CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
CRUNCHY CABBAGE SALAD
This salad hits the spot on warm days. It's always popular at potluck dinners.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
CRUNCHY WEST AFRICAN CABBAGE SALAD
Cabbage salad has never been so good! This combines, sweet salty and crunchy all into one. Best if eaten within 24 hours.
Provided by sassafrasnanc
Categories < 30 Mins
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine cabbage, apples, cucumber and raisins.
- Toss to mix.
- In a small bowl, whisk mayonnaise, lemon juice, vinegar, salt and sugar for 1 minute.
- Pour over cabbage mixture and toss to coat well.
- Sprinkle with chopped peanuts and chill well.
Nutrition Facts : Calories 254.3, Fat 18.2, SaturatedFat 2.6, Cholesterol 6.8, Sodium 541, Carbohydrate 21, Fiber 3.2, Sugar 9.8, Protein 5.5
CRUNCHY CABBAGE SALAD
This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite
Provided by Dagmar Vesely
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Prepare all the ingredients for the salad and mix them in a large bowl.
- Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
CRUNCHY CABBAGE SALAD
I love cabbage salad, and I wanted to try a new variation. This is a great one. Recipe courtesy of Linda Larson on about.com. The recipe didn't say how much water to add so I just added a couple splashes so it wasn't too greasy.
Provided by AmyZoe
Categories Salad Dressings
Time 18m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting (about 2 to 3 minutes). Stir frequently while cooking. Set aside.
- In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.
- In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined.
- Just before serving, toss crushed noodles, toasted almonds, and sesame seeds with cabbage mixture. Pour dressing over salad and toss well.
Nutrition Facts : Calories 222.3, Fat 14.9, SaturatedFat 2.6, Sodium 318.1, Carbohydrate 19.4, Fiber 3.8, Sugar 6.3, Protein 4.4
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