CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
CABBAGE SALAD WITH MANDARIN ORANGES AND FIG-DIJON DRESSING
Are you tired of the same coleslaw? Try this colorful cabbage salad without mayonnaise, but instead, uses your freshly made fig-Dijon salad dressing. Don't want to make your own dressing? Use 1/2 cup or more of your favorite bottled honey mustard dressing. Mandarin oranges and red bell peppers add color, almonds and chopped bacon provide a satisfying crunch!
Provided by Bibi
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
- Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
- Gently toss with the dressing, garnish with crumbled bacon, and serve.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 16.3 g, Cholesterol 6.6 mg, Fat 11.3 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 294.5 mg, Sugar 11.3 g
CABBAGE ORANGE SALAD
During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of our favorites. Easy to make, full of satisfying flavors and a burst of gorgeous color, it's the perfect dish for any winter table. http://www.elanaspantry.com/salads/cabbage-orange-salad/
Provided by Elanas Pantry
Categories Citrus
Time 10m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the cabbage as thinly as possible.
- Place cabbage in a large bowl, add the orange segments.
- Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder.
- Serve.
Nutrition Facts : Calories 84.4, Fat 3.8, SaturatedFat 0.6, Sodium 44.4, Carbohydrate 12.8, Fiber 3.5, Sugar 7.4, Protein 2
ORANGE CABBAGE SALAD
This is a wonderful combination of flavors and textures. Refreshing is the word that came to mind when I tasted this salad. I found this in a cookbook called, "Flavors of the Southwest." Note that refrigeration time is NOT included in the preparation time.
Provided by Debloves2cook
Categories Lemon
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
- Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
- Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
- In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
- FOR DRESSING:
- Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
- Cover jar and shake well.
- Pour all of the dressing into the salad, stirring to coat well.
- Cover and refrigerate for several hours to blend flavors, stirring occasionally.
- Prior to serving, drain excess dressing if desired.
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