Indulge in a symphony of flavors with our delectable Red Cabbage Salad, a vibrant dish that tantalizes the taste buds with its perfect balance of sweet, tangy, and savory notes. This salad features crisp red cabbage, shredded for a delightful crunch, tossed in a warm pancetta-balsamic dressing that adds a touch of smokiness and richness. Topped with crumbled goat cheese, toasted walnuts, and fresh parsley, this salad is a feast for the eyes and the palate. With variations such as a Vegan Red Cabbage Salad, a Red Cabbage and Carrot Slaw, and a Red Cabbage Coleslaw with Mustard Dressing, this article offers a diverse selection of recipes to suit every taste preference. Embark on a culinary journey and discover the perfect red cabbage salad recipe for your next gathering or meal.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC-BRAISED RED CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.
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
WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
RED SLAW WITH WARM PANCETTA-BALSAMIC DRESSING
Wonderful in the fall with pork. Use red cabbage if you can't find (or afford) radicchio. Tthe flavor will be different, but it will still be delicious!
Provided by zeldaz51
Categories Vegetable
Time 16m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Carefully heat balsamic vinegar (do not boil). Pour hot vinegar over currants, let them stand 20 minutes to soften.
- Cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes. Add shallot to pancetta in skillet, cook 1 minute. Remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
- Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. Taste for seasoning.
- Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.
Nutrition Facts : Calories 124.8, Fat 8.4, SaturatedFat 0.9, Sodium 14.1, Carbohydrate 10.9, Fiber 1.8, Sugar 6.1, Protein 2.7
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
RED CABBAGE AND WARM SPINACH SALAD
Categories Salad Leafy Green Side Sauté Quick & Easy High Fiber Bacon Pine Nut Spinach Winter Cabbage Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 2 (first course) or 4 (side dish)
Number Of Ingredients 12
Steps:
- Make vinaigrette:
- Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
- Make salad:
- Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
- Serve immediately.
WARM RED CABBAGE SALAD
The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.
Provided by Geema
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
- Bake for about 5-6 minutes, being careful to not let them burn.
- In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
- As soon as they are hot, add the onions and cook for only 30 seconds or so.
- Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
- Season with salt, pepper and a dash more vinegar.
- Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
Tips:
- Use a sharp knife to thinly slice the red cabbage. This will help it absorb the flavors of the dressing.
- If you don't have any pancetta, you can substitute bacon or prosciutto.
- To make the balsamic dressing, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
- Toss the red cabbage with the pancetta and walnuts. Then, drizzle with the balsamic dressing and toss to coat.
- Serve the salad immediately or chill for later.
Conclusion:
This red cabbage salad is a delicious and healthy way to enjoy this cruciferous vegetable. The pancetta and walnuts add a salty and crunchy element, while the balsamic dressing provides a sweet and tangy flavor. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.
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