Thanksgiving Cabbage Salad Recipe

3.5 6 5
Thanksgiving Cabbage Salad Recipe
Thanksgiving Cabbage Salad Recipe photo by Taste of Home
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Thanksgiving Cabbage Salad Recipe

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3.5 6 5
Publisher Photo
Here’s a terrific coleslaw to include with all the fixings for your holiday meal. Just dice up apples and cabbage, whisk the sauce, and don’t forget the pretty red cranberries.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 medium apples, chopped
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons cumin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 6 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2/3 cup dried cranberries

Directions

In a small bowl, combine apples and lemon juice. In another bowl, combine the cream, sugar, cumin seeds, salt and pepper; gradually whisk in vinegar.
In a large bowl, combine the green cabbage, red cabbage, cranberries and apples. Add dressing and gently toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 10 servings.
Originally published as Thanksgiving Cabbage Salad in Country Extra November 2008, p51

Nutritional Facts

3/4 cup: 150 calories, 9g fat (6g saturated fat), 33mg cholesterol, 141mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 2g protein.

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  • 2 medium apples, chopped
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons cumin seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 6 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2/3 cup dried cranberries
  1. In a small bowl, combine apples and lemon juice. In another bowl, combine the cream, sugar, cumin seeds, salt and pepper; gradually whisk in vinegar.
  2. In a large bowl, combine the green cabbage, red cabbage, cranberries and apples. Add dressing and gently toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 10 servings.
Originally published as Thanksgiving Cabbage Salad in Country Extra November 2008, p51

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Reviews forThanksgiving Cabbage Salad

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jdh0731 User ID: 3723039 94108
Reviewed Mar. 14, 2014

"I don't like cumin even though cumin seeds are very healthy but, they don't sit well with me. So I left them out.

Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder."

MY REVIEW
missmarley User ID: 7042231 210358
Reviewed Dec. 9, 2013

"BAD :oP I wouldn't even give it one star but I had to in order to submit."

MY REVIEW
NurseFleming User ID: 967315 159784
Reviewed Dec. 1, 2013

"Enjoyed this salad however the 2 tablespoons of Cumin seed was not a flavor I really enjoyed. The cranberries were great in the salad. I do like a coleslaw with more of a vinegar/oil base. Bright and colorful."

MY REVIEW
bebs1818 User ID: 1315130 210357
Reviewed Nov. 24, 2011

"Excellent salad! Very creamy and delicious! Great with Thanksgiving dinner!Nice change from making Waldorf salad."

MY REVIEW
bebs1818 User ID: 1315130 96964
Reviewed Nov. 24, 2011

"Excellent salad! Very creamy and delicious! Great with Thanksgiving dinner!Nice change to making Waldorf salad."

MY REVIEW
sway User ID: 2606047 210356
Reviewed Apr. 3, 2010

"This sounds wonderful.  Do you think I  could make it today and put in fridge to serve  tomorrow?

 
Maybe I could put everything in except thr chopped apple and add it just before serving.
 
Please let me know what you think.
 
HAPPY EASTER EVERYONE !"

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