CABBAGE SALAD WITH APPLES AND WALNUTS
This crunchy colorful cabbage salad with apples tastes so good, looks stunning and it's packed with amazing health benefits. Plus, it's ready in 10 minutes and costs less than $1 per serving!
Provided by Katia
Categories Salad
Number Of Ingredients 7
Steps:
- Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it.
- Finely slice the cabbage and the apples (about 1/4-inch thick).
- In a large bowl place cabbage, sliced apples, half of the crumbled cheddar, and half of the walnuts (reserve the rest for the topping).
- In a small bowl or in a glass, make a vinaigrette mixing extra virgin olive oil, vinegar, salt (I start with 1/2 tsp) and a good pinch of black pepper. Pour the dressing over the salad, toss well, taste and adjust the seasoning according to your taste.
- Serve at room temperature with chopped walnuts and crumbled cheddar on top. Enjoy.
WALDORF CABBAGE SALAD
My dad always made this for Thanksgiving and Christmas. He called it Waldorf Salad, but it is really a cabbage salad 'Waldorf style'.
Provided by Erik Owens
Categories Salad Waldorf Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
- In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 30 g, Cholesterol 7 mg, Fat 24.5 g, Fiber 6.9 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 460.2 mg, Sugar 20.3 g
CABBAGE SALAD WITH APPLES AND WALNUTS
Not much to improve upon here, but we can offer suggestions for prepping the salad and dressing.
Provided by Adapted from Alice Waters's "Chez Panisse: Fruit" (Morrow, 2002)
Yield 6
Number Of Ingredients 9
Steps:
- 1 Preheat the oven to 375 degrees
- 2 Place the walnuts on a rimmed baking sheet and toast for 8 minutes, shaking once or twice, until fragrant and browned
- 3 Let them cool a bit, then coarsely chop and place in a large mixing bowl
- 4 Discard any tough outer leaves from the cabbage, then cut the cabbage in half and core it
- 5 Cut the halves into very thin slices and add to the bowl
- 6 Combine the vinegar, lemon juice, a pinch of salt and a few generous grinds of pepper in a jar with a tight-fitting lid
- 7 Add the oil, then seal tightly and shake to form an emulsified dressing
- 8 (At this point, the dressing can be held at room temperature
- 9 ) Add the creme fraiche or heavy cream and shake to combine
- 10 Taste and adjust acidity or salt as needed
- 11 Shortly before serving, quarter, peel and core the apples
- 12 Cut the quarters into thin slices, then into thin matchsticks
- 13 Add to the large bowl, along with all of the dressing and a pinch of salt
- 14 Toss to incorporate and coat evenly
- 15 Let sit for 5 minutes, then taste and adjust seasoning as needed
- 16 Divide among individual plates; serve immediately
Nutrition Facts : Calories 261 calories, Fat 24 g, Carbohydrate 11 g, Cholesterol 7 mg, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 66 mg, Sugar 6 g
FANTASTIC CABBAGE AND APPLE WALDORF SALAD
Plan ahead this needs to be refrigerated for 6 hours or overnight. This is an amazing cabbage salad! If you purchase a very large cabbage, you can increase the mayo/yogurt dressing if desired.
Provided by Kittencalrecipezazz
Categories Apple
Time 6h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk togther mayonnaise, yogurt, mustard, oil, 1 teaspoon salt (or to taste) and vinegar until smooth.
- In a very large bowl mix together, cabbage, apple strips, celery and walnuts.
- Pour the dressing over the cabbage mixture; toss to combine.
- Season with salt and pepper if desired.
- Cover and refrigerate for a minimum of 6 hours or overnight (toss a couple of times during chilling time to combine the cabbage with the dressing) .
- Just before serving sprinkle with the blue cheese and red onions on top, then garnish with apple slices around the outside of the bowl.
- Sprinkle with more walnuts if desired.
- Delicious!
Nutrition Facts : Calories 508.4, Fat 39.2, SaturatedFat 7.4, Cholesterol 21.4, Sodium 748.4, Carbohydrate 35.2, Fiber 7.1, Sugar 21.8, Protein 11.2
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- Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
- Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
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- For the dressing, whisk together the olive oil, cider vinegar, honey, kosher salt, and fresh ground black pepper.
- If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
- Thinly slice the cabbage. Core 2 apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the Parmesan or Pecorino Romano cheese.
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