Cabbage Tossed Salad Recipe

4 2 5
Cabbage Tossed Salad Recipe
Cabbage Tossed Salad Recipe photo by Taste of Home
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Cabbage Tossed Salad Recipe

Read Reviews
4 2 5
Publisher Photo
This salad is a fun and interesting cross between a green salad and a coleslaw with a tangy dressing.—Marilyn Katcsmorak, Pleasanton, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 5 cups chopped lettuce
  • 2 cups chopped cabbage
  • 2 cups chopped red cabbage
  • 2 celery ribs, chopped
  • 3 green onions, sliced
  • 1/2 cup vinegar
  • 1/4 cup vegetable oil
  • 4-1/2 teaspoons sugar
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions

In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Tossed Salad in Taste of Home February/March 2000, p13

Nutritional Facts

3/4 cup: 54 calories, 5g fat (0 saturated fat), 0 cholesterol, 14mg sodium, 54g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

  • 5 cups chopped lettuce
  • 2 cups chopped cabbage
  • 2 cups chopped red cabbage
  • 2 celery ribs, chopped
  • 3 green onions, sliced
  • 1/2 cup vinegar
  • 1/4 cup vegetable oil
  • 4-1/2 teaspoons sugar
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  1. In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Tossed Salad in Taste of Home February/March 2000, p13

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Reviews forCabbage Tossed Salad

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raceywlf User ID: 3872239 68406
Reviewed Jul. 28, 2011

"made this salad many times-I also added some diced cucumber with the seeds removed, and dill & chives to your taste. I

make the salad ahead, and mix in the dressing about an hour before serving. We all enjoy this very much."

MY REVIEW
luckischmitz@yahoo.com User ID: 3102613 68404
Reviewed Feb. 22, 2011

"I made this salad with a slight variation simply because of what I had on hand. It was easy to reduce portions to 1/4 for the two of us. I omitted the celery and added carrots and cherry tomatoes. We really liked the tang to the dressing, it was not overly sweet, and it suits our taste since we like a lot of German food with the cabbage and vinegar combination. It was super simple to prepare as a last minute salad. I would probably add some chopped garlic to the dressing next time."

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