**New Orleans Cabbage Salad: A Refreshing and Flavorful Side Dish**
New Orleans cabbage salad is a refreshing and flavorful side dish that is perfect for any occasion. It is made with shredded cabbage, carrots, onion, and green bell pepper, and is dressed with a tangy vinaigrette. This salad is a great way to add some extra vegetables to your meal, and it is also a good source of vitamins and minerals. This recipe also provides variations using red cabbage, broccoli, or Brussels sprouts as the main ingredient to cater to personal preferences or dietary aversions. Additionally, the vinaigrette dressing includes variations using zesty lime juice or creamy mayonnaise to cater to various palates and preferences.
CAJUN COLESLAW
Steps:
- Shred the cabbage and cut the rest of the vegetable and herbs.
- Add all of the ingredients to a large bowl and combine well.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 286 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MARDI GRAS SALAD
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
- Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
- Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
SPICY CABBAGE SALAD RECIPE
New Orleans hot spot Turkey and the Wolf serves this bright and spicy cabbage salad with sliced jalapeños and a coconut dressing laced with Sriracha.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable Main, Vegetable
Time 40m
Number Of Ingredients 25
Steps:
- Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
- Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.
Nutrition Facts : Calories 212 calories, Carbohydrate 19 g carbohydrates, Cholesterol 12 mg cholesterol, Fat 14 g fat, Fiber 5 g fiber, Protein 8 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 585 mg, Sugar 8 g, TransFat 0 g
NEW ORLEANS CABBAGE SALAD FOR 100
Make and share this New Orleans Cabbage Salad for 100 recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- In a very large bowl, combine cabbage, carrots, onions and celery.
- Mix well.
- Chill.
- Combine dressing ingredients and whisk until well blended.
- Chill.
- Just before serving, pour dressing over vegetables and toss well.
- Note: For added color, use purple cabbage when it's available.
- Make the dressing the day before to fully develop the flavors.
Nutrition Facts : Calories 54.5, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.2, Sodium 58.3, Carbohydrate 6.2, Fiber 1.7, Sugar 4.1, Protein 1.1
NEW ORLEANS CABBAGE SALAD (SERVES 50)
found online after looking for recipes for a crowd that I didn't have to alter myself!
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 16
Steps:
- 1. In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill. Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well. Serve with a No. 6 dipper. (2/3 c. per serving) Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.
Tips:
- Choose the right cabbage: Use a firm, fresh head of green or red cabbage for the best flavor and texture.
- Shred the cabbage thinly: This will help the cabbage absorb the dressing and make it easier to eat.
- Use a flavorful dressing: The dressing is what really makes this salad shine. Be sure to use a dressing that is tangy, sweet, and flavorful.
- Add some crunch: Chopped nuts, seeds, or crispy vegetables add a nice crunch to the salad and make it more interesting to eat.
- Serve immediately: Cabbage salad is best when served immediately after it is made. The longer it sits, the more the cabbage will wilt and lose its flavor.
Conclusion:
New Orleans cabbage salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and tangy flavor, this salad is sure to be a hit at your next gathering.
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