Best 4 Quick And Tart Cabbage Side Salad Recipes

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Are you seeking a quick and flavorful side dish to complement your next meal? You can't go wrong with a tangy and refreshing cabbage side salad. This delicious and nutritious salad is made with fresh cabbage, crisp vegetables, and a zesty dressing made from vinegar, oil, and spices. It offers a delightful mix of textures and flavors, making it a perfect accompaniment to grilled meats, roasted chicken, or fish. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating the perfect quick and tart cabbage side salad, equipped with easy-to-follow instructions, tips, and variations to suit your taste preferences. Get ready to add some vibrancy and crunch to your meals with this delightful culinary creation!

Here are our top 4 tried and tested recipes!

CABBAGE TART



Cabbage Tart image

Make and share this Cabbage Tart recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup cold butter, cut into bits
2 large egg yolks, beaten lightly with 2 tblsps ice water
1 lb cabbage, cored and cut into ¼ inch strips
1 tablespoon butter
2 large eggs
1 large egg yolk
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy cream
1 teaspoon caraway seed
1/4 cup grated swiss cheese or 1/4 cup gouda cheese

Steps:

  • For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
  • Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
  • Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
  • Roll dough out to 1/8 inch thick round on lightly-floured surface.
  • Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
  • Prick bottom of shell lightly with fork and chill shell for 30 minutes.
  • Line with foil and fill with pie weights or dry beans.
  • Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
  • Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
  • Let it cool.
  • In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
  • Drain and refresh, squeezing out excess liquid.
  • In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
  • Transfer to a bowl and let cool.
  • Preheat oven to 350F and position rack in center of oven.
  • In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
  • Spoon cabbage into shell and sprinkle with caraway seeds.
  • Ladle cream mixture over it and sprinkle with cheese.
  • Bake tart for 30 minutes or until just set.
  • Let cool 10 minutes and remove rim.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 614.3, Fat 42.8, SaturatedFat 25, Cholesterol 364.6, Sodium 999.5, Carbohydrate 44.5, Fiber 4.1, Sugar 4.6, Protein 14.6

QUICK AND TART CABBAGE SIDE SALAD



Quick and Tart Cabbage Side Salad image

This vinegar-based slaw is an easy way to start a meal. Very refreshing in the summer! Pairs great with fish, dishes with avocado, and Central and South American dishes. Try apple cider vinegar or white vinegar for variations in flavor. Can be served immediately or marinated in the refrigerator overnight for a more pickled taste.

Provided by Jessica Diaz

Categories     No Mayo Coleslaw

Time 15m

Yield 2

Number Of Ingredients 7

2 cups coleslaw mix
1 tomato, diced small
½ cucumber, diced small
1 tablespoon rice vinegar
1 teaspoon Dijon mustard
½ teaspoon agave nectar
salt and ground black pepper to taste

Steps:

  • Toss coleslaw mix, tomato, and cucumber together in a mixing bowl.
  • Whisk vinegar, Dijon mustard, and agave nectar together in a bowl until emulsified; season with salt and pepper. Drizzle dressing over the vegetable mixture. Turn the salad with a fork until vegetables are evenly coated in dressing.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 16 g, Cholesterol 5.6 mg, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 83.7 mg, Sugar 4.4 g

HOT-AND-SOUR CABBAGE SALAD



Hot-and-Sour Cabbage Salad image

Categories     Ginger     Vegetable     Side     Vegetarian     Quick & Easy     Vinegar     Fall     Oktoberfest     Cabbage     Gourmet     Fat Free     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 pound Napa cabbage (1/2 head), thinly shredded
1 scallion, thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon minced peeled fresh ginger
1 teaspoon sugar
1/2 to 3/4 teaspoon dried hot red pepper flakes

Steps:

  • Put cabbage and scallion in a large bowl.
  • Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine.

EASY ASIAN CABBAGE SALAD



Easy Asian Cabbage Salad image

Use your noodle! Let convenience products like coleslaw mix, ramen noodles and bottled dressing do the work for you.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 8

Number Of Ingredients 7

1 package (3 oz) oriental-flavor ramen noodle soup mix
4 cups coleslaw mix (from 16 oz bag)
1 cup shredded carrots (1 1/2 medium)
1/3 cup chopped fresh cilantro
5 green onions, sliced (1/3 cup)
2/3 cup Asian sesame with ginger dressing
1/2 cup chopped peanuts

Steps:

  • In large bowl, place noodles from soup mix; break into small pieces. Discard seasoning packet or reserve for another use.
  • Add coleslaw mix, carrots, cilantro, onions and dressing; toss to mix. Sprinkle with peanuts.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Use a sharp knife to thinly slice the cabbage. This will help the cabbage absorb the dressing more easily and make it easier to eat.
  • If you don't have a mandoline, you can use a food processor fitted with a slicing blade to slice the cabbage.
  • Be sure to rinse the cabbage well after slicing it to remove any dirt or debris.
  • Use a variety of colors of cabbage to add visual interest to your salad. Red cabbage, green cabbage, and Savoy cabbage all work well in this recipe.
  • Feel free to add other vegetables to your salad, such as shredded carrots, diced bell peppers, or chopped cucumbers.
  • For a more flavorful dressing, try using a combination of olive oil and vinegar, or a citrus-based dressing.
  • Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

This quick and tart cabbage side salad is a delicious and refreshing way to add some extra vegetables to your meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this cabbage salad a try!

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