Not exact matches
I
love to eat it with
cabbage, kale, broccoli, brussels sprout or carrot
salads, it's also wonderful with quinoa, wheat berries, beans and rice, but it is just perfect with any greens you like, too.
I
love a beautiful
cabbage salad and in cooler months I make a version with a combination mayo / old - fashioned boiled dressing with peanuts that is a hit everywhere it goes.
Aside from topping a Bibimbap dish, this beef is something I would
love to serve up in soft buns with some kimchi (fermented
cabbage) and chopped
salad.
I
love a nice spicy thai red
cabbage salad for pot lucks.
If you
love cabbage recipes check out my Napa
Cabbage Almond Gluten Free Chicken
Salad.
I
love salads with crunch, which I got with the apples and
cabbage here.
In the meantime, I'll leave you with a few photos, and this beauty of a
salad inspired by the much -
loved, shredded
cabbage composition found on a good number of menus in the the area surrounding Grant Avenue - green layered on green layered on green.
The thing that I
love about a
cabbage salad is how crunchy and sturdy it is.
And I
LOVE apples in my
salad — I add them a lot, when I'm feeling Waldorfy or even Asiany as they are great with
cabbages too.
Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and
cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel
salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and
cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken
salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning
Love» Open face rye sandwich with creamy chicken & apple
salad + fried mushrooms
Posole
loves to be topped with lots of
salad like ingredients — crunchy
cabbage, radishes, avocado — that coolly contrast with the soothing, warm tomato stew below.
I
love apples and pecans in
salads, but I've never thought to try it with red
cabbage.