Kål Salat Cabbage Salad Recipes

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CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE



Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette image

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

1 cup plain panko breadcrumbs
3 cloves garlic, 2 peeled and smashed and 1 finely grated
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (about 2 pounds)
One 5-ounce package curly kale leaves, cut into bite-size pieces
2 medium beets (any color)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan

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.

KALE, CABBAGE AND RAMEN SALAD RECIPE - (4.2/5)



Kale, Cabbage and Ramen Salad Recipe - (4.2/5) image

Provided by adventurefamily5

Number Of Ingredients 13

Dressing:
2 packages seasoning mix from Ramen noodles
1/4 c olive oil
1/4 c sugar
1/3 c vinegar (I use Bragg's apple cider vinegar)
1 tsp Mrs. Dash
1 tsp garlic powder
Salad:
1 small handful kale (see directions)
1 small bag cole slaw mix or half a head of cabbage of choice
2 package Ramen noodles
1/4 c toasted almonds or cashews
1 small can mandarin oranges, not drained

Steps:

  • If you've never worked with Kale before, here's how to prepare it: first, cut down the length of the stem on either side to remove the stem. Roughly slice the wedges of kale and wash them. If you are using a bag of chopped kale, you may have to pick through it and cut off the stems before washing. They are tough to chew and not very tasty. Next, put the kale in a bowl and massage it, grabbing it and squeezing and rubbing it. You will see the kale go from dull to bright green and smell a grassy smell. This makes the kale more digestible. Some people will steam the kale for about 5 minutes rather than massage it, which is an option if you have arthritis. Set aside. Mix the dressing ingredients in a large bowl. Crush the Ramen noodles and add to dressing. Add in chopped cabbage and kale. Fold salad, wetting all ingredients and mixing thoroughly. Salad will appear a bit dry. Add mandarin oranges and nuts to salad. If I don't feel like toasting almonds or cashews, I throw in some from a can of nuts to taste. It adds healthy oils and protein to make the meal last. Fold salad gently to mix but not destroy oranges. Chill for a couple of hours to overnight. Enjoy! Salad is also great in a pita pocket or on top of a bed of lettuce.

LAHANOSALATA (GREEK CABBAGE SALAD)



Lahanosalata (Greek Cabbage Salad) image

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

TURKISH CABBAGE SALAD (LAHANA SALATA)



Turkish Cabbage Salad (Lahana Salata) image

We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.

Provided by - Carla -

Categories     Gumbo

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 head cabbage
3 carrots, shredded
olive oil
vinegar or lemon juice
salt
pepper

Steps:

  • Cut the cabbage in half and discard the outer tough leaves and the inner core.
  • Cut each half into quarters and wash under cold water.
  • Place each quarter on its side and slice very thin slices with a sharp knife.
  • Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
  • Toss well with enough dressing to suit your taste and serve.

Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2

QUINOA SALAD WITH KALE AND NAPA CABBAGE



Quinoa Salad with Kale and Napa Cabbage image

A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated ginger
1 teaspoon honey
Kosher salt and freshly ground pepper
1 cup thinly sliced kale
1 cup thinly sliced Napa cabbage
1 carrot, peeled and coarsely grated
1/2 cup cooked quinoa
2 tablespoons finely diced red onion
1 teaspoon toasted sesame seeds

Steps:

  • In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper.
  • In a medium bowl, toss together kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing; season with salt and pepper. Serve immediately.

KåL SALAT - CABBAGE SALAD



Kål Salat - Cabbage Salad image

As simple as it gets. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons water
1 teaspoon salt
1/2 cup fresh parsley, chopped
2 cups cabbage, shredded
1 onion, peeled and thinly sliced

Steps:

  • Mix the first four ingredients together thoroughly, stirring until sugar is dissolved.
  • Add to prepared vegetables, toss lightly together until well mixed.
  • Pile in a serving dish and keep refrigerated until ready to serve.

Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 593.1, Carbohydrate 14.7, Fiber 1.4, Sugar 11.9, Protein 1

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