Applecabbagesalad Recipes

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

Steps:

• Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
• In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

Steps:

• Kosher salt, freshly ground pepper Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute. Let cool.
• Toss cabbage, apple, kale, and caraway seeds with lemon juice and oil in a large bowl; season with salt and pepper.

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

Steps:

• In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.

Steps:

• Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
• Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

Steps:

• In a bowl, combine the cabbages, green onions (can use thinly sliced regular onions if desired), green and red bell peppers; toss well to coat.
• In another bowl, combine the dressing ingredients; mix well.
• Pour the dressing over the cabbage mixture; toss well to blend.
• Cover, and refrigerate for 2 (or more) hours.
• Add in the apple JUST before serving; toss.
• DELICIOUS!

Steps:

• In a small bowl whisk togther mayonnaise, yogurt, mustard, oil, 1 teaspoon salt (or to taste) and vinegar until smooth.
• In a very large bowl mix together, cabbage, apple strips, celery and walnuts.
• Pour the dressing over the cabbage mixture; toss to combine.
• Season with salt and pepper if desired.
• Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) .
• Just before serving sprinkle with the blue cheese and red onions on top, then garnish with apple slices around the outside of the bowl.
• Sprinkle with more walnuts if desired.
• Delicious!

Steps:

• Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
• Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.