Red Cabbage Salad Recipes

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Balsamic-Braised Red Cabbage Recipe Recipe

I love red cabbage, and I find that some of the best product is available around this time of the year. Its deep ruby color is so appealing. It's very inexpensive and it lasts for a long time. You can either braise, boil, pickle or even purée it.

This evening, I shredded the cabbage and braised it with a balsamic reduction and peanut butter. The result is a lightly sweet and rich side dish. I topped it with shaved sweet Nabulsi cheese for a nice contrast in color.

If you haven’t already, take advantage of this beautiful vegetable at its peak quality. Your taste buds will thank you!


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Red Cabbage and Bean Sprout Salad Recipe Recipe

I had leftover bean sprouts from a large pot of phở over the weekend, and I decided to make a salad with it. The color of the bean sprouts needed a little oomph, so I added shredded red cabbage. In addition to the red cabbage, I also used diced Fuji apples.

Given the Asian flair of the salad, I made a peanut, lime and condensed milk vinaigrette. This is a very quick and easy first course, which gave me some time to work on a delicious dessert to satisfy my husband's sweet tooth for Valentine’s Day.


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Red Cabbage Coleslaw with Buttermilk Ranch Dressing Recipe

This recipe was inspired by a dish described to me by Chef Doreen T. Ross. We "met" through PhamFatale.com and we've exchanged several emails about dishes. She recently made a plate of very successful fish tacos that used cabbage coleslaw instead of the more traditional choice of lettuce. Doreen made her coleslaw with a buttermilk ranch dressing that sounded delectable. I had to try it myself, so today I tried to recreate the coleslaw that Doreen described to me as a stand alone dish.

I adapted the recipe so the vegetarians in the house could partake, which means there are no eggs. If that's not an issue for you, a standard egg-based ranch dressing would work fine. To make vegetarian ranch dressing, I usually incorporate silken tofu, but as I started working on the dish I realized that I had bought the wrong kind at the store. I had liquid soy lecithin and xanthan gum in my pantry, so I used those instead. If you're familiar with egg-free recipes, xanthan gum and lecithin are an excellent egg substitute.

I didn't think my first iteration of the buttermilk ranch dressing had enough of a kick on its own, so I melted blue cheese and added champagne vinegar to the mix. Because of its rich color, shredded raw red cabbage seemed like the right canvas to showcase the light-colored dressing. I paired the cabbage with cubed Granny Smith apples for a little sweetness and additional color contrast.

The result is an unexpectedly complex and flavorful dish. It was a big success at my house, so I have to say thanks again to Chef Doreen for the tip!


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