Cabbage Salad With Apples And Walnuts Recipes

COLORFUL CABBAGE SALAD WITH APPLES, WALNUTS, AND CRANBERRIES

Steps:

• Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.
• In a small bowl, whisk together the vinegar, olive oil, maple syrup, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve.

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
• Finely slice the cabbage and the apples (about 1/4-inch thick).
• In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
• In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
• Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.

REVELING RED CABBAGE, APPLE AND WALNUT SALAD

Steps:

• Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
• Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE WALNUT CABBAGE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add remaining ingredients and toss to coat. Refrigerate any leftovers.

CABBAGE SALAD WITH APPLES AND WALNUTS

Steps:

• 1 Preheat the oven to 375 degrees
• 2 Place the walnuts on a rimmed baking sheet and toast for 8 minutes, shaking once or twice, until fragrant and browned
• 3 Let them cool a bit, then coarsely chop and place in a large mixing bowl
• 4 Discard any tough outer leaves from the cabbage, then cut the cabbage in half and core it
• 5 Cut the halves into very thin slices and add to the bowl
• 6 Combine the vinegar, lemon juice, a pinch of salt and a few generous grinds of pepper in a jar with a tight-fitting lid
• 7 Add the oil, then seal tightly and shake to form an emulsified dressing
• 8 (At this point, the dressing can be held at room temperature
• 9 ) Add the creme fraiche or heavy cream and shake to combine
• 10 Taste and adjust acidity or salt as needed
• 11 Shortly before serving, quarter, peel and core the apples
• 12 Cut the quarters into thin slices, then into thin matchsticks
• 13 Add to the large bowl, along with all of the dressing and a pinch of salt
• 14 Toss to incorporate and coat evenly
• 15 Let sit for 5 minutes, then taste and adjust seasoning as needed
• 16 Divide among individual plates; serve immediately

APPLE CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, apples, scallions, walnuts, blue cheese and parsley.
• For the dressing, whisk together the garlic, mustard, vinegar, olive oil, salt and pepper in a small bowl.
• Drizzle the dressing into the salad, tossing to coat.

RED CABBAGE SALAD WITH GREEN APPLE, LINGONBERRY PRESERVES, AND TOASTED WALNUTS

Steps:

• Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
• Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.

SAUTéED CABBAGE WITH APPLES AND WALNUTS

Steps:

• In a large sauté pan, heat olive oil over medium heat. Add cabbage. Cook until it starts to soften, stirring occasionally, about 5 minutes.
• Add chopped shallot and stir to distribute. Let cook about a minute.
• Add apple pieces and stir again. Cook for 3-5 minutes or until apple starts to soften.
• Add the cider vinegar and walnuts. Stir and cook until heated through.
• Squeeze a little lemon juice on top. Enjoy!

FANTASTIC CABBAGE AND APPLE WALDORF SALAD

Steps:

• In a small bowl whisk togther mayonnaise, yogurt, mustard, oil, 1 teaspoon salt (or to taste) and vinegar until smooth.
• In a very large bowl mix together, cabbage, apple strips, celery and walnuts.
• Pour the dressing over the cabbage mixture; toss to combine.
• Season with salt and pepper if desired.
• Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) .
• Just before serving sprinkle with the blue cheese and red onions on top, then garnish with apple slices around the outside of the bowl.
• Sprinkle with more walnuts if desired.
• Delicious!

WALDORF CABBAGE SALAD

Steps:

• Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
• In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.