Arrange cabbage evenly on individual salad plates; place orange sections in center.
Sprinkle with pecans and green onions. Serve with dressing.
Yield:
4 to 6 servings.
In an 8 x8\" dish mix the gelatin with the cup of hot water, stir until the gelatine has completely dissolved.
Srir in the cup of cold water, add cabbage, parsley& carrots.
Stir to combine evenly.
Refrigerate covered until set about 3 hours Mix together the mayo& French dressing, spread over the top of the set jelly salad.
Refrigerate until you serve it.
Place individual servings of salad on lettuce leaves and serve.
Cook bacon until crips; crumble.
Measure 3 teaspoons of bacon fat into skillet.
Stir in remaining ingredients,leaving out cabbage.
Cook mixture over medium heat,stirring constantly,until mixture is smooth and clear.
Cool to room temperature.
Put cabbage into salad bowl.
Pour cooled dressing over it.
Add crumbled bacon.
Chill.
Alternate cabbage and onions in a bowl, with onions for top layer.
Combine sugar, vinegar, salt, celery seed, mustard and pepper in a saucepan.
Bring to a boil.
Remove from heat.
Add salad oil.
Drip the hot mixture over cabbage and onions; do not stir.
Cover and refrigerate 24 hours or longer before serving.
Combine shredded cabbage, carrots, onion and green pepper; pour oil over them and let stand while heating mixture of vinegar, water, sugar, mustard seed, celery seed and salt.
When it comes to a boil, add Jell-O and stir until dissolved.
Cool.
Pour over vegetables.
Mix well and let stand overnight in refrigerator. Salad keeps 2 to 3 weeks in tightly covered container.
Cut the cabbage into thin strips.
Fry the pine nuts, almond slivers and sesame seeds in a small amount of olive oil until toasted (careful not to burn).
You can vary the amounts of nuts to your own tastes.
Mix cabbage and nuts together in a large bowl.
Mix olive oil, soy sauce and sugar in a small bowl.
Microwave for 1 minute to heat.
Stir to dissolve sugar.
Pour the sauce over the cabbage and nuts and toss well.
Let the salad marinate in the refrigerator for a few hours before serving.
Alternate cabbage and onions in a bowl with onions for top layer.
Combine sugar, vinegar, salt, celery seed, mustard and pepper in a saucepan.
Bring to boil.
Remove from heat and add oil.
In a large mixing bowl combine the cabbage, scallions, raisins, and apples. Mix it well.
In a small bowl mix the dressing ingredients.
Pour the dressing over the salad and mix well.
Sprinkle the pecans on top of the salad and serve.
Whisk together all the ingredients for the dressing.
Toss the cabbage, green onions and nuts. Pour the dressing over top. Mix in the ramen noodles and sesame seeds right before serving. Don't let sit too long, or else it looses it's crispy.
Prepare cabbage and apple.
Use 1 T lemon juice to wet diced apple to prevent darkening.
Toss cabbage, raisins, and apple.
Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill.
Combine vinegar, sugar and oil.
Heat and pour over cabbage salad mixture.
Mix well.
Salt to taste.
Makes a big dish.
I put it in jars and store in refrigerator for a long time.
Combine the napa cabbage, jicama, shallot, dried cranberries and nuts.
In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly.
Add salt and freshly ground black pepper.
Chill for at least an hour before serving.
Toast sesame seeds and almonds in 350 degree oven for about 10 minutes.
Mix sugar, vinegar, oil, pepper, salt and flavor packet and let stand 2 hours.
Toss cabbage and onions.
Just before serving, add dressing, sesame seeds, almonds and crushed noodles.
Grate cabbage and mix all ingredients together (a very good salad).
Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.
Drain pineapple and save the juice.
Mix cabbage, pineapple, grapes, almonds and celery.
For dressing, mix the yogurt with juice.
Add sweetener.
Dressing will be tangy-sweet.
Pour over salad and toss.
Refrigerate.
Using a large knife, shred the cabbage.
Place in a large bowl with the carrot, apple and green onions.
Whisk the mayonnaise, vinegar and oil. Season.
Toss with the salad and serve.
Make dressing by combining ingredients in a large bowl.
Combine the first three salad ingredients, toss well.
Add crushed ramen noodles and dressing to salad and toss again (I did not use the seasoning packet).
Serve right away (preferred) or cover and refrigerate to allow the flavors to blend.
I also nearly doubled the dressing ingredients.
Mix together first 5 ingredients, pouring salad oil over all to coat.
Then add salt, mustard seed and celery seed.
Mix apples, cabbage and peanuts together.
In small bowl, mix peanut butter, honey and mayonnaise together.
Pour over cabbage mixture and toss together.