Lindas Red And Green Cabbage Salad 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.

LINDA'S RED AND GREEN CABBAGE SALAD

Steps:

• Combine all dressing ingredients, except mayonnaise, in a small pan.
• Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
• In a lg. bowl, combine all salad ingredients, and mix well.
• Add dressing, and mix well. Let cool.
• Add mayonnaise and mix well.
• Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.

RED AND GREEN CABBAGE SALAD

Steps:

• Cut away and discard the core of both the green and red cabbage. Cut away the tough bottom or center portions of the outer leaves.
• Shred the cabbage pieces as finely as possible. There should be about 4 cups of each color.
• Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds. Start beating with a wire whisk. Add the oil or oils while beating with the whisk. Stir in the shallots and add salt and pepper to taste.
• Meanwhile, bring enough water to the boil to cover the cabbage when it is added. Add the cabbage and bring to a full rolling boil. Drain immediately. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible. Add the cabbage to the mixing bowl with the sauce. Toss to blend. Serve warm or at room temperature.