Webred cabbage, medium grain rice, Japanese Mayonnaise, mâche rosettes and 16 more Vegetable Lo Mein KitchenAid oyster sauce, sugar snap peas, zucchini, small …
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Shred the cabbage so it is irregular, with some fine and some coarse shreds, and place in a large nonaluminum bowl. Combine the oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Add to the cabbage and mix well. Cover the salad and let stand several hours to allow the flavors to mellow and the cabbage to achieve a deep red color.
"The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!" Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
This raw cabbage salad recipe also just so happens to be low carb! Use multi-colored cabbage for a colorful side on your plate. In a large salad bowl, combine both cabbages, the carrots, bell pepper and cashews. Whisk together the lime juice, fresh ginger, garlic, soy sauce, sesame oil, honey and Greek yogurt.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder. Toss the dressing with the cabbage. Scrape the with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days.