Parsley And Cabbage Salad Recipes

SIMPLE CABBAGE SALAD

Steps:

• Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.

HERBY CABBAGE SALAD

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.

PARSLEY AND CABBAGE SALAD

Steps:

• Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

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.

CABBAGE AND PARSLEY SLAW WITH CAPERS

Steps:

• In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.

PARSLEY, CABBAGE, AND MUSHROOM SALAD

Steps:

• Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add remaining ingredients and toss just before serving.

CABBAGE PARSLEY COLESLAW

Steps:

• In a large bowl, toss the cabbage, parsley, celery, scallions and bacon bits.
• In a small bowl, combine mayonnaise, Worcestershire sauce, onion powder, lemon juice and sugar. Pour over cabbage mixture and toss to coat.
• Cover and refrigerate for several hours. Enjoy!

CARROT AND PARSLEY SALAD

Steps:

• Peel and wash the carrots. Using a grater, grate them into threads.
• Pick the leaves off the parsley. Wash, dry and chop the leaves.
• Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
• Stir in the carrots and parsley. Season with salt, and mix well.

CARLA'S CHINESE CABBAGE & PARSLEY SALAD

Steps:

• In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill.
• Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill.
• Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat.
• serve and enjoy!

CRUNCHY CABBAGE SALAD

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.

SHREDDED RED CABBAGE AND CARROT SALAD

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.