Cabbage Picnic Salad Recipes

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CABBAGE PICNIC SALAD

THE nice sweet and sour blend enhances all the ingredients in this salad. Slightly different than cole slaw, it's a good dish to bring to pot-lucks and picnics. It keeps well and the taste is refreshing.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8



Cabbage Picnic Salad image

Steps:

  • In a small saucepan, bring the vinegar, honey and salt to a boil. Stir in the cabbage, carrot, green pepper and onion. Return to a boil. , Remove from the heat; stir in fennel if desired. Cool. Transfer to a small bowl; cover and refrigerate until chilled.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.

1/4 cup cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1 cup chopped cabbage
1/2 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon minced fennel fronds, optional

SAVOY CABBAGE SALAD

Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.

Provided by Buckwheat Queen

Categories     Salad     Green Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 8



Savoy Cabbage Salad image

Steps:

  • Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
  • Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 14.2 g, Cholesterol 19.7 mg, Fat 25.4 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 242.3 mg, Sugar 6.3 g

⅓ large savoy cabbage, stem and tough outer leaves removed
1 small pear, sliced into bite-sized pieces (with peel)
½ teaspoon lemon juice
½ cup raw walnut halves
2 ounces Pecorino Romano cheese, cut into small chunks
1 teaspoon coarsely ground black pepper
⅛ cup extra-virgin olive oil
1 tablespoon champagne vinegar

CABBAGE TABBOULEH

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Salad     Side     Summer     Bulgur     Parsley     Cabbage

Yield 4 servings

Number Of Ingredients 10



Cabbage Tabbouleh image

Steps:

  • Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
  • Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
  • Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they're meant to add some heat in between bites of the cooling tabbouleh).

1/4 cup bulgur (not quick-cooking)
1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
1/2 medium white onion, very thinly sliced
2 cups very finely chopped parsley
1 cup mint leaves, torn if large
1 tsp. ground allspice
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
Kosher salt
Fresh green chiles (optional)

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