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Purple Cabbage Salad
Lunch American

Purple Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Red Cabbage Slow Slaw
Lunch American

Red Cabbage Slow Slaw

4.8

Prep
15 min
Cook
Total
2955 min

Instructions

  1. 1 Put sliced cabbage into a large sealable plastic bag.
  2. 2 Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. 3 Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. 4 Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

By Lynn Edwards

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Lunch American

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing

3.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
  2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

Nadine's Tangy Fish Tacos Slaw
Lunch American

Nadine's Tangy Fish Tacos Slaw

4.5

Prep
15 min
Cook
Total
120 min

Instructions

  1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
  2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Sunflower Coleslaw
Lunch American

Sunflower Coleslaw

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats

Catchy Coleslaw
Lunch American

Catchy Coleslaw

3.1

Prep
30 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
  2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
  3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Seattle's Favorite Kale Salad
Lunch American

Seattle's Favorite Kale Salad

4.1

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
  2. 2 Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
  3. 3 Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

By ScandoGirl

Smoked Corned Beef Sandwiches with Coleslaw
Lunch American

Smoked Corned Beef Sandwiches with Coleslaw

4.0

Prep
10 min
Cook
240 min
Total
365 min

Instructions

  1. 1 Soak wood chips in water for at least 1 hour.
  2. 2 Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  3. 3 Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
  4. 4 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
  5. 5 Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
  6. 6 While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
  7. 7 Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
  8. 8 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
  9. 9 Pile beef and coleslaw atop the hamburger buns.

By Dads That Cook

Cabbage Ramen Salad
Lunch

Cabbage Ramen Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Quick Jicama Slaw
Lunch

Quick Jicama Slaw

4.9

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
  2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

Asian Coleslaw with Candied Walnuts
Lunch Asian

Asian Coleslaw with Candied Walnuts

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Purple Apple Slaw with Peanut Butter Dressing
Lunch Asian

Purple Apple Slaw with Peanut Butter Dressing

4.6

Prep
25 min
Cook
Total
45 min

Instructions

  1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
  2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Tofu Salad
Lunch Asian

Tofu Salad

4.4

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
  2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
  3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Thai Lettuce Wrap Bento Box
Lunch Asian

Thai Lettuce Wrap Bento Box

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
  2. 2 Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
  3. 3 When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

By fabeveryday

French Café Summer Salad
Lunch French

French Café Summer Salad

4.2

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
  2. 2 Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
  3. 3 Chill salad in the refrigerator before serving, about 1 hour.

By Kimberly West

Quick-and-Easy Fish Tacos
Dinner American

Quick-and-Easy Fish Tacos

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
  3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
  4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Red Cabbage with Caraway
Side Dish American

Red Cabbage with Caraway

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
  2. 2 Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.

By R Holland

Red Reuben Hand Pies
Dinner American

Red Reuben Hand Pies

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
  3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
  4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
  5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
  6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Chef John's Braised Red Cabbage
Dinner American

Chef John's Braised Red Cabbage

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
  2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Braised Red Cabbage with Apples
Dinner American

Braised Red Cabbage with Apples

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
  2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Sauteed Red Cabbage with Mushrooms and Spinach
Dinner American

Sauteed Red Cabbage with Mushrooms and Spinach

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
  2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Tri-Color Slaw with Lime Dressing
Side Dish American

Tri-Color Slaw with Lime Dressing

4.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
  2. 2 Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By sjc

Red Cabbage Salad
Side Dish American

Red Cabbage Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
  2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Sauteed Cabbage and Apples
Dinner American

Sauteed Cabbage and Apples

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
  2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook