Best 8 Aunt Lorraines Cabbage Salad Recipes
Aunt Lorraine's cabbage salad is a classic dish that has been enjoyed by families for generations. It is a simple but flavorful salad that is perfect for potlucks, picnics, or any other gathering. The combination of sweet and sour flavors, as well as the crunch of the cabbage, makes this salad a favorite among many. With just a few ingredients and a little bit of time, you can easily make this delicious salad at home.
Let's cook with our recipes!
10 CABBAGE SALADS WITH PLENTY OF CRUNCH
Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cabbage salad in 30 minutes or less!
Nutrition Facts :
AUNT LORRAINE'S LINGUINI SALAD
My Aunt Lorraine brought this salad to one of our Easter dinners several years ago. It was a huge hit and I made sure that she gave me a copy of the recipe. However, she wasn't very specific with the size of salad dressing bottles. Cook time = refrigerate time.
Provided by Kim D.
Categories Potluck
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together in a big mixing bowl.
- Refrigerate for at least 4 hours before serving.
- ~NOTE~Best when refrigerated overnight!
Nutrition Facts : Calories 161.8, Fat 0.7, SaturatedFat 0.1, Sodium 79.9, Carbohydrate 33.4, Fiber 2.2, Sugar 3.4, Protein 5.6
SWEET AND TANGY CABBAGE SALAD WITH CANDIED WALNUTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 250 degrees F.
- In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
- In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
- In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.
AUNT LORRAINE'S CABBAGE SALAD
Steps:
- Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.
AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
NELL'S CABBAGE SALAD
This cabbage and noodle salad goes perfectly with all lunches and lite dinners!
Provided by MRSDOODLE
Categories Salad Pasta Salad Asian Pasta Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cabbage, green onions, noodles and almonds.
- Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 38 g, Fat 28 g, Fiber 7.8 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 336.6 mg, Sugar 11.8 g
AUNT ELLA'S CABBAGE SALAD
According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.
Provided by 3KillerBs
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate cabbage.
- Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
- Toss with oil and lemon juice.
- Refrigerate for at least an hour.
- Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
- Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
- Note -- Choose a young, green cabbage with a nice, dense head.
- Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
- Note -- If necessary, it can be made 3-4 hours ahead of the meal.
Nutrition Facts : Calories 160.6, Fat 14.2, SaturatedFat 1, Sodium 171.9, Carbohydrate 8.7, Fiber 3.3, Sugar 5.1, Protein 2
ANGEL'S CABBAGE SALAD
A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
Provided by Sharon Angel
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
- Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 16.5 g, Fat 12.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 120.2 mg, Sugar 11.8 g
Tips:
- For a more authentic flavor, use a homemade mayonnaise instead of store-bought.
- If you don't have time to marinate the cabbage overnight, you can marinate it for at least 30 minutes.
- To save time, you can use a pre-shredded cabbage mix.
- If you like a sweeter salad, add a tablespoon or two of sugar or honey to the dressing.
- For a spicier salad, add a pinch of cayenne pepper or red pepper flakes to the dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Aunt Lorraine's Cabbage Salad is a delicious and refreshing side dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit with your family and friends. So next time you're looking for a quick and easy salad recipe, give Aunt Lorraine's Cabbage Salad a try. You won't be disappointed!
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