Red Cabbage And Grape Salad Recipes

GRAPE AND CABBAGE SALAD

Steps:

• In a bowl, combine the cabbage, grapes, green pepper and parsley. In another bowl, whisk together salad dressing, water and vinegar. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight.

RED CABBAGE AND GRAPE SALAD

Steps:

• Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

CABBAGE SALAD WITH RED GRAPES

Steps:

• Make the vinaigrette by combining the oil, vinegar and honey. Add salt and pepper.In a bowl, put the sliced cabbage and mix in the grapes and parsley.Pour in the vinaigrette and set aside in a cool place.

RED COLESLAW WITH GRAPES

Steps:

• Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
• Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.

BROCCOLI SALAD WITH GRAPES

Steps:

• Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
• Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

RED CABBAGE & GRAPE SALAD RECIPE

Steps:

• Whisk 2 tablespoons red wine vinegar with1 1/2 teaspoons sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon each chopped thyme and kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1/2 small head shredded red cabbage, 1 1/2 cups halved seedless grapes, 1/4 cup salted roasted sunflower seeds and 2 tablespoons chopped chives. Season with salt and pepper. Let sit at least 20 minutes before serving.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

GRATED CABBAGE SALAD

Steps:

• Quarter the cabbage, remove core and slice very thinly with a knife.
• Combine the mustard, vinegar, vegetable oil, salt and pepper. Toss the vinaigrette into grated cabbage at last minute before serving.

RED CABBAGE W/APPLES AND GRAPE JELLY

Steps:

• Place cabbage in colander in sink. Boil about 2 quarts water, pour half over cabbage, drain well, pour rest over and drain completely.
• In large skillet, melt butter. Add cabbage, onions and apples. Stir in grape jelly and salt; cover and simmer to desired tenderness.
• I only cook mine for 10 minutes. I like this as is, but you can sweeten this further with a little sugar to taste *if desired.

RED AND GREEN CABBAGE SALAD

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.