Whole Foods Cabbage Crunch Recipes

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WHOLE FOODS CABBAGE CRUNCH

I was thrilled to find one of my favorite recipes from Whole Foods in the Fort Lauderdale Sun Sentinel online. I think its awfully close to the original which I love. It is such a healthy, refreshing salad, and a light alternative to coleslaw. Make sure to use fresh, crisp cabbage and don't toss with the dressing until right before serving. (Got any suggestions to make it just like my Whole Foods favorite?)

Provided by ctrmom

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8



Whole Foods Cabbage Crunch image

Steps:

  • Toss all ingredients together and refrigerate until ready to serve.
  • Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.

8 cups green cabbage, shredded (1/2 a large head)
1 teaspoon black sesame seed, toasted
4 scallions, sliced with some green stems
1/4 cup sliced almonds
1/4 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon honey
salt, to taste

CABBAGE CRUNCH SALAD

This is a wonderful cabbage salad that offers a good alternative to regular coleslaw. It has a good texture and wonderful taste.

Provided by Angela T

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Cabbage Crunch Salad image

Steps:

  • Combine the first five ingredients.
  • Mix the dressing and add right before serving.

2 tablespoons toasted sesame seeds
1/2 cup toasted slivered almonds
1/2 head shredded cabbage
4 -5 green onions, finely chopped
1 package chicken-flavored ramen noodles, uncooked crumbled into small pieces
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup light vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 packet seasoning, from noodles

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