Cabbage And Green Bean Salad Recipes
GERMAN-STYLE CABBAGE AND BEANS
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.
Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CABBAGE AND RED BEAN SALAD
I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
- Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
- In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
- Mix well and add mayonnaise mixture. Stir well.
- Serve chilled on crisp greens surrounded by tomato slices or as a side dish.
Nutrition Facts : Calories 256, Fat 12.8, SaturatedFat 2.4, Cholesterol 11, Sodium 603.6, Carbohydrate 28.6, Fiber 7.2, Sugar 7.3, Protein 7.5
BEAN AND BACON SALAD
My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!
Provided by Declan's Mama
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
- In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
- In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g
GREEN BEANS AND CABBAGE 'SCANDIA'
My Grandmother made this when I was a kid, and I loved it. I was thinking about it recently, but I didn't have any cabbage, so I used cauliflower instead. That was good too. I never have any bouillon cubes around so I just use a teaspoon of miso instead.
Provided by Jenny Sanders
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash, trim, slice and steam the green beans.
- Save 2/3 cup of the cooking water.
- Cool the beans in cold water to prevent them from cooking more from their own heat.
- Chop the cabbage, and set both vegetables aside.
- In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
- Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
- Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
- Heat through and serve.
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