Cabbage Salad Cups Recipes

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

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.

FAVORITE CABBAGE SALAD

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.

SIMPLE CABBAGE SALAD

Steps:

• Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.

LAHANOSALATA (GREEK CABBAGE SALAD)

Steps:

• Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

CABBAGE SALAD CUPS

Steps:

• Bring a large pot of water to a boil. Add chicken and boil 30 minutes, or until cooked through. Allow chicken to cool to room temperature when done.
• Meanwhile, separate 8 large cabbage leaves from cabbage -gently cut into the large core at the bottom to ease them out leaf by leaf. Gently remove the thickest part of the cabbage rib/stem by cutting a V in the base of each leaf and removing it.
• Prepare rice noodles according to package directions and allow to cool to room temperature. Toss with the 1 T sesame oil.
• From remaining cabbage, shred to 1 cups worth. Combine shredded cabbage, carrot, radishes, and green onions in a medium bowl and mix. Reserve any excess cabbage for another use.
• When chicken is cooled, shred meat, discarding skin and bone.
• Add shredded chicken and rice noodles to veggie mixture and mix well.
• Prepare sauce by whisking together all of the sauce ingredients. Adjust chili pepper flakes to taste.
• Place the 8 large cabbage leaves onto a serving platter. Spoon chicken veggie mixture equally into each of the 8 cups.
• Drizzle each with sauce and serve.