Helens Cabbage Salad Recipes

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HERBY CABBAGE SALAD



Herby Cabbage Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Steps:

  • Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

HELEN'S SALAD



Helen's Salad image

The first time I saw this salad at a family gathering I thought "yuck, canned vegetables"! Being polite I tasted it and was pleasantly shocked at how good it was. Believe me if you make this and people try it you will have to give the recipe because everyone will want it. This recipe seems like it takes a long time to make but it is very easy to make and is so worth it.

Provided by luvstacook

Categories     Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans cut green beans
1 (14 1/2 ounce) can tiny peas
1 (14 ounce) can sliced carrots
1 medium onion
1 cup sugar
1 cup canola oil or 1 cup olive oil
3/4 cup cider vinegar
1 cup diced celery
1 cup diced green pepper
3 -6 tablespoons Miracle Whip

Steps:

  • Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
  • When drained, put vegetables into a large bowl that has a lid that seals.
  • Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
  • In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
  • Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
  • Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
  • Salad is ready to serve and will keep for up to a week.

Nutrition Facts : Calories 873.8, Fat 55.5, SaturatedFat 4.1, Sodium 639.2, Carbohydrate 89.7, Fiber 13.4, Sugar 65.2, Protein 9.6

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