Bayou Cocodrie Red Cabbage Salad Recipes

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RED CABBAGE SALAD

This vibrant salad with bacon and blue cheese has contrasting textures and flavours and is a fab way to use up leftovers

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 6



Red cabbage salad image

Steps:

  • Cook the bacon in a frying pan until crispy. You shouldn't need any oil as the fat will run from the bacon.
  • Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 - 5 minutes, tossing the cabbage through the vinegar.
  • Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
  • Toss in the blue cheese to serve.

Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1.8 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium

6 rashers unsmoked bacon , diced
200ml red wine vinegar
2 tbsp light soft brown sugar
1 small red cabbage , shredded
handful sultanas
150g stilton or other hard blue cheese, crumbled

TANGY CARROT, RED CABBAGE & ONION SALAD

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 10



Tangy carrot, red cabbage & onion salad image

Steps:

  • Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

4 carrots , cut into thin sticks or grated
½ red cabbage , finely shredded
2 small red onions , finely sliced
handful mint leaves
handful coriander leaves
handful toasted peanuts , roughly chopped
juice 2 limes
1 tbsp groundnut oil
1 red chilli , deseeded and finely chopped
1 tbsp soft brown sugar

RED CABBAGE SALAD II

I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.

Provided by JORGINE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h15m

Yield 6

Number Of Ingredients 8



Red Cabbage Salad II image

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.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 14.6 g, Fat 18.9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 578.4 mg, Sugar 7.5 g

½ cup canola oil
⅔ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 head red cabbage, cored and shredded

THE BEST RED CABBAGE SALAD

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9



The Best Red Cabbage Salad image

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.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

BAYOU COCODRIE RED CABBAGE SALAD

This recipe is based on one from Jude W. Theriot's book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to Jude W. Theriot. The recipe really calls for Accent, which is monosodium glutamate; I've offered up creole seasonings as my own personal substitute. Prep time doesn't include the overnight refrigeration time.

Provided by mersaydees

Categories     Greens

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10



Bayou Cocodrie Red Cabbage Salad image

Steps:

  • Remove outer leaves of the cabbage and cut the cabbage into very thin slices (I would use a food processor or a mandolin). Place the cabbage in a large bowl with a cover. Pour the boiling water over it and let it stand for about 3 or 4 minutes. Put all of the other ingredients into a blender and blend at medium speed until all is well blended and smooth. Drain off the water from the cabbage. Add the dressing from the blender to the cabbage and mix well. Cover the bowl and place in the refrigerator. Allow to stand overnight. Serve chilled.

Nutrition Facts : Calories 434.6, Fat 40.8, SaturatedFat 5.6, Sodium 46.9, Carbohydrate 18.7, Fiber 3.4, Sugar 12.6, Protein 2.3

1 small red cabbage head
2 cups boiling water
3 tablespoons wine vinegar
2 tablespoons sugar
3/4 cup salad oil
1/2 large onion, chopped thick
1/8 cup celery, chopped thick
1/2 teaspoon Accent seasoning or 1/2 teaspoon creole seasoning
1 teaspoon lemon juice
1/8 teaspoon Tabasco sauce

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