Cabbage Tomato And Onion Salad Recipes

MEDITERRANEAN CABBAGE SALAD (NO MAYO COLESLAW)

Mediterranean Cabbage Salad (No Mayo Coleslaw) image

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

Time 20m

Number Of Ingredients 18

Ingredients

2 tablespoons Dijon mustard
2 garlic cloves, minced
2 limes, juiced
1/3 cup extra virgin olive oil
1/2 teaspoon sumac
pinch of salt and pepper
1/2 teaspoon crushed red pepper flakes, optional
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
2 green onions, trimmed, chopped (both white and green parts)
1 red bell pepper, cored and cut into thin sticks
4 large radishes, halved and thinly sliced
1 cup chopped parsley
1/2 cup chopped fresh dill
1 teaspoon sumac
kosher salt
1 cup toasted sliced almonds

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

APPALACHIAN SLAW

Appalachian Slaw image

A salad version of coleslaw.

Provided by BLUEWOULF

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups chopped cabbage
1 tomato, chopped
½ cucumber, chopped
½ cup chopped onion
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon mayonnaise

Steps:

In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 12.5 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 619.9 mg, Sugar 8.1 g

TOMATO ONION SALAD

Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FRESH CABBAGE AND TOMATO SALAD

Fresh Cabbage and Tomato Salad image

This recipe was in a brochure from our Health Insurance Company. It sounded good so I tried it and we liked it very much. It is a heart healthy recipe from the National Heart, Lung and Blood Institute. Guess that can't hurt...lol. You can make more of the dressing if you like extra flavor from that. We made a double batch of the dressing. Cook time is chill time if you want it chilled, but other than that there is no actual cooking time. Use a small head of cabbage. I couldn't get the software to let me reflect that in the directions or the ingredients.

Provided by OceanLuvinGranny

Categories Vegetable

Time 25m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cabbage, sliced thinly
2 medium tomatoes, cut in cubes
3/4 cup radish, sliced
1 dash salt
2 tablespoons olive oil
2 tablespoons rice vinegar (if you don't like rice vinegar, you could use lemon juice)
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 tablespoons fresh cilantro, chopped
1/4 cup red onion, cut in rings
1/4 cup green pepper, chopped in bite size squares

Steps:

In large bowl mix together the veggies.
In another bowl, mix together the res of the ingredients and pour over veggies.

Nutrition Facts : Calories 90.4, Fat 4.8, SaturatedFat 0.7, Sodium 61.5, Carbohydrate 11.7, Fiber 4.5, Sugar 7.2, Protein 2.8

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

TOMATO CABBAGE STIR-FRY

Tomato Cabbage Stir-Fry image

"I've been serving this dill-seasoned side dish for more than 30 years," shares Agarita Vaughan of Fairbury, Illinois. "I fix it frequently in the summer using vegetables from our garden."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 cups shredded cabbage
2 cups diced fresh tomatoes
2 celery ribs, sliced
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons stick margarine
1/2 teaspoon salt
1/2 teaspoon dill weed

Steps:

In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CABBAGE AND ONION SALAD

Cabbage and Onion Salad image

I have had this recipe at many church functions and cookouts. This particular recipe is from my "Farm Journals Country Cookbook", originally published in 1958. This is from the 1972 edition. If using green cabbage, use white onions and if using white cabbage, use red onions. Cooking time is the chill time. It is very good. Hope you enjoy!

Provided by Bobtail

Categories Vegetable

Time P1DT20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 head cabbage, shredded
2 large onions, thinly sliced and separated into rings
1 cup sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup salad oil

Steps:

Alternate layering cabbage and onions in a bowl, with onions for the top layer.
Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
Bring to a boil.
Remove from heat, add salad oil.
Drip hot mixture over the cabbage and onions, do not stir.
Cover and refrigerate for 24 hours.

TOMATO & ONION SALAD

Tomato & onion salad image

A simple and fresh, fat-free salad with influences from Cape Town

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 7

Ingredients

1 onion , thinly sliced
4 tomatoes , sliced
1⁄2 cucumber , sliced (optional)
1 green chilli , deseeded and finely chopped
2 garlic cloves , finely chopped
2 tbsp white malt vinegar
1 tsp caster sugar

Steps:

Pour boiling water over the onion and leave for 10 mins.
Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

NAPA CABBAGE, TOMATO, AND AVOCADO SALAD

Napa Cabbage, Tomato, and Avocado Salad image

Categories Salad Mustard Tomato Side No-Cook Vegetarian Quick & Easy Lemon Avocado Summer Healthy Vegan Cabbage Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (1-pound) Napa cabbage
1 (6- to 8-ounce) firm-ripe avocado
3/4 pound cherry or grape tomatoes, halved

Steps:

Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.

QUICK CABBAGE WITH TOMATOES

Quick Cabbage with Tomatoes image

This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
1 small green cabbage, halved, cored, and cut lengthwise into 1/2-inch wedges
1/2 cup water
Coarse salt and ground pepper
1 pint cherry tomatoes, halved
2 tablespoons red-wine vinegar
1/4 cup roughly chopped fresh parsley

Steps:

In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 2 g

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