Summer Cabbage Salad Recipes

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SUMMER CABBAGE SALAD

A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without.

Provided by Shannon Nelson

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 10

Number Of Ingredients 9



Summer Cabbage Salad image

Steps:

  • Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 15.5 g, Cholesterol 22.1 mg, Fat 27.1 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 4.1 g, Sodium 409.4 mg, Sugar 10.4 g

1 head cabbage, shredded
2 cooked skinless, boneless chicken breast halves, cubed
6 tablespoons balsamic vinegar
2 chicken-flavored ramen noodle seasoning packets
¼ cup white sugar
1 cup olive oil
6 green onions, chopped
¼ cup toasted sliced almonds, or to taste
¼ cup toasted sesame seeds, or to taste

SUMMER CABBAGE SALAD

From the My Great Recipes collection. The discription on the card says: "The addition of raisins and brown sugar mixed with apple juice makes this salad a rather intriguing one. Excellent for a summer patio salad; serve with ham or chicken." Prep time does not include chilling time.

Provided by SuzV2796

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Summer Cabbage Salad image

Steps:

  • In a large salad bowl, combine the cabbage, red onion, green onion, and apples. Add raisins.
  • For dressing, combine the remaining ingredients. Stir to blend. Pour dressing over salad ingrdients. Stir to coat.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 222.2, Fat 7.1, SaturatedFat 1, Sodium 306.4, Carbohydrate 41.7, Fiber 4.6, Sugar 31.8, Protein 1.8

2 cups shredded fresh cabbage
1/2 cup finely chopped red onion
1/2 cup finely chopped green onion
3 apples, unpeeled, finely chopped
1/2 cup raisins
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
3 tablespoons apple juice
2 tablespoons salad oil
1/2 teaspoon salt
1 dash ground cloves
1 dash black pepper

CABBAGE SALAD I

This recipe is sort of like a coleslaw but very very simple.

Provided by Paula

Categories     Salad     Coleslaw Recipes     With Mayo

Time 15m

Yield 8

Number Of Ingredients 5



Cabbage Salad I image

Steps:

  • In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 5.6 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 101 mg, Sugar 2.9 g

½ medium head cabbage, chopped
2 carrots, shredded
1 green onion, chopped
½ cup mayonnaise
salt and pepper to taste

SUMMER CORN AND CABBAGE SALAD

Make and share this Summer Corn and Cabbage Salad recipe from Food.com.

Provided by NELady

Categories     Corn

Time 2h31m

Yield 4 side dish servings, 4 serving(s)

Number Of Ingredients 10



Summer Corn and Cabbage Salad image

Steps:

  • In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
  • In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2

3 medium fresh ears of corn or 1 (10 ounce) package frozen whole kernel corn
1 1/2 cups shredded green cabbage
1 medium sweet pepper (red, green or yellow)
1 stalk celery, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

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