RED AND GREEN CABBAGE SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 5 grams, TransFat 0 grams
LINDA'S RED AND GREEN CABBAGE SALAD
I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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