingredients. Whisk until smooth.
- Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
- Set the salad aside for at least 5 minutes before serving.
Nutrition Facts : Calories 153.6, Fat 14.6, SaturatedFat 2, Sodium 16.3, Carbohydrate 6.5, Fiber 2.6, Sugar 3.2, Protein 1.4
SIMPLE WHITE CABBAGE SALAD- ROMANIAN RECIPE
My favorite cabbage salad: only a few ingredients and so easy to make, this white cabbage salad is the perfect side dish for almost any kind of meal.
Provided by Adina
Categories Salads
Time 20m
Number Of Ingredients 6
Steps:
- Slice the white cabbage as finely as possible. Place it in a bowl, mix it well with the salt and leave for half an hour.
- Knead the cabbage shortly with your hand, transfer it to a colander, and wipe the bowl clean to remove the moisture and extra salt.
- Take handfuls of the cabbage and squeeze them in your hand to release the extra moisture. Return the cabbage to the bowl.
- Add the oil and the vinegar and some freshly ground black pepper. Stir well, until the cabbage salad starts to glisten. Taste and adjust (if necessary) with more salt, pepper, vinegar, and oil. It should taste rather sour and salty. Sprinkle with the chopped parsley.
- It will keep well for several days in the fridge. Covered, of course.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 92 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 275 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g
EMBER-ROASTED SLAW WITH MINT
Inspired by what is undoubtedly the world's most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant in Denver to the cabbage roasted in the embers and served with yogurt, sumac and lemon zest at Charcoal Venice in Los Angeles. This one features a sweet-sour dressing of sugar, vinegar and caraway seeds, with mint leaves stirred in at the end for freshness. Savoy cabbage is an excellent cabbage for grilling: The smoke circulates freely through its crinkled leaves.
Provided by Steven Raichlen
Categories salads and dressings, slaws, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
- Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
- Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
- Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
ANGIE'S DAD'S BEST CABBAGE COLESLAW
An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Provided by DOTMAYTRX
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g
RADISH-CABBAGE COLESLAW
Categories Mustard Vegetable Side No-Cook Vegetarian Spring Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.
- Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.
- Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.
CABBAGE-AND-CARAWAY SLAW
Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch of hot dogs on a sweltering summer day as it is paired with your tailgate favorites.
Provided by Sam Sifton
Categories quick
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cut cabbage, apples, scallions and watercress.
- In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
- Pour the dressing over the greens, and toss well to combine.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
NAPA CABBAGE AND CARAWAY SLAW
Categories Salad Side No-Cook Quick & Easy Low Cal Low Sodium Healthy Cabbage Caraway Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.
SHREDDED CABBAGE & RADISH SLAW
Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.
Yield serves 6
Number Of Ingredients 9
Steps:
- Combine the cabbage, radishes, scallions, vinegar, salt, and sugar in a sealable plastic bag and mix well. Expel as much air as possible and seal the bag. Allow the vegetables to marinate for at least 30 minutes, and up to overnight.
- Using tongs or two forks, remove the vegetables from the marinating liquid (allow excess vinegar to drain off) and place in a mixing bowl. Discard the remaining vinegar mixture.
- Before serving, add the olive oil, cilantro, and black pepper and toss well. Check for seasoning and adjust if necessary.
- Transfer to a serving dish and garnish with a fresh sprig of cilantro.
- TECHNIQUES
- Shredding Cabbage
- The slicing side of a box grater works really well for this. However, if you don't have one, you can shred the cabbage with your knife by cutting the cabbage in half, removing its core, and then slicing the cabbage very thinly.
- Marinating the Vegetables
- I find marinating vegetables in a sealed plastic bag that has had all of its air expelled is an efficient way of making sure all the vegetables have been exposed to the marinade. (It is also compact enough to fit easily in your refrigerator.) If you don't have a plastic bag, use whatever container you have on hand. In that case, just make sure to stir the vegetables often.
- ADVANCE PREPARATION
- The vegetables can marinate overnight and will benefit from the extra time. However, in order for the cilantro to stay fresh, toss it with the olive oil no sooner than 1 hour before serving.
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