Cabbage And Onion Salad Recipes

Steps:

• Toss the shredded cabbage and onion together in a large bowl.
• In a small bowl whisk together cottage cheese, mayonnaise, lemon juice, sugar and garlic powder, then add to the cabbage/onion mixture; toss to combine then season with salt and pepper.
• Cover and chill for a minimum of 3 hours before serving (overnight is even better!).

Steps:

• Chop cabbage and onion and put into layer of each into a large bowl.
• Bring other ingredients except oil to a boil. When cool, mix in cooking oil and pour over cabbage and onions.
• Let stand over night without stirring. Stir before serving.

Steps:

• Alternate layering cabbage and onions in a bowl, with onions for the top layer.
• Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
• Bring to a boil.
• Remove from heat, add salad oil.
• Drip hot mixture over the cabbage and onions, do not stir.
• Cover and refrigerate for 24 hours.

Steps:

• In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
• In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Steps:

• Cut the cabbage into thin strips.
• Fry the pine nuts, almond slivers and sesame seeds in a small amount of olive oil until toasted (careful not to burn).
• You can vary the amounts of nuts to your own tastes.
• Mix cabbage and nuts together in a large bowl.
• Mix olive oil, soy sauce and sugar in a small bowl.
• Microwave for 1 minute to heat.
• Stir to dissolve sugar.
• Pour the sauce over the cabbage and nuts and toss well.
• Let the salad marinate in the refrigerator for a few hours before serving.

Steps:

• Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
• Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
• Refrigerate salad 1 hour before serving.

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

Steps:

• In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving.

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Steps:

• Mix vegetables in a large bowl.
• Thoroughly combine lemon zest, lemon juice, vinegar, sugar, salt, and pepper; whisk in oil.
• Fold into vegetables.
• Season to taste with salt.
• Store up to 12 hours in the refrigerator to marry flavors.
• Return to room temperature before serving.

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.