Cabbage And Cranberry Salad Recipes
CABBAGE AND CRANBERRY SALAD
Crunchy, sweet, salty, and tangy, this five ingredient Cranberry and Cabbage Salad is an easy side dish for weeknight dinners and meal preps well!
Provided by Beth - Budget Bytes
Time 10m
Number Of Ingredients 5
Steps:
- Thinly slice or shred the cabbage.
- Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing. Eat immediately or refrigerate until ready to eat.
Nutrition Facts : ServingSize 1 Serving, Calories 205.73 kcal, Carbohydrate 23.4 g, Protein 6.13 g, Fat 11.23 g, Fiber 5.7 g, Sodium 304.55 mg
SWEDISH CABBAGE AND CRANBERRY SALAD
This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the salad to chill.
Provided by Sydney Mike
Categories Fruit
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a covered bowl, combine all ingredients & toss lightly.
- Chill in the refrigerator for at least 2 hours before serving.
CRANBERRY BROCCOLI CABBAGE SALAD
I have never taken this salad to a function with out giving out the recipe aleast half adozen times!!
Provided by Terri Kobler
Categories Other Salads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix all salad ingredients in large bowl. In seperate bowl mix all dressing ingredients. Toss dressing with salad. Salad can be served right away or made a day in advance.
RED CABBAGE SALAD WITH CRANBERRIES RECIPE - (4.9/5)
Provided by á-153
Number Of Ingredients 8
Steps:
- Add red cabbage, cranberries, vinegar, lemon juice, agave, kosher salt and olive oil to a large bowl. Toss well. Refrigerate for at least 15 minutes before serving. For best results, make the day before. Serve salad garnished with freshly sliced apples.
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CABBAGE, CARROT AND CRANBERRY SALAD RECIPE
From natashaskitchen.com
5/5 (12)Category Salad, Side DishCuisine AmericanTotal Time 30 mins
- Boil water and remove from heat. Off the heat, add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don't want to add garlic to boiling hot water or it will turn blue, that's why you add it last to the syrup and off the heat).
- Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine.
- Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It's perfectly ok if your syrup is still warm or even a little hot.
- Press your cabbage down tightly so it reaches syrup. Your salad won't need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours.
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4.5/5 (28)Total Time 20 minsCategory Side DishCalories 141 per serving
- In a small bowl, whisk oil, soy sauce, vinegar and sugar until well combined and sugar is dissolved
- Drizzle the dressing over the coleslaw mixture, tossing gently until salad ingredients are evenly coated.
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