New Orleans Cabbage Salad Serves 50 Recipes
MARDI GRAS SALAD
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.
- Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.
- Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste.
NEW ORLEANS CABBAGE SALAD (SERVES 50)
found online after looking for recipes for a crowd that I didn't have to alter myself!
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 16
Steps:
- 1. In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill. Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well. Serve with a No. 6 dipper. (2/3 c. per serving) Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.
NEW ORLEANS CABBAGE SALAD FOR 100
Make and share this New Orleans Cabbage Salad for 100 recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- In a very large bowl, combine cabbage, carrots, onions and celery.
- Mix well.
- Chill.
- Combine dressing ingredients and whisk until well blended.
- Chill.
- Just before serving, pour dressing over vegetables and toss well.
- Note: For added color, use purple cabbage when it's available.
- Make the dressing the day before to fully develop the flavors.
Nutrition Facts : Calories 54.5, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.2, Sodium 58.3, Carbohydrate 6.2, Fiber 1.7, Sugar 4.1, Protein 1.1
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- Jambalaya. People often get jambalaya and gumbo confused, but the two are actually very different. Gumbo is more like a stew, whereas jambalaya is a thick, hearty rice dish.
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- New Orleans Barbecue Shrimp. For me, this dish is entirely about the spices and sauce. The shrimp is totally secondary. It could just as well be pork, beef, or chicken under all that sauce, and I’d still love it just as much.
- Red Beans and Rice. Authentic New Orleans-style red beans and rice takes about an hour to make, but it’s super yummy and well worth the time it takes you to prepare it.
- New Orleans Muffuletta. A great muffuletta has four key components: good bread, crisp and zesty olive salad, tender meat, and the perfect selection of cheeses.
- Crawfish Beignets. Typically, we think of beignets as sweet, deep-fried desserts. These crawfish beignets are nothing of the sort. They’re deep-fried, but that’s where the resemblance to sweet beignets ends.
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