Coleslaw
Ingredients
- Small wrapped.
- Three medium sized carrots.
- A cup of mayonnaise.
- A tablespoon of honey.
- A tablespoon of vinegar.
- Half a cup of water.
how to prepare
- Bring cabbage leaves, wash them well in cold water, then put them on top of each other to facilitate the cutting process.
- Roll all the leaves into a roll, then cut them into the shape of thin, small wings.
- Bring the carrots, then wash them and grate them on the small side, and put them in a bowl with the cabbage.
- Mix the mayonnaise, vinegar, honey and water in another bowl until the mixture becomes thick and homogeneous.
- Add the cabbage and carrot mixture and mix well until the ingredients are completely combined.
- Cover the bowl with cling film and place it in the refrigerator for ten minutes.
- Serve coleslaw cold with chicken and favorite dishes.
Cabbage salad with milk
Ingredients
- wrapped in white.
- Red cabbage.
- Two medium-sized islands.
- A cup of yogurt.
- Half a cup of mayonnaise.
- A teaspoon of vinegar.
- A tablespoon of honey.
- a pinch of salt.
how to prepare
- Wash the cabbage leaves well, then roll them in the form of a sausage to facilitate cutting, then cut them in the shape of thin wings.
- Grate the carrots, then add it to the cabbage.
- Put the mayonnaise, honey, vinegar, milk and salt together in another bowl, then mix well until all the ingredients are homogeneous between them.
- Add the mixture to the cabbage and carrots, then toss the salad until it is homogeneous with all the ingredients.
Coleslaw with vegetables
Ingredients
- Red cabbage.
- White cabbage;
- lettuce leaves
- A few mint leaves.
- Medium sized stick.
- Carrots cut into slices.
- A cup of curd.
- A cup of mayonnaise.
- Small spoon of salt.
- A teaspoon of vinegar.
- A teaspoon of sugar.
- Two tablespoons of olive oil.
how to prepare
- Wash all the vegetables, then assemble the cabbage leaves and roll them into a roll, and cut them into thin wings, and in the same way the lettuce is cut to the same shape and size.
- Mix all the above ingredients in a bowl until completely combined.
- Add the mixture to the vegetables and mix well.
Salad From Red Cabbage
Ingredients
- Half a head of white cabbage, cut into very thin slices.
- Small head of red cabbage, very thinly sliced.
- Two carrots, cut into thin strips or coarsely grated.
- Six tablespoons of mayonnaise.
- Three tablespoons of white vinegar.
- A teaspoon of powdered sugar.
- Sprinkle with black pepper.
- Pinch of salt.
how to prepare
- Put the white cabbage slices, red cabbage slices and carrots in a deep bowl.
- Mix mayonnaise, white vinegar, salt, black pepper and sugar in a small bowl until well blended.
- Pour the sauce over the vegetables in the bowl and mix the ingredients well, then put the salad in the fridge for at least an hour until the ingredients overlap.
Cabbage and parsley salad
Ingredients
- Half a head of red cabbage, finely chopped.
- Half a head of white cabbage, finely chopped.
- Three carrots, grated.
- A bunch of parsley leaves.
- Two tablespoons of sunflower seeds.
- 2 tablespoons peanuts, unsalted.
- Two tablespoons of olive oil.
- Lemon juice.
how to prepare
- Mix the pieces of red cabbage with the white cabbage in a bowl, then add the grated carrots and parsley after coarsely chopping it.
- Mix the lemon juice in a bowl with the olive oil, salt and black pepper until the sauce blends, then pour the sauce over the salad and toss until the ingredients overlap good.
- Add sunflower seeds and peanut kernels on top.
Cabbage nacho salad
Ingredients
- half wrapped.
- Round lettuce.
- A can of corn.
Sauce ingredients:
- Thousand islands sauce.
- Three tablespoons of mayonnaise.
- A tablespoon of vinegar.
- Pinch of salt – to taste.
- The juice of half a lemon.
- Packet of potato nachos.
how to prepare
- Cut the lettuce and cabbage into slices and mix them with the corn.
- Mix the ingredients for the sauce, and break the nachos by hand, then mix them with the salad and pour the sauce over them.
Cabbage tabbouleh
Ingredients
- Two crushed tomatoes.
- A finely chopped head of white cabbage.
- Three squeezed lemons, with a small amount of peeled zest.
- Chopped onion.
- Three cups of thin bulgur.
- half cup of olive oil.
- Eight red cabbage leaves for garnish.
- salt.
- A tablespoon of mint.
how to prepare
- Wash the bulgur and the two halves and leave it for about an hour.
- Add bulgur and vegetables with: oil, salt, mint, lemon, lemon juice, lemon zest and stir.
- Arrange the red cabbage leaves in a serving dish and pour the mixture over them.
Cabbage and tomato salad
Ingredients
- Avocado, cut into small cubes.
- Half a medium head of cabbage, finely chopped.
- Green pepper, finely chopped.
- Four tomatoes, cut into small pieces.
- Four tablespoons of lemon juice.
- A clove of crushed garlic.
- A teaspoon of fine cumin.
- Three tablespoons of olive oil.
- Small spoon of salt.
- A teaspoon of dry mint.
how to prepare
- Mix cabbage and tomatoes in a bowl.
- Add the garlic, avocado, oil, mint, lemon juice and salt to the vegetables and mix well.
- Put in a bowl to serve the cabbage and tomato salad.
Cabbage and apple salad
Ingredients
- Two large apples.
- A head of finely chopped green cabbage.
- Half a cup of golden raisins.
- a cup of nuts;
- A can of pulled crab.
Sauce ingredients:
- A quarter cup of apple cider vinegar.
- Two tablespoons of molasses (apple).
- Half a teaspoon of black pepper.
- half cup of olive oil.
- curry.
how to prepare
- Finely chop the cabbage, and soak the raisins in a bowl of very hot water until tender.
- Drain and wash the crabmeat and add it to the cabbage.
- Cut the apple into small pieces and add it to the cabbage.
- Pour two tablespoons of apple molasses into a bowl, add olive oil and apple cider vinegar, stirring constantly.
- Add a few pinches of black pepper and a small amount of salt.
- Pour the sauce over the coleslaw, mix and place in a serving dish.