West African Crunchy Cabbage Salad Recipes

CRUNCHY WEST AFRICAN CABBAGE SALAD

Crunchy West African Cabbage Salad image

Cabbage salad has never been so good! This combines, sweet salty and crunchy all into one. Best if eaten within 24 hours.

Provided by sassafrasnanc

Categories < 30 Mins

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cabbage, finely shredded
1 cup apple, diced
1 cup English cucumber, diced
1/4 cup raisins
2/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup roasted peanuts, chopped

Steps:

In a medium bowl combine cabbage, apples, cucumber and raisins.
Toss to mix.
In a small bowl, whisk mayonnaise, lemon juice, vinegar, salt and sugar for 1 minute.
Pour over cabbage mixture and toss to coat well.
Sprinkle with chopped peanuts and chill well.

Nutrition Facts : Calories 254.3, Fat 18.2, SaturatedFat 2.6, Cholesterol 6.8, Sodium 541, Carbohydrate 21, Fiber 3.2, Sugar 9.8, Protein 5.5

CRUNCHY CABBAGE SALAD

Crunchy cabbage salad image

This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite

Provided by Dagmar Vesely

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 12

Ingredients

350g red cabbage , shredded
3 carrots , coarsely grated
20g pack parsley , roughly chopped
2 Cox's apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
2 tsp grated root ginger
1 tsp clear honey
2 tbsp lemon juice
4 tbsp light olive oil

Steps:

Prepare all the ingredients for the salad and mix them in a large bowl.
Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

WEST AFRICAN CRUNCHY CABBAGE SALAD

West African Crunchy Cabbage Salad image

This is another great salad for the summer time gatherings. Enjoy

Provided by Gloria Gasperson'Giddings

Categories Other Salads

Time 30m

Number Of Ingredients 9

Ingredients

3 c cabbage, shredded
1 c diced apples,and cucumbers
1/4 c raisins
2/3 c mayonnaise, light
1 Tbsp lemon juice
1/2 Tbsp vinegar
1/2 tsp salt
1/4 tsp sugar
1/3 c chopped unsalted, cashews

Steps:

1. In a medium bowl combine, cabbage, apple,cucumber, raisins. Toss to mix. In a small bowl blend mayonnaise, juice, vinegar, salt, sugar. Pour over cabbage and mix. Toss to coat well. Sprinkle with cashews and chill well.

HERBY CABBAGE SALAD

Herby Cabbage Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 small head Napa cabbage, halved and cut crosswise into 1/2-inch strips
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme

Steps:

Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.

FAVORITE CABBAGE SALAD

Favorite Cabbage Salad image

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 small head cabbage, shredded
1/2 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CABBAGE CRUNCH SALAD

Cabbage Crunch Salad image

This is a wonderful cabbage salad that offers a good alternative to regular coleslaw. It has a good texture and wonderful taste.

Provided by Angela T

Categories Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons toasted sesame seeds
1/2 cup toasted slivered almonds
1/2 head shredded cabbage
4 -5 green onions, finely chopped
1 package chicken-flavored ramen noodles, uncooked crumbled into small pieces
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup light vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 packet seasoning, from noodles

Steps:

Combine the first five ingredients.
Mix the dressing and add right before serving.

CRUNCHY CABBAGE SALAD WITH CASHEWS

Crunchy Cabbage Salad With Cashews image

The combination of ramen noodles and cabbage make this salad a successful and "crunchy" combination!

Provided by TishT

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups green cabbage, cored and thinly sliced
3 medium carrots, grated
3 green onions, chopped
1 (4 1/2 ounce) can mandarin orange segments, drained
1 (3 ounce) package chicken-flavored ramen noodles, reserve ramen flavor packet for dressing
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
3 tablespoons sugar
2 cups unsalted roasted cashews or 2 cups peanuts

Steps:

In a large serving bowl, combine the cabbage, carrots, green onions, and orange segments.
Refrigerate until ready to toss salad Crush the ramen noodles into 1/2-inch pieces.
Empty the ramen flavor packet into a small mixing bowl.
Whisk in the canola oil, vinegar, sesame oil, and sugar, stirring until the dressing is well blended.
Refrigerate until ready to serve When you are ready to serve the salad, pour the dressing over the salad and toss to coat everything evenly.
Add the cashews or peanuts and noodles, tossing again.
Serve immediately.

Nutrition Facts : Calories 883.3, Fat 69.8, SaturatedFat 10.8, Sodium 731.7, Carbohydrate 59.2, Fiber 5.8, Sugar 21.1, Protein 14.4

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