hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.
Mix the red cabbage, vinegar, orange juice together and
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
aste and toss with the red cabbage. Set aside to marinate. Blanch
Mix the strips of cabbage with the vinegar and sugar.
Mix 3 ingredients in a bowl.
Slice up red cabbage.
Pour mix over cabbage.
Cover and let marinade 6 to 8 hours.
Mix the orange marmalade, orange juice, diced onions, vinegar and 3 tbsp of oil together. Season to taste and toss with the fennel, walnuts, and red cabbage.
In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
Prepare vegetables as noted.
On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
Arrange spinach around the cabbage.
Sprinkle sliced onion over the cabbage and spinach.
Drizzle about 1/3 of the dressing over salad.
Serve remaining dressing with the salad as desired.
Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.
combine the pineapple with the cabbage, carrots, and scallions. Stir the
Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl.
Thinly slice the scallions and add to the bowl with cabbage.
Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve.
Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
Mix first 5 ingredients for dressing.
Cut up broccoli, cauliflower into bite size pieces.
Shred or chop red cabbage. Mix together.
Add chopped green onion, frozen peas (do not thaw) and bacon bits.
Toss all well with prepared dressing.
Allow to \"season\" overnight.
Mix first 5 ingredients until smooth.
(Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
I use the Zender's seasoning.
Store in refrigerator.
Chill before using.
Shred cabbage.
Add carrots, onions, red cabbage and green peppers.
Add dressing until it coats the cabbage but doesn't make it soggy.
Recipe may be halved as it makes a large quantity, otherwise.
br>Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
Mix cabbage with 1/2 tsp salt and set aside for 30 mins. Place vinegar in a bowl, season and add a pinch of sugar. Gradually whisk in 4 tbsp oil. Add sesame seeds. Toss with lettuce, cucumber and cabbage. Set aside for 30 mins.
To finish, heat 2 tbsp oil in a frying pan and sear chicken for 4-5 mins, until golden brown all over. Season and arrange on top of salad. Serve with flatbread.