Insalata Di Cavalo Rosso E Verde Red And Green Cabbage Salad Recipes

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RED AND GREEN CABBAGE SLAW WITH CARAWAY



Red and Green Cabbage Slaw with Caraway image

Categories     Salad     Fruit     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Vinegar     Apple     Summer     Healthy     Vegan     Raw     Cabbage     Caraway     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 9

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
1 pound red cabbage, cored and thinly sliced (4 cups)
1 pound green cabbage, cored and thinly sliced (4 cups)
1 tart apple

Steps:

  • Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in oil, caraway, and pepper. Add cabbages and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 1 hour. Core apple, then cut into thin matchsticks and toss with slaw.

ITALIAN CABBAGE SALAD



Italian Cabbage Salad image

Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.

Provided by Dollie

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

7 tablespoons canola oil
2 tablespoons tarragon vinegar
2 tablespoons lemon juice
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ head green cabbage, thinly sliced
½ red onion, thinly sliced

Steps:

  • Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
  • Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
  • Refrigerate salad 1 hour before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g

LINDA'S RED AND GREEN CABBAGE SALAD



Linda's Red and Green Cabbage Salad image

I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups red cabbage, finely shredded
2 cups green cabbage, finely shredded
1/2 cup carrot, shredded
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup green onion, finely chopped
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon mustard seeds
1 cup cider vinegar
1 cup mayonnaise

Steps:

  • Combine all dressing ingredients, except mayonnaise, in a small pan.
  • Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
  • In a lg. bowl, combine all salad ingredients, and mix well.
  • Add dressing, and mix well. Let cool.
  • Add mayonnaise and mix well.
  • Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.

RED AND GREEN CABBAGE SALAD



Red and Green Cabbage Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/2 small green cabbage, about 3/4 pound
1/2 small red cabbage, about 3/4 pound
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1 tablespoon oil, preferably walnut oil, although corn oil may be used
3 tablespoons corn, peanut or vegetable oil
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
  • Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
  • Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
  • Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams

INSALATA DI CAVALO ROSSO E VERDE (RED AND GREEN CABBAGE SALAD)



Insalata Di Cavalo Rosso E Verde (Red and Green Cabbage Salad) image

Another delicious Italian recipe from La Cucina Italiana magazine. I did not include the resting time - about 30 minutes. This is meant to be served at room temperature. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
2/3 cup white wine vinegar
3 tablespoons shallots, minced
2 tablespoons sugar
4 whole black peppercorns
1 bay leaf
1/4 cup extra virgin olive oil

Steps:

  • In a large bowl, combine red and green cabbage.
  • In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
  • Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.

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