Best 3 Red And Green Cabbage Salad Recipes

RED AND GREEN CABBAGE SALAD

Steps:

• Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
• Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
• Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
• Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.

LINDA'S RED AND GREEN CABBAGE SALAD

Steps:

• Combine all dressing ingredients, except mayonnaise, in a small pan.
• Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
• In a lg. bowl, combine all salad ingredients, and mix well.
• Add dressing, and mix well. Let cool.
• Add mayonnaise and mix well.
• Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.

INSALATA DI CAVALO ROSSO E VERDE (RED AND GREEN CABBAGE SALAD)

Steps:

• In a large bowl, combine red and green cabbage.
• In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
• Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.