FOUR CABBAGE SALAD RECIPES
Shortcut Coleslaw
1 can cream of celery soup
1/2 cup mayonnaise
1/3 cup vinegar
2 tablespoons white sugar
1 tablespoon dry mustard
1 teaspoon celery seed or salt
1/2 teaspoon pepper
1 medium cabbage, shredded
2 medium carrots, shredded
In a large bowl; mix soup, mayonnaise, vinegar, sugar, mustard,
celery seed and pepper.
Add cabbage and carrots. Mix well. Chill for at least 2 hours before
serving.
Serves 6
*****Fiesta Cabbage Salad
green cabbage, shredded 3 cup
red cabbage, shredded 3 cup
corn kernels 1 1/2 cup
black beans, drained & washed 1 can
cilantro, chopped 1/2 cup
green onions, chopped 1/2 cup
cherry tomatoes 1/2 cup
olive oil 1 cup
balsamic vinegar 1/2 cup
grainy texture mustard 1 tbsp
fresh lime juice 1 cup
sugar 1/2 tsp
- salt & pepper to taste -
In a large bowl; combine cabbages, corn, cilantro, onion and
tomatoes.
In a covered container; add oil, vinegar, mustard, lime juice, sugar
and salt and pepper; shaking well. Pour dressing over cabbage mixture; blending
well. Chill for at least one hour.
Serves 8
*****
Cabbage Fruit Salad\
1 L green cabbage, shredded 4 cup
2 oranges, peeled & cut into bite size pieces
2 red apples, chopped
1 cup red grapes, seedless & halved if large
1/4 cup currents or raisins/crasins
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon sugar
1/3 cup toasted pecans, chopped optional
In a large bowl; toss cabbage, oranges, apples, grapes and currents.
Cover and refrigerate.
&obsp; 0 In a small bowl; mix mayonnaise, milk, lemon juice and sugar. Just
before serving; add dressing to cabbage mixture and blend well. Toss in pecans.
Serves 8
*****
cabbage with apples and cranberries
1 medium red cabbage, shredded
1 large apple, cored, peeled & diced
1 cup fresh or frozen cranberries
1/3 cup red wine
2 tablespoons red wine vinegar
1 small bay leaf
1 whole clove
1/4 cup white or brown sugar
1 teaspoon salt
1/4 cup butter
1 medium onion, chopped
1 cup water
In a large bowl, mix cabbage, apples, cranberries, red wine, bay
leaf, clove, sugar and salt. (If time permits; mixture can be marinated at room
temperature for 8 hours or overnight.)
In a large pot; heat butter. Add onions and cook until soft but not
brown. Add cabbage mixture and water. Cook until soft. Serve as a side with pork
dinners.
Serves 6. From My late friend, Jo Wilson.
No comments:
Post a Comment