MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)
You'll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!
Provided by Suzy Karadsheh
Categories Entree or Side Dish
Time 20m
Number Of Ingredients 18
Steps:
- Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
- Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
- Pour the vinaigrette all over and toss to combine.
- If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.
Nutrition Facts : Calories 200.3 kcal, Carbohydrate 11.9 g, Protein 4.7 g, SaturatedFat 1.8 g, TransFat 0.1 g, Sodium 79 mg, Fiber 4.5 g, Sugar 4.5 g, ServingSize 1 serving
10 CABBAGE SALADS WITH PLENTY OF CRUNCH
Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cabbage salad in 30 minutes or less!
Nutrition Facts :
HERBY CABBAGE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.
AUNT LORRAINE'S CABBAGE SALAD
Steps:
- Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.
FAVORITE CABBAGE SALAD
This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
CRUNCHY CABBAGE SALAD
This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite
Provided by Dagmar Vesely
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Prepare all the ingredients for the salad and mix them in a large bowl.
- Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
ANGEL'S CABBAGE SALAD
A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
Provided by Sharon Angel
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
- Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 16.5 g, Fat 12.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 120.2 mg, Sugar 11.8 g
AUNT ELLA'S CABBAGE SALAD
According to family tradition my great-aunt Ella invented this. It may have started as a farm-style, vinegar slaw. However, my mother remembers that when bottled lemon juice became available they substituted lemon juice for vinegar in a number of recipes. My mother dislikes mayonnaise so this was the only slaw I knew growing up and I waited to post it until I could talk to her and get the accurate, unaltered recipe.
Provided by 3KillerBs
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grate cabbage.
- Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
- Toss with oil and lemon juice.
- Refrigerate for at least an hour.
- Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
- Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
- Note -- Choose a young, green cabbage with a nice, dense head.
- Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
- Note -- If necessary, it can be made 3-4 hours ahead of the meal.
Nutrition Facts : Calories 160.6, Fat 14.2, SaturatedFat 1, Sodium 171.9, Carbohydrate 8.7, Fiber 3.3, Sugar 5.1, Protein 2
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