Lindas Red And Green Cabbage Salad Recipes

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

Ingredients

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.

ORIENTAL GREEN CABBAGE SALAD

Oriental Green Cabbage Salad image

I got this recipe from a co-worker about 5 years ago. She used to bring this for potlucks at work. She shared this recipe with me because I just adore this salad!

Provided by Grace Lynn

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 head green cabbage, thinly sliced
2 green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons slivered almonds, toasted
1 package chicken-flavored ramen noodles, including the seasoning packet
1 tablespoon butter
1/2 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon msg (optional)

Steps:

Crumble the ramen noodles.
Heat butter in skillet over medium high heat until melted.
Add the crumbled ramen noodles and stir fry for 2 minutes.
Add the seasoning packet and mix well.
Set aside and let cool.
Mix cabbage and green onions together in large bowl.
Whisk dressing ingredients together in small bowl.
Pour dressing in the salad 15 minutes before serving.
Add the sesame seeds, slivered almonds and crumbled noodles right before serving.

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

Ingredients

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

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