Best 3 Red And Green Cabbage Salad Recipes
Indulge in a symphony of flavors and textures with our delightful Red and Green Cabbage Salad, a vibrant and refreshing dish that offers a burst of colors and a delightful crunch in every bite. This salad features a medley of crisp red and green cabbage, shredded carrots, and sliced red onion, tossed in a tangy and flavorful dressing made with olive oil, vinegar, sugar, salt, and pepper. With its vibrant hues and irresistible taste, this salad is sure to become a staple in your healthy eating routine.
In addition to the classic Red and Green Cabbage Salad, this article also presents three variations that cater to different dietary preferences and taste buds. For those who prefer a creamy and tangy dressing, the Creamy Mustard Dressing variation is a must-try. Made with mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper, this dressing adds a rich and creamy texture to the salad, perfectly complementing the crunch of the cabbage and carrots.
For those with a penchant for Asian-inspired flavors, the Asian Dressing variation is an exotic delight. This dressing combines soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes, creating a harmonious blend of sweet, sour, and umami flavors that will tantalize your taste buds.
Lastly, the Healthier Dressing variation is a guilt-free option for health-conscious individuals. Made with Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper, this dressing provides a lighter and healthier alternative to the classic dressing, while still delivering a satisfying tang and flavor.
Whichever variation you choose, our Red and Green Cabbage Salad promises a delightful culinary experience that is both visually appealing and incredibly delicious. Get ready to elevate your salads to a whole new level!
RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
- Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
- Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
- Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
LINDA'S RED AND GREEN CABBAGE SALAD
I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dressing ingredients, except mayonnaise, in a small pan.
- Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
- In a lg. bowl, combine all salad ingredients, and mix well.
- Add dressing, and mix well. Let cool.
- Add mayonnaise and mix well.
- Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.
INSALATA DI CAVALO ROSSO E VERDE (RED AND GREEN CABBAGE SALAD)
Another delicious Italian recipe from La Cucina Italiana magazine. I did not include the resting time - about 30 minutes. This is meant to be served at room temperature. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 31m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine red and green cabbage.
- In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
- Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
Tips:
- For the best flavor, use fresh, crisp cabbage. Avoid any cabbage that is wilted or bruised.
- Shred the cabbage thinly for a more delicate salad. For a heartier salad, shred the cabbage into larger pieces.
- Use a variety of colors of cabbage for a more visually appealing salad. Red cabbage, green cabbage, and Napa cabbage are all great options.
- Add other vegetables to the salad for extra flavor and nutrition. Some good options include carrots, celery, bell peppers, and onions.
- Use a light, tangy dressing for the salad. A simple vinaigrette or lemon-tahini dressing is a good choice.
- Serve the salad immediately or chill it for later. The salad will keep well in the refrigerator for up to 3 days.
Conclusion:
Red and green cabbage salad is a refreshing, healthy, and delicious side dish that is perfect for any occasion. With its vibrant colors and tangy flavor, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy salad recipe, give this red and green cabbage salad a try!
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