RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
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Tanveer abbas Zaidi
[email protected]This salad is a great side dish for any meal. It's also a great salad to take to potlucks and picnics.
Nelson Chocks
[email protected]I added some chopped bacon to this salad for a little extra flavor. It was delicious!
Kieran Eustace
[email protected]This salad is a great way to use up leftover vegetables. I had some leftover cabbage, carrots, and onion, and this was a great way to use them up.
crist Javier
[email protected]I'm not a big fan of cabbage, but I really enjoyed this salad. The dressing is what makes it.
Md asanul hoque Jibon
[email protected]I served this salad with a grilled salmon fillet and it was a perfect meal.
Kristin Wallace
[email protected]I used a mandoline to slice the cabbage and carrots for this salad. It made it really easy and quick to prepare.
Abbas Mustafa
[email protected]This salad is a great make-ahead salad. It will keep in the refrigerator for up to 3 days.
Vannessa Voner
[email protected]I love the pop of color that the red cabbage adds to this salad. It's so festive and fun.
Nicole Z
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber.
Linda Louder
[email protected]I used a store-bought dressing for this salad, but I'm sure it would be even better with a homemade dressing.
tamjid sunny
[email protected]I added some chopped walnuts to this salad for a little extra crunch and flavor. It was delicious!
Kashif Akhter
[email protected]This salad is a great way to use up leftover cabbage and carrots. I usually have some leftover from making coleslaw, and this is a great way to use it up.
Jillian Paterson
[email protected]I love the crunch of the cabbage and carrots in this salad. It's so refreshing and healthy. I also like that it's a low-calorie salad, so I can enjoy it without feeling guilty.
Safal Ghimire
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for parties, picnics, and even just as a side dish for dinner. It's always a hit.
Sara Rajpoot
[email protected]I'm not usually a fan of cabbage salad, but this one is really good. The dressing is what makes it. It's light and flavorful, and it doesn't overpower the cabbage.
Waqas Junejo
[email protected]This is a great salad to make ahead of time. It actually tastes even better the next day. I like to serve it with grilled chicken or fish.
Eniola Gold
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the dill and celery seeds. They gave the salad a unique and delicious flavor.
Shoaib Noor
[email protected]This salad is so refreshing and flavorful! The combination of red and green cabbage, carrots, and onion is perfect, and the dressing is light and tangy. I will definitely be making this again.