ISO red cabbage salad & broccoli craisin salad

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allthingsblue ↓

Sun, Jun 02 2019, 10:01 pm

I'm looking for the typical red cabbage salad (sweet, with colorful peppers and some sort of nut in it) and broccoli Craisin salad (also sweet. The one I found on here and tried already was too bitter.)

Thanks in advance.

ra_mom ↓

Sun, Jun 02 2019, 10:21 pm

Broccoli Salad

1 pound frozen broccoli florets
handful craisins
handful toasted sliced almonds
1/2 red onion, sliced
1/2 cup mayonnaise
3 tablespoons vinegar
3 tablespoons sugar

Place frozen broccoli florets in a colander over the sink and pour a full kettle of boiling water over it to steam the broccoli while leaving it crisp. Once fully drained, transfer to a large bowl and add craisins, almonds and onion.
Combine the mayo, vinegar and sugar in a jar. Cover and shake until smooth and creamy. Pour over broccoli salad and toss to coat.

1.5x the recipe if using 24 oz bag florets.

↑ allthingsblue ↓

Sun, Jun 02 2019, 10:26 pm

Thank you!

Mevater

Sun, Jun 02 2019, 10:26 pm

Have you looked at this one?

Rutabaga wrote:

Red cabbage salad:

2 packages red cabbage
2 peppers, cut in thin strips
1/2 cup honey- coated almonds, crushed

Dressing:
1/4 cup oil
1/4 cup sugar
1/4 cup vinegar
1/4 cup ketchup
1/2 tsp garlic powder
1-2 tsp mustard
1/4 tsp paprika
1/2 tsp salt

Dress at least 30 minutes before serving. You can leave out the peppers if that's too much work or the almonds if someone is allergic or they add too many calories.

https://www.imamother.com/foru.....02434

Last edited by Mevater on Sun, Jun 02 2019, 10:28 pm; edited 2 times in total

↑ allthingsblue

Sun, Jun 02 2019, 10:27 pm

Thank you!

abs

Sun, Jun 02 2019, 10:45 pm

Slight variation:

2 lb. Frozen broccoli, cut smaller
1 red onion
colored peppers (optional)
craisins
slivered almonds or cashew, sprinkled on top

Marinade
¾ c. vinegar
½ c. sugar
¼ c. oil (or mayo)
¼ c. water
1 ½ t. salt

bargainlover ↓

Wed, Sep 25 2024, 1:43 pm

How long can this stay in the fridge once it’s all mixed?

↑ ra_mom ↓

Wed, Sep 25 2024, 1:49 pm

For broccoli salad we make the dressing in advance and refrigerate. Keep bag of frozen broccoli in the freezer.
Pour boiling water over broccoli in strainer before meal and mix with dressing and garnishes.
We'll eat leftovers the next day but tastes best fresh.

↑ bargainlover

Wed, Sep 25 2024, 2:18 pm

ra_mom wrote:

Thank you!

fayjay1

Mon, Oct 21 2024, 10:48 pm

Thx!!!!!!

avigayil97

Mon, Oct 21 2024, 11:17 pm

I make a very simple purple cabbage salad all the time.
1 bag Cabbage
1 can mandarin oranges
Half a Yellow pepper cut into thin 1 inch strips
Glazed pecans or almonds
Scallions

Dressing is equal parts brown sugar and red wine vinegar.
It's always a winner!

chocolate moose

Tue, Oct 22 2024, 5:30 pm

using fresh broccoli tastes better and lasts longerin fridge.

lamplighter

Tue, Oct 22 2024, 6:17 pm

ra_mom wrote:

Excuse my ignorance: are you pouring boiling water over the broccoli in the sink so the water just pours over and drains or is the broccoli in a colander that's in bowl? How much water are you pouring?

↑ ra_mom

Tue, Oct 22 2024, 6:33 pm

lamplighter wrote:

The broccoli is in the colander within the sink, and the water pours over and drains into the sink.

It's a whole pot full of boiling water. 8 quarts.

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