Best 6 Crisp Red Cabbage Salad Recipes

THE BEST RED CABBAGE SALAD

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.

RED CABBAGE SALAD II

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.

CRISP RED CABBAGE SALAD

Steps:

• Shred cabbage in 1-inch long pieces. Mix with the chopped onion.
• Place 1/3 of the cabbage/onion mix in the bottom of a large bowl. Place 5 ice cubes on top. Continue layering, ending with ice cubes on top. Cover tightly & refrigerate for for 4 hours.
• Prepare the dressing by mixing ingredients in a container till well blended. (a shaker jar with a tight lid works great.).
• Before serving: drain cabbage well, removing any remaining ice cubes. Toss with dressing.

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

RED CABBAGE SALAD

Steps:

• In a mixing bowl, combine lingonberry preserves, walnut oil and vinegar. Add cabbage and walnuts, and mix thoroughly. Season with salt and pepper to taste, and mix again.
• To serve, divide salad among four plates. Garnish with apples. If desired, serve with brown bread, butter and cheese.

RED CABBAGE SALAD

Steps:

• Fry bacon in medium-size fry pan until crisp; crumble and set aside.
• Combine sugar, red wine vinegar, mayonnaise, Italian seasoning, garlic powder, tabasco sauce, salt and pepper in a bowl.
• Pour over the shredded cabbage and toss to coat.
• Sprinkle with reserved bacon and caraway seeds (if used).