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
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
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
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
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
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
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
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
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
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
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