Shredded Cabbage And Salmon Salad Recipes

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CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD



Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

4 tablespoons Dijon mustard
Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows
1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices
1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced

Steps:

  • Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
  • Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
  • Preheat the grill or a grill pan for cooking at high heat.
  • Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

SHREDDED CABBAGE AND SALMON SALAD



Shredded Cabbage and Salmon Salad image

This salmon and cabbage salad is light yet still packed with flavor thanks to a vinaigrette of ginger, lime, soy sauce, and sesame oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 10

1 1/2 cups frozen shelled edamame
1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
6 teaspoons soy sauce
1 tablespoon plus 1/4 teaspoon toasted sesame oil
3/4 pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
1/4 head napa cabbage, cored and thinly sliced (4 cups)
1/2 head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (3/4 cup)

Steps:

  • Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Nutrition Facts : Calories 311 g, Fat 12 g, Fiber 6 g, Protein 28 g, SaturatedFat 2 g

SHREDDED CABBAGE AND CHICKEN SALAD



Shredded Cabbage And Chicken Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup fresh mint
1/2 cup fresh coriander

Steps:

  • Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
  • In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
  • Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams

SEAFOOD AND CABBAGE SALAD



Seafood And Cabbage Salad image

This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.

Provided by Wilma Scott

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 15

2 ½ cups shredded cabbage
1 cup shredded red cabbage
1 head fresh broccoli, cut into florets
1 green bell pepper, thinly sliced
1 red bell pepper, sliced
1 pound imitation crabmeat, coarsely chopped
¾ cup light mayonnaise
¼ cup lemon juice
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 clove crushed garlic
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
  • In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 0.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 661.2 mg, Sugar 9.6 g

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Top Asked Questions

What is the best way to serve salmon salad?
Distribute the salad equally between individual serving bowls. Once salmon is cooked through, remove from the oven and place it on top of the salad. Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!
What is Asian cabbage salad and what does it taste like?
Asian cabbage salad shares a similar red cabbage, green cabbage, and carrot base as the everyday variety above, but it’s a bit heartier. There are also almonds, thinly sliced bell peppers, fresh cilantro, and shelled edamame. The dressing, too, is different. It has much more of a sweet and tangy Asian flair, which makes sense considering the name.
What do you put in a fish salad?
The dressing combines garlic, sambal oelek, fish sauce, lime juice, peanut oil, and coconut aminos. For the salad itself, you’ll need green cabbage, romaine lettuce, snap peas, carrots, red bell peppers, salted peanuts, and cilantro.

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