Red Cabbage Bean Sprout Salad Recipes

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Steps:

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

KOREAN BEAN SPROUT SALAD

Steps:

• Rinse bean sprouts in cold water and discard any bad sprouts.
• Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
• Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
• Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

RED CABBAGE & BEAN SPROUT SALAD

Steps:

• Combine vegetables & pine nuts & toss.
• Combine mayo, mustard & dressing; pour over salad.

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

CHINESE CABBAGE AND BEAN SPROUT SALAD

Steps:

• Mix all ingredients for salad together in a large bowl.
• Mix all ingredients for dressing in a small bowl.
• Pour dressing over salad and toss.
• Let sit for 5 minutes and serve.

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.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
• Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
• Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
• Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.