Best 8 Marinated Cabbage Salad Recipes

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Marinated cabbage salad is a refreshing and flavorful side dish that can be enjoyed all year round. It is a great way to add some extra vegetables to your diet, and it can also be used as a topping for tacos, burritos, and other Mexican dishes. Marinated cabbage salad is also a great make-ahead dish, so it is perfect for busy weeknights. With its crunchy texture and tangy flavor, marinated cabbage salad is sure to be a hit at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED CABBAGE SALAD



Marinated Cabbage Salad image

This is my mother-in-laws recipe. It is always requested for family get togethers. She says to use far less oil and sugar than the recipe calls for but I have printed it as is. Time includes overnight marinating time.

Provided by Wendys Kitchen

Categories     Vegetable

Time 12h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 cabbage, finely shredded
1 onion, chopped
4 garlic cloves, chopped
1 cup oil
1 cup sugar
1 cup white vinegar
salt and pepper

Steps:

  • Mix all dressing ingredients together until sugar melts.
  • Mix salad stuff and pour dressing over.
  • Leave to stand in fridge overnight.
  • Serve at room temperature.

THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE



Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 medium Napa cabbage, cored and fine julienne
1/2 medium green cabbage, cored and fine julienne
1/2 medium red cabbage, cored and fine julienne
2 carrots, peeled and fine julienne
1 bunch mint leaves, picked
1 bunch Thai basil leaves, picked
1 bunch cilantro leaves, picked
2 cups canola oil
3 large shallots, peeled and finely sliced
2 stalks lemongrass, white part only, minced
2 to 3 Thai bird chiles, de-stemmed, minced
2 tablespoons fish sauce
1/2 cup fresh lime juice
1/2 cup rice wine vinegar
2 tablespoons sesame oil
Salt and freshly ground black pepper, to taste
1/4 cup toasted sesame seeds, to garnish
2 choice sirloins (8 to 9 ounces each), or similar cut of beef
2 jalapenos chiles, roughly chopped
2 serrano chiles, roughly chopped
1 tablespoon sambal
4 large shallots, peeled and roughly chopped
4 garlic cloves
3 tablespoons honey
2 cups soy sauce
1 cup rice wine vinegar
Salt and freshly ground black pepper, to taste

Steps:

  • Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
  • In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
  • Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
  • Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
  • PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

7 ounces/200 g carrots
7 ounces/200 g haricots verts
7 ounces/200 g Savoy cabbage
7 ounces/200 g cauliflower
3 tablespoons mustard seeds
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon ground turmeric
About 1/2 cup/125 ml grapeseed or peanut oil
8 small shallots, quartered or cut into eighths, depending on the size
2 tablespoons red wine vinegar
Salt and freshly ground pepper
Lemon juice, to taste
Crusty bread, for serving

Steps:

  • Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-size bouquets.
  • Stir together the mustard seeds, garlic, ginger and turmeric. Heat the oil in a saute pan and gently fry the shallots for 2 minutes to soften slightly. Add the spice mixture and cook for 1 minute. Toss in the remaining vegetables for just 1 minute. Remove from the heat, toss in the vinegar and let sit for 15 minutes, or, even better, several hours. (It keeps in the refrigerator for several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 15

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

PURPLE CABBAGE SALAD



Purple Cabbage Salad image

This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!

Provided by z100hr

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 ½ cups shredded red cabbage
1 (10 ounce) can mandarin oranges, drained
1 green onion, chopped
¼ cup sweetened dried cranberries
¼ cup pine nuts
⅓ cup canola oil
¼ cup vinegar
1 tablespoon white sugar
2 pinches salt

Steps:

  • Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  • Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  • Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  • Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 20.9 g, Fat 23.1 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 16.3 mg, Sugar 17.3 g

FAVORITE CABBAGE SALAD



Favorite Cabbage Salad image

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 small head cabbage, shredded
1/2 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.

Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

THE BEST RED CABBAGE SALAD



The Best Red Cabbage Salad image

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

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

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

MARINATED SALAD



Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

Tips:

  • Use a sharp knife or mandoline to thinly slice the cabbage. This will help the cabbage absorb the marinade more easily.
  • If you don't have time to marinate the cabbage for a long time, you can quick-pickle it by soaking it in a mixture of vinegar, water, and sugar for 15 minutes.
  • Add other vegetables to the salad, such as carrots, cucumbers, or bell peppers.
  • Use a variety of herbs and spices in the marinade to create different flavor profiles. Some good options include dill, fennel, caraway seeds, and mustard seeds.
  • Serve the salad chilled or at room temperature. It's a great side dish for grilled meats, fish, or poultry.

Conclusion:

Marinated cabbage salad is a versatile and delicious dish that can be enjoyed as a side dish or a light meal. It's a great way to use up leftover cabbage, and it's also a healthy and affordable option. With so many different variations to choose from, you're sure to find a marinated cabbage salad recipe that you'll love.

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