Cabbage Salad Recipe With Mayonnaise

EVERYDAY CABBAGE SALAD

Steps:

• Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
• Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

CABBAGE SLAW

Steps:

• In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

CABBAGE, CARROTS AND MAYONNAISE SALAD

Steps:

• Salt the finely chopped cabbage and mash it. Grate the carrots finely on a grater and mix with the cabbage in a bowl.
• Add a little oil and vinegar and mix the salad with mayonnaise. Serve decorated with olives .

FAVORITE CABBAGE SALAD

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.

MAYO FREE CABBAGE SALAD

Steps:

• Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Steps:

• Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
• Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
• Pour the vinaigrette all over and toss to combine.
• If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

CABBAGE SALAD

Steps:

• In a large bowl, whisk together the light mayonnaise, rice wine vinegar, Dijon mustard, Splenda and poppy seeds. (function() { var a="",b=[ "adid=ada-foodhub-3-548628713", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CABBAGE EGG SALAD

Steps:

• Cook Franks: In a medium pot, place franks and cover with cold water. Bring to a boil and cook on low for 2-3 minutes (don't overcook so they don't break on sides). Dispose water and let cool. **Boil eggs according to one of my posts "Perfect Hard -Boiled Eggs"
• Boil eggs, according to my 'how-to' recipe here: Boiled Eggs.
• Wash and paper towel pat dry onions and dill. In a large bowl, shred 1/2 large green cabbage onto a Benriner Bandolin. Then, cut franks into half, slice into 1/4″ thick pieces and put through the Chop Wizard; add into bowl with cabbage. Peel and slice cooled 8 boiled eggs into 1/4″ thick pieces and also put through the Chop Wizard; add to the salad. Finely chop 6-7 green onions and 2 tbsp dill.
• Combine all ingredients together and stir with help of tablespoon (works the best). Dress salad into mayo to taste and add salt if needed to taste.

CABBAGE SALAD II

Steps:

• In a large bowl, toss together the cabbage, carrot, green pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
• Place the bacon in a large deep skillet. Cook over medium heat until evenly browned, turning occasionally. Drain, cool and crumble. Toss crumbled bacon with salad just before serving.